Best Orange Cream Pop Sundae Recipes

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ORANGE CREAM POPS



Orange Cream Pops image

Semifreddo, or "half-frozen" in Italian, is reminiscent of frozen mousse and a great way to satisfy a homemade ice cream craving without an ice-cream maker. My version combines orange and coconut and is poured into ice-pop molds and frozen for a perfect summertime (or anytime!) treat.

Provided by Zac Young

Categories     dessert

Time 8h25m

Yield Eight 5-ounce ice pops

Number Of Ingredients 9

Nonstick cooking spray, for the molds
1 cup heavy cream
One 5.4-ounce can coconut cream (see Cook's Note)
1 tablespoon vanilla extract
1 cup granulated sugar
6 large egg yolks
1/2 teaspoon fine salt
1 tablespoon orange zest (from about 2 navel oranges)
1/2 cup fresh-squeezed orange juice (from about 2 navel oranges)

Steps:

  • Lightly spray the inside of eight 5-ounce ice pop molds with nonstick cooking spray.
  • Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, 2 to 3 minutes. Add the coconut cream and vanilla and continue to whisk until soft peaks form, about 2 minutes. Transfer to a large bowl and refrigerate until ready to use. Wash out the stand mixer bowl and whisk and dry completely.
  • Place the sugar and 1/4 cup water in a small saucepan fitted with a candy thermometer over medium heat and cook, stirring occasionally, until the sugar dissolves and the syrup reaches 240 degrees F, 7 to 8 minutes.
  • Meanwhile, combine the egg yolks and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until the yolks are pale and fluffy, about 5 minutes. Fold in the orange zest and orange juice, then slowly drizzle in the hot syrup and continue whisking until the mixture is at room temperature, about 5 minutes.
  • Gently fold in the whipped cream mixture. Divide between the prepared ice-pop molds and freeze until solid, at least 8 hours and up to overnight.
  • To serve, briefly dip the frozen ice-pop molds in warm water before unmolding.

ORANGE CREAM POPS



Orange Cream Pops image

For a lower-fat alternative to ice cream-filled pops, try slurping this citrus novelty. The tangy orange flavor will make your taste buds tingle-while the silky smooth texture offers cool comfort, no matter how high the temperatures soar. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 10 ice pops.

Number Of Ingredients 6

1 package (3 ounces) orange gelatin
1 cup boiling water
1 cup vanilla yogurt
1/2 cup 2% milk
1/2 teaspoon vanilla extract
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

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.

Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ORANGE CREAM POPS



Orange Cream Pops image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 servings

Number Of Ingredients 3

Cooking spray
1 quart vanilla ice cream
1 quart orange sherbet

Steps:

  • Place a baking sheet in the freezer to chill, about 20 minutes. Line the baking sheet with parchment paper and coat with cooking spray. Spray the insides of eight 3-to-4-inch cookie cutters and place on the parchment. Fill each cutter halfway with small scoops of ice cream and sherbet (about 1/2 cup of each), alternating to create a marbled effect. Repeat with another layer to fill the cutters. Smooth the surface of each with an offset spatula or the back of a spoon. Cover with plastic wrap and freeze 1 hour. Meanwhile, place another baking sheet in the freezer to chill, then line with parchment and coat with cooking spray.
  • Remove the cookie cutters from the freezer a few at a time, and use the plastic wrap to push the ice cream mixture out of the cutters. Insert a wooden stick halfway into the pop; smooth the surface if needed. Lay the pops on the other lined baking sheet, cover with plastic wrap and freeze until firm, about 30 more minutes.

ORANGE CREAM POPS



Orange Cream Pops image

Provided by Sandra Lee

Categories     dessert

Time 4h18m

Yield 10 pops

Number Of Ingredients 5

2 (15-ounce) cans Mandarin oranges, strained, juice reserved
1 cup sugar
1 cup heavy cream
4 ounces vanilla vodka, optional
Special Equipment: 10 count (3.5-ounce) ice pop mold

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.

ORANGE CRUSH (SODA POP) ICE CREAM



Orange Crush (Soda Pop) Ice Cream image

My grandmother always made Orange Crush ice cream when we came to visit her in the summer. It holds many fond memories from my childhood. A friend gave me this recipe and I wanted to save it just in case I lose it again!

Provided by Skmarrama

Categories     Frozen Desserts

Time 10m

Yield 2-3 Quarts

Number Of Ingredients 2

2 (14 ounce) cans sweetened condensed milk (not evaporated milk)
1 (2 liter) bottle carbonated beverages, any flavor

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.

Nutrition Facts : Calories 1274.1, Fat 34.5, SaturatedFat 21.8, Cholesterol 135, Sodium 504.1, Carbohydrate 215.9, Sugar 215.9, Protein 31.4

APPLE PIE SUNDAE



Apple Pie Sundae image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

1 teaspoon granulated sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
1 store-bought pie crust dough
2 Honeycrisp apples, sliced 1/4-inch thick
1/4 teaspoon vanilla extract
Kosher salt
1 pint dairy-free or regular vanilla ice cream
1/2 cup caramel sauce
1/2 cup candied pecans, roughly chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the sugar and 1 teaspoon cinnamon in a small bowl and set aside. Melt 1 tablespoon butter. Spread the melted butter over the pie crust and sprinkle evenly with the cinnamon sugar. Bake until golden brown, 8 to 10 minutes. Let cool completely, then crumble and set aside.
  • Melt the remaining tablespoon butter in a medium saute pan. Add the apples, vanilla, a pinch of salt and the remaining 1/2 teaspoon cinnamon. Cook, stirring occasionally, until the apples are soft, 12 to 15 minutes. Remove from the heat and allow to cool completely.
  • Build your sundaes starting with the ice cream, dipping the scoop in a mug of hot water if necessary. Top with the sauteed apples, pie crust crumbles, caramel sauce and candied pecans. Serve immediately.

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