Remember the orange push up pops that you could get on the ice cream truck? If not perhaps you remember the container of orange sherbet mixed with vanilla ice cream. Creamsicle, sometimes known as dreamsicle, is a family favorite. Hopefully this recipe will remind you of the creamsicle taste, only better.
Tangelos come into season late December, early January. They are an amazing citrus fruit that this examiner waits gleefully for each year. Our household in effort to be healthier has been making a lot of new sweet treats.
Two days ago we made pineapple whip. It was amazing. Today we decided to use part of the case of tangelos, purchased from the local co-op. Starting with the fruit frozen, may have been a better idea, however I chose to use fresh fruit. The taste turned out better than the often chemically laden creamsicle.
- 10 ripe tangelos peeled and halved
- 1 can of coconut milk
- 2 Tbsp. of raw honey
- ¼ cup of agave nectar
1. Put tangelos in the food processor and blend on low for five minutes
2. Pour mixture into a blender add, coconut milk, raw honey and agave nectar
3. Blend for 3-5 minutes on a medium speed
4. Pour in large container and freeze
5. Using a large metal spoon, stir mixture once an hour until frozen