Orange Creamsicle Ice Cream

Homemade orange creamsicle ice cream, the perfect blend of vanilla and orange in every bite.

Orange Creamsicle Ice Cream Recipe from

Sometimes I really just want to show you picture of a recipe and say: make this. Would you be upset if I did that? You’d have to fully trust me that it’s a must make recipe. Worth any and all effort to please your taste-buds, belly and anyone else you’d be feeding.

This is one of those recipes. It’s worth absolutely ever second of effort.

I just want you to make it. And love it. Because I am certain you’ll love it.

Orange Creamsicle Ice Cream Recipe from

You know those orange creamsicle pops? Creamy vanilla ice cream, coated in a layer or bright orange sherbet? They’re ridiculously tasty and disappear too fast. This ice cream is just like that only better. I wanted to recreate it but in a better way. I didn’t want creamy smooth vanilla ice cream paired with hard sherbet. Store bought wouldn’t be a big deal because they are frozen at a lower temperature so they are softer in your own fridge. But when you make sherbet at home it’s a lot harder and takes longer than custard based ice cream to soften. Basically a recipe for disaster if you ask me. And every recipe I came across for orange ice cream or sherbet didn’t call for eggs, which meant a harder ice cream (or sherbet). I knew I wanted it to have eggs and be a creamy delicious orange ice cream paired next to a creamy amazing vanilla ice cream – thus creating the most amazing homemade orange creamsicle ice cream recipe… ever. Yes, ever.

Orange Creamsicle Ice Cream Recipe from

Chocolate sprinkles are necessary. And a cone wouldn’t hurt either, but a glass or bowl is acceptable too.

I love ice cream any way you want to serve it to me. But sprinkles or chocolate sauce for this ice cream would just send it over the top. It has to be chocolate though. No rainbow sprinkles.

A bit of warning that this recipe does take more than the average ice cream recipe to make, but again… it’s completely worth it. A second freezer bowl is very helpful, but not necessary. Freeze half and continue with the rest when your bowl is frozen again.

Orange Creamsicle Ice Cream Recipe from

More ice cream recipes to try:
Roasted strawberry ice cream
Buttermilk strawberry ice cream
Chocolate chip coffee ice cream
York peppermint patty ice cream
Cherry chocolate chunk ice cream
Raspberry sherbet
Cookies and cream ice cream

Orange Creamsicle Ice Cream

Homemade orange creamsicle ice cream, the perfect blend of vanilla and orange in every bite.
Total Time1 day
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 4 plus


  • 1 C whole milk
  • 3/4 C granulated sugar
  • 2 C heavy cream divided
  • Pinch salt
  • 5 large egg yolks
  • 1/2 tsp vanilla extract
  • Zest of 1 orange
  • 1/2 C orange juice
  • 1/2 tsp orange extract optional


  • To a large saucepan add milk, sugar, 1 and 1/2 cups heavy cream and salt. Cook, stirring occasionally, over medium-low heat until sugar is dissolved and mixture is steaming.
  • In a small bowl, whisk yolks, continue to whisk while slowly drizzling warm milk mixture into bowl. Pour egg mixture into saucepan. Continue cooking over medium-low heat until mixture coats the back of a wooden spoon. Pour through a fine mesh strainer into a large bowl.
  • Add remaining 1/2 cup heavy cream and vanilla to one medium bowl. Add 1/2 cup orange juice, zest and optional orange extract to a second medium bowl. Pour 1 and 1/2 cup warm milk mixture into each medium bowl, containing heavy cream and orange juice. Cool over an ice bath, stirring occasionally. Transfer vanilla mixture to one container, cover and chill. Transfer orange mixture to a second container, cover and chill 4 hours or overnight.
  • When liquid is sufficiently chilled, remove one container and churn according to manufacturer's instructions. Place in a freezer safe container for 45-60 minutes to harden slightly. Spread ice cream in one half of an 8x4-inch loaf pan. Place in the freezer. Repeat method with remaining liquid and a fully frozen ice cream bowl. Freeze mixture 45-60 minutes prior to filling the second half of your loaf pan. *Alternately if you have two freezer bowls, churned ice cream can be frozen at the same time then divided into the loaf pan and frozen together instead of in two batches. Freeze until solid, at least 4 hours.


Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel

Items used in this recipe:

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93 Responses to “Orange Creamsicle Ice Cream”

  1. #
    Diana Stephens — June 1, 2014 at 10:08 pm

    Creamsicles were always my favorite ice cream bar…can’t wait to make this!!

  2. #
    Diana Stephens — June 2, 2014 at 10:09 am

    My favorite ice cream in the world. Time to make it!!

  3. #
    Avery Leather — June 19, 2015 at 3:06 pm

    Thank you! It was amazing and i cant wait to make it again some time.

    • #
      Rachel — June 20, 2015 at 6:04 am

      So glad you enjoyed it! :)

  4. #
    Dan — August 4, 2015 at 9:50 pm

    This looks so amazing! Can’t wait to make it myself. I was a huge fan of orange creamsicles as a kid and I have been wanted to create a homemade ice cream version of that flavor. And yes – for me, the picture totally is enough to just make it!

    I do have a question. Please forgive my naivete…but how do you go from having those two flavors in either separate containers or side by side in one container to getting the ice cream scoops to look like you have in your awesome photos? Your ice cream scoops look like one wonderfully homogeneous orange creamsicle flavor.

    I always like to be able to picture how a recipe will turn out before I make something, so I would like to learn more about how to get from the freezer to the plated product. Thanks!

    • #
      Rachel — August 5, 2015 at 6:47 am

      In the photos, the vanilla ice cream is harder to see, as the orange color pops more. If you have both flavors in one container, you scoop the two flavors into one ball of ice cream.

  5. #
    Just me — May 10, 2016 at 6:26 am

    Made this and it was delicious! Did simplify it a little though. Didn’t bother with the ice bath, simply allowed both mixes to chill overnight and then churned. When churning just did one after the other ( the churner was plenty cold enough to not need to refreeze), and layered right away, mixing lightly with a knife for a very pretty swirl effect. Also, I only added zest from 1/2 an orange because my orange was huge.
    The custard rook a long time to set, so next time I think I’ll mix the sugar with the yolks when whisking, like I usually do for custard, rather than adding to the milk and see if it makes a difference.
    Lovely recipe with great flavour!

    • #
      Rachel — May 10, 2016 at 7:16 am

      So glad you enjoyed it! I have not tried mixing the sugar with the yolks before so I can’t be sure how it would turn out, but it’s always worth a try in the future!

  6. #
    tina b — July 2, 2017 at 11:30 pm

    Just made this OMG Wow. Taste just like the orange cream cooler at olga’s. I made it with organic ingredients because I cannot seem to find an organic ice cream here. My thrift store ice cream maker that I bought four years ago and never used before is going to get a lot of use now. Thank you for putting up this recipe. Cant wait to try the other recipes.

    • #
      Rachel — July 3, 2017 at 7:14 am

      So glad you enjoyed it, Tina!

  7. #
    Susan Sherwood — February 26, 2019 at 12:37 pm

    This was fabulous and really replicates the flavor of a Creamsicle bar. I’ve tried six or seven orange ice cream recipes so far, looking for that perfect balance of tartness and creaminess – this one is it! All previous versions came out icy, or lacking in intensity. Because an actual Creamsicle is, I believe, a shell of orange sorbet over a vanilla ice cream I had started to think that it wasn’t possible to get that flavor combined together in an ice cream. So glad I tried this recipe. Thank you!

    • #
      Rachel — February 27, 2019 at 7:56 am

      I’m so glad you enjoyed it, Susan! Thank you for sharing! :)

  8. #
    Darleen S. — September 7, 2019 at 3:07 pm

    I just made this ice-cream for the first time using my Cuisinart Ice-70 ice cream maker for the first time and it was delicious, even my picky husband liked the ice cream. This is my go-to Creamsicle recipe and I do not need to try another recipe because this one turned out so well. I did have 2 ice cream freezer bowls which made it easier. I used a citrus juicer to squeeze the oranges and then used a strainer to strain the juice to remove any additional pulp.

    • #
      Rachel — September 9, 2019 at 8:38 pm

      So glad you both enjoyed it, Darleen! Thanks so much for sharing! :)

  9. #
    Superhero — April 4, 2021 at 7:23 pm

    For the second step do you split and divide the milk or do you use another cup of milk for the warm milk mixture? I’m confused because it says to add milk and then the second step says milk mixture so is milk not repaired in the first recipe? If it is how much milk for the second half of the recipe?

    • #
      Rachel — April 5, 2021 at 6:40 am

      You start out by heating milk, sugar and cream. This becomes the ‘milk mixture’. Use a soup ladle or something similar to slowly drizzle some of that warm dairy mixture into the yolks while whisking. The custard base (milk, sugar, cream, yolks) is then divided in the next step to create both an orange and a vanilla base.

  10. #
    pam — December 21, 2021 at 1:29 pm

    looking forward to this!

  11. #
    SN — June 11, 2022 at 12:50 pm

    Is there a reason it can’t be combined and churned? I only have one freezer bowl and don’t want to wait hours for it to re-freeze before churning the second flavor. Thanks!

    • #
      Rachel — June 15, 2022 at 6:17 am

      A creamsicle is vanilla ice cream and orange ice cream visually separate. If they were to be combined and churned, it would turn into an mild orange ice cream and not a creamsicle ice cream. If you don’t care about that, then feel free to combine but it will not have two distinct flavors going on.

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