Orange Cardamom Creamsicles

Orange Cardamom Creamsicles

Orange cardamom creamsicles, the perfect summer treat! 

Course Dessert
Cuisine American
Prep Time 10 minutes
Servings 10
Author Jennifer


  • 8 oz orange juice pulp-free, not from concentrate

Cream ingredients

  • 2 1/2 cup full-fat canned coconut milk
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cardamom
  • 3 tbsp orange juice
  • 1 tsp orange zest


  1. In a small bowl, combine the cream ingredients and whisk together. 

  2. Pour the cream mixture into the molds, filling each slot up 3/4 of the way. 

  3. Fill the remaining space in each mold with the 8 oz. of orange juice.

  4. Add the lid and popsicle sticks to the mold. Carefully transfer to the freezer and let freeze overnight. 

  5. To remove, run warm water over the bottom portion of the popsicle mold for about a minute. Remove the lid and begin to work the popsicles out of the mold. If you're using the silicone mold, you can squeeze the bottom portion of the mold as you pull up. If they're still not moving, you can let the mold sit out on the counter for a few minutes, too. 

  6. Store in a freezer bag or storage container.