This light and creamy orange creamsicle nice cream uses coconut cream instead of milk or heavy cream to achieve its silky texture. The subtle coconut flavor blends well with the bright acidity from fresh orange juice.

Orange Creamsicle Nice Cream

Serves 4

Active Time: 15 minutes

Total Time: 8 hours, 15 minutes

2 cups fresh orange juice (from 3 large navel oranges), plus additional orange slices for garnish

1 cup chilled unsweetened coconut cream

2 tablespoons honey

1 tablespoon fresh lime juice (from 1 lime)

1 teaspoon vanilla extract

1. Pour orange juice into ice-cube trays; freeze until frozen, at least eight hours or up to 24 hours.

2. Combine the frozen orange juice cubes, chilled coconut cream, honey, lime juice and vanilla in a food processor; pulse until smooth, about 2 minutes, stopping to scrape down the sides as needed.

3. Serve immediately or transfer to an airtight container and freeze until ready to serve. (If stored in the freezer, let stand at room temperature for 30 to 45 minutes to soften before serving.) Garnish each serving with an orange slice, if desired.

Tasty tip

To make ahead: While the nice cream will have the best texture if served immediately, it can be stored in the freezer for up to three months. Allow it to soften at room temperature for 30 to 45 minutes before serving.

Recipe nutrition per serving: 212 Calories, Total Fat: 12 g, Saturated Fat: 12 g, Carbohydrates: 24 g, Total Sugars: 21 g, Protein: 1 g, Sodium: 12 mg, Potassium: 259 mg, Phosphorus: 22 mg, Folate: 38 mcg, Calcium: 15 mg, Vitamin A: 250 IU, Vitamin C: 63 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.