Written by Kate Tietje
Milky creaminess meets organic yumminess…yes I’m talking about the childhood delicacy of orange creamsicles! Although they don’t make them how they used to and the ingredients are less-than-ideal, there is a way to remanence without exposure to food toxins (plus it’s dairy-free). I introduce to you my new and improved orange cream smoothie recipe.
I originally created this recipe in 2010 and have tweaked it a handful of times since then. Today, this recipe is our go-to for a quick breakfast…and the kids love it! It’s made with fresh ingredients, it’s healthy, and all around, yay. That’s silly, but I love delicious and easy things.
This original version required cooking and an ice cream maker. Now, as a mom of six, I just don’t have time for that, so I made some changes for busy mommas like me.
Original recipe ingredients:
- 2 egg yolks (pastured/organic)
- 2 vanilla beans
- 1.5 cup coconut milk, unsweetened
- 3 cups orange juice
Directions:
Heat coconut milk in a medium saucepan on low. Beat in the egg yolks. Scrape out vanilla beans and add the caviar to the milk mixture. Cut the vanilla beans in half and add them too. Stir and cook on low until the mixture is steaming and slightly thickened. Watch it carefully so the eggs don’t cook. Remove it from the heat, and add cold orange juice. At this point, pour into an ice cream maker and freeze according to the manufacturer’s directions.
New & Improved Orange Cream Smoothie
This version is what we make today. It doesn’t require cooking or an ice cream maker, but you must do a little advance prep.
Ingredients:
- 3 cup fresh-squeezed orange juice (it’s so much better than bottled juice — about 6 oranges)
- 1 tsp. vanilla extract
- 1/2 cup raw honey
- 3/4 cup heavy cream
Directions:
Step 1: The night before you want to serve this, juice all the oranges and pour the juice into ice cube trays. Freeze (at least 6 hours).
Step 2: Add the frozen orange juice cubes + remaining ingredients to a blender.
Step 3: Blend until smooth!
It could not be faster…and you will be happy you made it!
Orange Cream Smoothie
Ingredients
- 3 c. orange juice fresh-squeezed
- 1 tsp. vanilla extract
- 1/2 c. raw honey
- 3/4 c. heavy cream
Instructions
- The night before you want to serve this, juice all the oranges and pour the juice into ice cube trays. Freeze (at least 6 hours).
- Add the frozen orange juice cubes + remaining ingredients to a blender.
- Blend until smooth!
How much does this make?? I'm assuming (and hoping) 2 qts.
Do you use a juicer and if so, what kind? Looks amazing but I don’t have the strength to juice 6 oranges by hand.