Orange creamsicles are a delightful combination of sweet, citrus flavor and childhood memories. In this 10-minute recipe, orange creamsicle meets Dalgona whipped cream for a yummy (and gorgeous) drink!
By Candice Walker on May 1, 2020 (Last updated May 1, 2020) This post may contain affiliate links. Read my disclosure policy.
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Orange creamsicles are a delightful combination of sweet, citrus flavor and childhood memories. In this 10-minute recipe, orange creamsicle meets Dalgona whipped cream for a yummy (and gorgeous) drink!
When you hear orange creamsicle, most people will think of the sweet, tangy, orange and vanilla flavored cream popsicle. Creamsicle is actually a trademarked term for a popsicle with an ice cream core and fruity-flavored outer layer. ‘Popsicle’ is also a major trademarked brand.
Now, the flavor is used not just in cold recipes but in a ton of creative recipes like cookies, pies, smoothies and even cocktails. Combining the super popular flavor with the Dalgona whipped trend takes it to a completely new level. It’s like a grown-up version of your favorite childhood treat!
And if you’re looking for another tropical treat, try this homemade Dole Whip!
🧾Ingredients in this recipe
You can use any kind of milk in this recipe, dairy or non-dairy both work just fine. I like to use coconut milk, though I encourage you to experiment with different types of regular and non-dairy milk (like nut milk or oat milk) to make it perfect for you.
Depending on the recipe, the ‘cream’ in creamsicles can come from milk, milk substitutes, cream, or yogurt. For this recipe, both the coconut milk and the whipped orange cream add that creamy element.
See the recipe card for full information on ingredients and quantities.
Add the sugar and whip until stiff peaks form. See photo 1 below. Make sure the egg white/aquafaba is stiff before adding the sugar, especially if using a heavy sugar like coconut sugar. After adding the sugar, the creamsicle whip is ready when it sticks to your whisk.
⭐️ Using aquafaba? ⭐️
Add 1/4 tsp cream of tartar to help get you firmer peaks in your mixture. It works great with and without, but if you prefer stiffer peaks, add the cream of tartar.
Add in the orange extract or flavor and whip again to mix and make sure the peaks are stiff. Make sure not to add the orange extract until this point, or the egg whites will not properly whip. The powder will weigh the mixture down too much to froth properly.
Mix the milk and orange juice in a large glass.
Top with the orange creamsicle whip, and garnish with the orange zest if you are using a fresh orange.
🍍Related Recipes
Looking for more drinks to spruce up your day? Try some of these other whipped treats, or peruse all my fun beverage recipes like:
Orange creamsicles are a delightful combination of sweet, citrus flavor and childhood memories. In this 10-minute recipe, orange creamsicle meets Dalgona whipped cream for a yummy (and gorgeous) drink!
¼cuporange juiceif using fresh oranges, add a pinch of zest, too
Instructions
Whip the egg white (or aquafaba) until it is frothy and mostly stiff with a whisk, hand mixer, or handheld frother. Add the sugar and whip until stiff peaks form and it sticks to your whisk. Add in the extract and whip again to mix and make sure the peaks are stiff.
Mix the milk and orange juice in a glass with the zest if you are using a fresh orange.
Top with the whipped orange floof and enjoy!
Notes
Do not add the orange extract until instructed or the egg whites will not properly whip. The powder will weigh the mixture down too much to froth properly.Sugar: this recipe works best with fine, granulated sugar. But it also works with many other sugars. Make sure the egg white/aquafaba is stiff before adding the sugar, especially if using a heavy sugar like coconut sugar.Aquafaba is the liquid left when you strain chickpeas from a can. Eating any part of an egg raw can present a health and safety problem, as raw eggs do carry bacteria. If you’d rather not take the risk, buying eggs that have been pasteurized (look out for that on the label) or liquid egg whites in a carton, as these are always pasteurized, is a good compromise.*When using aquafaba, adding 1/4 tsp cream of tartar will get you firmer peaks in your mixture. It works great with and without, but if you prefer stiffer peaks, add the cream of tartar.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
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10 Comments
I haven’t tried it yet, but you could totally make this in a cocktail shaker the same way you’d make a fizz. Just no soda at the end. I wonder how a citrusy gin or white rum would do in this. I’ll report back once I find out.
Creamsicles were a big treat when I was a kid…then I had a friend that made creamsicle milkshakes…now this recipe is one worth trying! Even grown ups love creamsicles.
I haven’t tried it yet, but you could totally make this in a cocktail shaker the same way you’d make a fizz. Just no soda at the end. I wonder how a citrusy gin or white rum would do in this. I’ll report back once I find out.
That would be AMAZING!! Wow, Willie… such a good idea. I’d love to hear how it goes!
Can I know where you got your glass cup?
Of course! Here you go… glass mugs here.
Creamsicles are my favorite summer treat. This orange flavored one is just that, this recipe is amazing!
I’m so glad to hear it, Tatiana!
Creamsicles were a big treat when I was a kid…then I had a friend that made creamsicle milkshakes…now this recipe is one worth trying! Even grown ups love creamsicles.
Glad to hear you it brought back childhood treats for you, Bernice 🙂
Yum! How good was this?! Loved the extra orange fragrance the extract gave. Thank you!
So glad to hear it, Phenie… It’s a special little extra 🙂