Orange Ice Cream Pops Food

REAL FOOD ORANGE CREAM ICE POPS

Steps:

• Whisk orange juice, coconut milk, honey, and vanilla extract together in a large measuring cup or bowl with a spout. Pour mixture into ice pop molds or small paper cups; add wooden pop sticks.
• Place in freezer until solid, 8 hours to overnight.

ORANGE ICE CREAM POPS

Steps:

• In a blender, combine milk, ice cream and orange juice concentrate; cover and process until smooth. , Pour 1/4 cupfuls into molds or cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.,

ORANGE CREAM POPS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Stir in the yogurt, milk and vanilla. Pour 1/4 cup into each mold or paper cup. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

ORANGE CRUSH (SODA POP) ICE CREAM

Steps:

• Ice Cream Freezer method:.
• Mix ingredients well. Add to the ice cream freezer container. Freeze according to manufacturers directions.
• Store leftovers in the freezer.
• Refrigerator - Freezer method:.
• Combine the ingredients in a large bowl.
• Turn into 13x9 inch baking pan.
• Freeze to a firm mush, about 1 hour.
• Break into pieces and turn into a large mixing bowl.
• Beat until smooth, then return to the pan, and cover.
• Freeze until firm.

ORANGE CREAM POPS

Steps:

• Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
• Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly.
• Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

ITALIAN WATER ICE - ORANGE

Steps:

• Boil water and sugar together for 5 minutes.
• Cool.
• Stir in juice and peel.
• Pour into shallow bowl and put in freezer.
• As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
• Do about every half hour -MUST DO!.
• When real slushy, stop and freeze overnight.
• To serve, you must scrape very thin layers of the slush off the top.
• I use a big spoon with sharp edges moving it sideways.

ORANGE CREAM POPS

Steps:

• For Ice Pops:
• In a small saucepan add the reserved Mandarin orange juice and 1 cup of sugar, and cook over medium-high heat until thick and syrupy, about 8 minutes. Let cool to room temperature.
• Reserve 4 orange segments for garnishing the Orange Fizz Cocktail. In a blender combine the cooled syrup with remaining oranges and puree. Reserve 1 cup of the blended orange mixture for Orange Fizz Cocktail. Add the heavy cream to the blender with remaining orange mixture and vodka, if desired, and blend until smooth. Pour into ice pop molds, cover, insert ice pop sticks and freeze until frozen, about 4 hours.