Vegan Orange Creamsicles
It has been SO HOT this week. We live in Long Beach, but not so near the beach & rarely feel a cool ocean breeze through the windows of our tiny 1 bedroom. We've been avoiding turning on the oven at all costs and trying to find ways to get out of the heat without leaving the dog at home- she shouldn't have to suffer alone. We've been slowly melting into puddles together. If I don't post next week, someone come mop us up.
To slow the inevitable puddle-ing, we whipped up a summer classic, veganized: a batch of super creamy Orange Creamsicles! They're refreshing, light, and a the perfect amount of sweet. They taste like a frozen, portable Orange Julius. Mmmm. Plus, they cool ya' down and give you a hearty dose of vitamin C. Just please ignore our slightly obnoxious green popsicle holders- they're re-useable and we love them. Oh yeah, did we mention this recipe has FOUR ingredients? Get out your popsicle molds folks, your afternoon is about to get really delicious, really quick.
1 can coconut milk
1 1/2 cups freshly squeezed orange juice
1/4 cup agave nectar
1 teaspoon vanilla
Blend or stir all ingredients together until combined. Pour into popsicle molds (6-8, depending on size) and freeze at least 3 hours but preferably overnight, until popsicles are completely frozen. To remove pops from molds, gently rinse the mold under warm water for several seconds. Pull on the stick or base and the pop should slide right out! If its still stuck, run under water for a few more seconds. Makes 6-8 pops, which last indefinitely in the freezer. Enjoy!