Best Orange Creamsicle Custard Recipes

Orange Creamsicle Recipe image

Provided by Jesseca

Time 4h5m

Number Of Ingredients 4

1 cup orange juice
1 cup vanilla yogurt
2 mandarins (peeled- optional)
Sweetener like sugar or honey (optional)

Steps:

Combine all of the ingredients into a blender. Pulse until smooth and fully combined.
Pour into a popsicle mold.
Freeze 30-40 minutes.
Once somewhat solid, but not completely, push a popsicle stick into the center.
Freeze 4 additional hours or until solid.

Nutrition Facts : ServingSize 1 g, Calories 57 kcal, Carbohydrate 12 g, Protein 2 g, Cholesterol 1 mg, Sodium 19 mg, Sugar 11 g

This Orange Creamsicle Salad Is the Perfect Nostalgic Dessert image

Provided by Krista Marshall

Categories Dessert

Time 40m

Yield 4-6

Number Of Ingredients 7

1 small box orange Jell-O
1 small box instant vanilla pudding
1 cup boiling water
½ cup cold water
1 (8-oz) tub Cool-Whip
11 oz mandarin oranges, drained, reserve a few for garnish
1 cup mini marshmallows, reserve a few for garnish

Steps:

In a large bowl, combine Jell-O and boiling water. Mix well to dissolve. Add cold water. Chill for 20 minutes. Whisk in pudding mix until smooth. Chill for 10 minutes, until thickened. Fold in Cool-Whip, oranges and marshmallows. Chill until set, about an hour. Garnish with extra oranges and marshmallows.

Nutrition Facts :

Orange-Vanilla Frozen Custard image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon cornstarch
1 1/2 cups whole milk
3 large eggs
1 cup sugar
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 teaspoons vanilla extract
2/3 cup frozen orange juice concentrate, thawed
4 teaspoons grated orange zest

Steps:

Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.