Whipped Orange Creamsicle

Orange creamsicles are a delightful combination of sweet, citrus flavor and childhood memories! In this recipe, orange creamsicle meets Dalgona whipped cream for a yummy (and gorgeous) drink!

What is an Orange Creamsicle?

When you hear orange creamsicle, most people will think of the sweet, tangy, orange and vanilla flavored cream popsicle. Creamiscle 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!

What is the Cream in Creamsicles?

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.

What Kind of Milk Can I Use 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.

Is This Recipe Gluten Free?

Yes! This recipe is gluten free.

How to Make a Whipped Orange Creamsicle

To make this, you will need the following:

Whip your one egg white (or aquafaba) until it is frothy and mostly stiff with a whisk, hand mixer, or handheld frother.

Note that, if you are 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. If you’re already a Dalgona fan, note that you wouldn’t need this for the coffee version. You need extra froth assistance with the egg white (or aquafaba), but there are already stabilizers in instant coffee that help keep the whip firm.

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 (photo 2 below).

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.

Admire your drink (it looks pretty amazing) then dive in and enjoy!

Looking for more drinks to spruce up your day? Try some of these other whipped treats, or peruse all my fun beverage recipes like:

• Whipped Matcha Latte
• Whipped Chocolate Milk
• Matcha Bubble Tea
• London Fog Latte

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5 from 9 votes

Whipped Orange Creamsicle

In this recipe, orange creamsicle meets the dalgona whipped treat for a fun (& gorgeous) tropical drink! It''s easy to make (5-10 min) & tastes incredible!

Prep Time10 mins

Cook Time0 mins

0 mins

Total Time10 mins

Course: Drinks

Cuisine: American, Korean

Servings: 1

Calories: 164kcal

Author: Candice

Equipment

• Whisk, electric mixer, or frother.

Ingredients

• 1 egg white or 2 tbsp aquafaba* (aka chickpea liquid)
• 1 tbsp sugar granulated white, turbinado, or cane
• 1 tsp orange extract or flavor
• 1/2 cup milk I used coconut milk, but any kind works
• 1/4 cup orange juice if 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.

You don’t need the extra froth assist from the egg white (or aquafaba) when making Dalgona coffee since there are stabilizers in instant coffee.

*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.

Nutrition

Calories: 164kcal | Carbohydrates: 25g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 103mg | Potassium: 334mg | Sugar: 24g | Vitamin A: 322IU | Vitamin C: 31mg | Calcium: 138mg

Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I’d love to see what you’re making!