These low carb orange creamsicles are smooth, creamy, and dreamy! They remind me of the frozen treats I remember from childhood, but are even better. The orange and vanilla flavors combine with rich cream to make addictive frozen delicacies. Trust me–you won’t miss a single carb.
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It’s summer time! Well, not officially, but here in the North Carolina, temperatures are getting close to the 90’s. Yep, sure feels like summer, so it’s time to cool off with popsicles. I love popsicles, so I’ve been working on a bunch of different popsicle recipes.
I’m in love with these creamsicles. They turn out super creamy, not icy like some homemade popsicles. Not only are they delicious, but (shhh, don’t tell the kids) we’ve hidden some healthy goodness in them. Grass-fed cream contains lots of omega 3 fatty acids and the pastured eggs contribute beta carotene and vitamin D. For more information on the benefits of pastured dairy and eggs, check out this article.
You can use almost any popsicle mold for this recipe, but be sure to adjust the recipe to the number and size of molds. I used Norpro BPA free popsicle molds. I like these molds because they are BPA free and use wooden popsicle sticks, but I wish the molds weren’t plastic. Non-plastic molds are available, but they are a bit on the pricey side. These stainless steel popsicle molds are on my wish list. This recipe makes 10-3 ounce treats.
Don’t worry too much about making the perfect amount for your molds. If you have extra, just pour it into dessert cups and put in the fridge for several hours. It transforms into a heavenly orange mousse! Quite frankly, I recommend miscalculating a bit just to try the mousse.
Low Carb Orange Dreamsicles
- Pour unflavored gelatin in 1/2 cup water. Allow gelatin to absorb water for about 5 minutes.
- In medium saucepan, whisk together heavy cream, orange zest, stevia/erythritol mix, and eggs.
- Place thermometer in cream mixture and begin heating over low heat.
- Whisk gelatin/water mixture into the cream mixture.
- Continue heating over low heat while stirring constantly.
- Bring temperature to 140 degrees fahrenheit and hold at that temperature for 3 minutes.
- Turn off the heat and allow mixture to cool to about 110 degrees fahrenheit.
- Stir in vanilla and orange extracts.
- Optional step: Pour mixture in blender and blend for a few minutes. This further chops the orange zest and give the popsicles a creamy white layer as shown in the picture.
- If desired, strain to remove orange zest. ( I don't do this because I love the little orange bits, but some children can be picky)
- Pour into popsicle molds and freeze for about 5 hours.
- To release popsicles from molds, run hot water over the mold.
Serving size: 1 popsicle (about 3 oz.)
Fat (g): 16
Carbs (g): 1
Fiber (g): 0
Protein (g): 3