Raw Vegan Orange Creamsicle

Back in the eighties, I lived for five years in Long Island, NY. It’s where I began learning English. During summer, all the kids would run outside, money in hand, at slightest tinkling bell sound of the ice cream man. One of the most popular treats was the Push-up Pop, an orange creamsicle affair that left all the children grinning from ear to sticky ear. I never got to actually eat one until I came back to America as an adult though! Yummy! It’s one of my husband’s favorites and he is responsible for my finally trying it. So of course I had to make a raw vegan orange creamsicle! It’s super easy to make and good for you, so let’s get started!

Start by soaking the cashew for 2-4 hours. When finished, rinse well and drain. Add all the vanilla cashew cream ingredients into the blender, and blend until smooth. If you don’t have a high speed blender, and the cream ends up a little grainy, you can strain it with a fine mesh sieve. Transfer it into a measuring cup or something that would make it easy to pour into the popsicle mold. Rinse out the blender.

Segment the oranges to cut out the orange meat, and throw it into the blender with the rest of the orange layer ingredients. I like using a little bit of carrot juice as a natural food coloring to intensify the orange color. Don’t worry, it won’t taste carroty. Transfer it into a measuring cup or something that would make it easy to pour into the popsicle mold.

Pour in the vanilla cashew cream half way up the mold. Stick the mold in the freezer for 20 minutes. This helps with marbling the popsicle later, but if you don’t have time, skip this and go straight to pouring the next orange layer.

Take the mold out of the freezer, and pour in the orange layer. To marble, use a popsicle stick and scrape down the sides in a few places.

Insert the popsicle sticks and close up the mold. Put it in the freezer and freeze for 4-5 hours until it’s solid.

Take it out whenever you want to have one, and run the mold under water for a few seconds. Carefully pull out the popsicle. Voila!! Easy peasy! Now the easiest part, enjoy the orange creamsicles!!

Raw Vegan Orange Creamsicle

 

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Prep time

2 hours

Cook time

4 hours

Total time

6 hours

 

Author: Mariko Sakata

Cuisine: raw food, raw vegan, gluten-free

Serves: 6

Ingredients

Vanilla cashew cream layer

• ½ cup cashews
• 1 Tablespoon+1 teaspoon maple syrup
• 1 Tablespoon non-alcohol vanilla extract
• ½ cup water
• 
  

Orange layer

• 1½ cups cut orange meat (about 2 large oranges)
• ¼ cup carrot juice (optional for added color)
• Some maple syrup to taste (adjust accordingly to the sweetness of the oranges)
• 1½ teaspoons non-alcohol vanilla extract

Instructions

1. Soak the cashew for 2-4 hours. When finished, rinse well and drain.
2. Add all the vanilla cashew cream ingredients into the blender, and blend until smooth. If you don't have a high speed blender, and the cream ends up a little grainy, you can strain it with a fine mesh sieve.
3. Transfer it into a measuring cup or something that would make it easy to pour into the popsicle mold. Rinse out the blender.
4. Segment the oranges to cut out the orange meat, and throw it into the blender with the rest of the orange layer ingredients.
5. Transfer it into a measuring cup or something that would make it easy to pour into the popsicle mold.
6. Pour in the vanilla cashew cream half way up the mold. Stick the mold in the freezer for 20 minutes. This helps with marbling the popsicle later, but if you don't have time, skip this and go straight to pouring the next orange layer.
7. Take the mold out of the freezer, and pour in the orange layer. To marble, use a popsicle stick and scrape down the sides in a few places.
8. Insert the popsicle sticks and close up the mold. Put it in the freezer and freeze for 4-5 hours until it's solid.
9. Take it out whenever you want to have one, and run the mold under water for a few seconds. Carefully pull out the popsicle.

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