Creamsicle Ice Cream [Vegan]
Remember when you were a kid and it was a hot summer day? What you wanted, more than anything, was a frozen, sweet treat. Popsicles, Freezies, Fudgesicles, Creamsicles, and my personal fave, Revellos.
Well, times have changed, but not really, because now I have a kid of my own.
And we have our mother-son rituals. Like riding our bikes to Second Beach pool as often as we can during summer vacation. Like going for a treat on Friday after school to celebrate making it through another week. And like making juice as an after-school snack.
Often, when Michael gets home from school, we’ll make a juice together for his after-school snack, and my mid-afternoon pick-me-up. I cut and peel, he throws stuff in the juicer. We usually have apples on hand, carrots, an orange, and I like to include a little beet.
Last week, however, we got a delivery that has mothballed our juicer for a while. We’ve always been a fan of Happy Planet juices (Extreme Green has gotten me through some challenging afternoons), but they just released a new line of juices called The Daily Squeeze.
There are three colours, and each colour features different fruits and vegetables.
- Purple: black currant, purple carrot & beet
- Green: green apple, kale, kiwi & spinach
- Orange: mango, carrot & orange
We both agreed the Green was our fave, mostly because we really liked the tart green apples.
These juices are a lot like the ones we make in our juicer; a balance of fruits and vegetables, not super sweet, and yummy!
Of course, whenever I get a new product in my kitchen, I always see that as a challenge. What can I make with it? How can I transform it into something else?
How about a dreamy Creamsicle Ice Cream?
This recipe is entirely vegan, of course. I often do a coconut milk base for ice cream, but this time I tried a cashew milk base instead, and I was pleased with the results. You’ll also love the vanilla-orange flavour… it gets an extra punch from infusing the orange peels into the Happy Planet Orange Juice, and by adding a whole frozen orange (pureed) to the juice before churning it.
So, so very tasty!
Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)
Creamsicle Ice Cream [Vegan]
- 1 naval orange
- 1 cup Happy Planet Daily Squeeze Mango Carrot Orange Juice
- 1/2 cup sugar
- One third of a cup cashews
- 200 ml water
- 2 tablespoons coconut oil
- 2 teaspoons vanilla
- 3 tablespoons aquafaba
- 1/4 teaspoon Xanthium gum
The day before
- Take a vegetable peeler and pull thin strips of the orange rind off and reserve. Peel the orange, break into sections, and discard the remaining peel. Line a baking sheet with wax or parchment paper (or a silpat) and place the orange sections on it. Place in the freezer overnight.
- Place the cashews in a 500 ml mason jar and fill it with water. Screw on the top, and place it on your counter to sit overnight.
- In a small saucepan on top of the stove, place the orange juice, sugar and reserved orange peels. Bring this mixture up to a boil, and allow to simmer gently for 5 minutes. Drain off the orange peels and then place in the fridge overnight.
The day you are making the ice cream
- Drain the cashews and place them in your blender. Add 200ml of water and blend on high speed until the cashew milk is smooth and creamy (about 1-2 minutes).
- In the bowl of your stand mixer, place the aquafaba and the xanthium gum. Turn the mixer on low for about a minute just to combine, then turn it up to medium for a couple of minutes. Finally, turn it on high until the aquafaba forms stiff peaks.
- Pour the cashew milk into the bowl with the whipped aquafaba.
- Now, in the same blender jar, place the sweetened, reduced orange juice and the frozen orange sections. Blend on high until they are smooth. Pour this mixture into the bowl with the aquafaba as well. Add the coconut oil and the vanilla.
- With a whisk, stir until everything is combined.
- Churn according to your ice cream maker manufacturer’s directions. Once the ice cream is churned, remove it from the bowl of the ice cream maker and place it in a lidded plastic container in the fridge to set.
Enjoy frozen, preferably on a hot summer day.