Easy Orange Creamsicle Ice Cream

Learn how to make a delicious homemade Orange Creamsicle Ice Cream that tastes just like your favorite vanilla and orange popsicles. The sweet and tangy flavor of this orange creamsicle ice cream is infused into a French-style ice cream base to make a decadent fruity frozen dessert that is simply amazing.

scoops or orange creamsicle ice cream in a footed dish

The combination of sweet-tart orange popsicle and creamy vanilla ice cream can’t be beat! A similar thing happens with orange sherbet, or our zesty lemon custard ice cream.

If you’re looking for a recipe for an ice cream treat on a stick, why not try making homemade fudgesicles, or homemade orange popsicles!

Why You’re Going to Love this Orange Creamsicle Ice Cream Recipe

  • Fun and Nostalgic – This homemade orange creamsicle ice cream recipe will bring you back to simpler times, when you ate creamsicles (or dreamsicles) on a hot day in your backyard.
  • Easy Scratch Ice Cream Recipe – You only need a few basic ingredients to make this old-fashioned orange ice cream recipe. The whole thing comes together without any sweetened condensed milk, artificial flavors, or difficult-to-find ingredients.
  • Extra Creamy and Rich – We will start this ice cream recipe using the French method, which uses a custard made from egg yolks, sugar, and cream. This makes the ice cream amazingly decadent with an extra creamy texture.
The ingredients needed to make homemade orange creamsicle ice cream

Ingredients in Homemade Orange Creamsicle Ice Cream

  • Egg Yolks – These create the base for our ice cream custard. We’ll gently heat the egg yolks to cook them, but you can also purchase pasteurized eggs if you prefer.
  • Granulated Sugar – For sweetness and texture, plain, white, granulated sugar is the best choice.
  • Orange Zest – Most of an orange’s flavor comes from the very outer skin of the fruit. Remove it using a micropane so that you can infuse it into the ice cream base.
  • Orange Juice – Freshly squeezed orange juice is a must for this ice cream recipe! Skip the bottled juice. You’ll need about 4 juicy oranges to get enough.
  • Whole Milk – The first of our dairy items adds bulk and helps to incorporate the egg yolks into the base.
  • Heavy Cream – A mix of both heavy cream and whole milk is what gives us the perfect creamy texture.
  • Salt – A bit of salt enhances the flavor of the orange and vanilla.
  • Vanilla Extract – a nice, high-quality, pure vanilla extract will give tons of warm vanilla flavor to give this orange ice cream that “creamsicle” flavor.

For the complete list of ingredients and instructions for making creamsicle ice cream, please see the recipe below.

orange creamsicle ice cream in a glass loaf pan.

How to Store Orange Creamsicle Ice Cream

Store this homemade Creamsicle Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month. The paper will help to prevent freezer burn.

To Make Swirled Orange Creamsicle Ice Cream

If you have a bit of patience, you can make an orange and vanilla swirled ice cream! Or swirl any two homemade ice cream flavors together with these easy instructions.

  1. First, make this orange ice cream recipe and store it in the freezer as directed.
  2. Put your ice cream maker bowl in the freezer and wait for it to harden again so that you can make another ice cream flavor, like frozen yogurtvanilla bean ice cream, or fresh raspberry ice cream.
  3. Let the orange ice cream soften on the counter for 10 minutes while you finish churning the second flavor.
  4. Using two loaf-sized containers, layer the orange ice cream, then your other just churned flavor. Swirl lightly with a spatula and freeze until solid.

Don’t want to wait? You might need to get a second ice cream maker so that you can make two flavors at once!

a scoop pulling up a serving of homemade creamy orange ice cream.

No Churn Orange Creamsicle Ice Cream Directions

Chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients. Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.

Orange Creamsicle Ice Cream Add-Ins

You really don’t need to add anything to this ice cream – it’s perfect just as it is! The smooth and creamy orange ice cream with vanilla and bits of orange zest is already perfect.

But, if you want, add chopped or shaved white chocolate to give the ice cream more sweetness and some texture. Crushed vanilla cookies, pieces of pound cake, or bits of cheesecake would also be lovely with orange ice cream.

Switch things up a bit by adding some dark chocolate to the mix. slightly bitter dark chocolate pairs wonderfully with orange.

More Homemade Ice Cream Recipes

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Did you make this Homemade Orange Creamsicle Ice Cream Recipe? Leave a Comment Below letting us know what you thought and if you added any additional add-ins.

scoops or orange creamsicle ice cream in a footed dish

Easy Orange Creamsicle Ice Cream

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Chilling/Freezing Time: 8 hours
Total Time: 8 hours 45 minutes

Learn how to make a delicious homemade Orange Creamsicle Ice Cream that tastes just like your favorite vanilla and orange popsicles!


  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1 1/2 cups whole milk
  • 2 tablespoons orange zest (from about 4 oranges)
  • 1/2 tsp salt
  • 1 1/2 cups heavy cream
  • 3/4 cup fresh orange juice (from about 4 oranges)
  • 1/2 teaspoon vanilla extract


  1. Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
  2. In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.egg yolks and sugar mixed in a bowl
  3. Add the milk and salt to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil. 
  4. Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined. pouring warm milk into the egg mixture to tempure
  5. Then, add the tempered egg mixture back into the saucepan with the remaining hot milk. Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes. spoon showing custard is thick over a pan of custard
  6. Strain the mixture into a bowl to remove any pieces of egg that may have cooked.filtering out any chunks from the custard
  7. Then, add the heavy cream, orange juice, orange zest and vanilla extract and stir to combine. Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.adding orange juice to the custard ice cream mixture
  8. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.custard ice cream mixture in a ice cream machine mixing bowl
  9. Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. 
  10. Let sit at room temperature for about 5 minutes before serving.


  • This is a traditional, or french-style, ice cream which is made with a custard base that contains eggs.
  • For best flavor, use fresh squeezed orange juice, not bottled orange juice. You’ll want the orange for zest which has a ton of flavor in it, anyways, so you’ll need fresh oranges anyways.
  • The little bit of vanilla extract rounds out the orange flavor. 
  • Be sure to zest your oranges before you juice them. It is very difficult to zest an orange after it has been sliced in half and juiced. I personally use a hand juicer to juice my oranges, but you can also squeeze them by hand. If you do it by hand, I recommend straining out the seeds with a fine mesh sieve before adding to the mixture.
  • Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 410Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 228mgSodium: 285mgCarbohydrates: 34gFiber: 0gSugar: 33gProtein: 9g

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