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

Orange Creamsicle Ice Cream Recipe from bakedbyrachel.com

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 bakedbyrachel.com

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 bakedbyrachel.com

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 bakedbyrachel.com

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

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Orange Creamsicle Ice Cream

Total Time: 1 day
Yield: 4 plus
Homemade orange creamsicle ice cream, the perfect blend of vanilla and orange in every bite.


  • 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
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Ice cream

Items used in this recipe:

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