As per usual in Southern California, the weather is pleasantly warm, but not seethingly hot, by any stretch of the imagination. Yet it is popsicle season, and my kids have popsicle fever.
Every day, multiple times per day, I am asked, “WHEN are we going to make more popsicles???”
Then when the popsicles have just been popped in the freezer, “Are they done yet?”
And then all day long, “Can we have another popsicle???”
I grow popsicle weary, yet I have to admit – I love popsicles, too. This orange dreamsicles recipe is my personal favorite. Combining fresh squeezed orange juice, raw milk or cream – or coconut milk if you're dairy-free – plus the addition of some creamy egg yolks makes these fun treats also a super food.
Add some dissolvable (non-gelling) gelatin – otherwise known as collagen peptides or hydrolyzed gelatin – and these orange dreamsicle popsicles become nutrient-dense superstars.
I used these reusable BPA-free popsicle molds for the dreamsicles, but I also love these stainless steel popsicle molds. If you don't feel like springing for a special popsicle mold, you could always use dixie cups and wooden popsicle sticks like these.
Orange dreamsicles ingredients
- 1 whole egg plus 2 egg yolks
- 1 tsp. vanilla extract
- 2 T. raw honey – find it here
- 3 T. hydrolyzed gelatin – get (non-gelling) gelatin here
- 1 3/4 cups orange juice
- 1 cup raw milk (or cream) or coconut milk
Orange dreamsicles method
- Whisk egg and egg yolks in a large bowl.
- Add vanilla, honey, and optional hydrolyzed gelatin and continue whisking until honey is dissolved. Stir in orange juice and milk, cream, or coconut milk.
- Pour into popsicle molds, add sticks, and freeze until set (usually overnight is best).
- Enjoy!
perfect for arizona summers!
Ok, so maybe this is a silly question. But the uncooked eggs are freaking me out. I try to get good eggs, but still… Does freezing them somehow take away bacteria worries?
I am with you…the egg yolks don’t bother me, but uncooked egg whites? That scares me!
Hi Briana – Thanks for your question. With high-quality eggs, raw should not be an issue. If you prefer, you can skip the eggs. They will still be delicious 🙂
I’m wondering how the gelatin is “hydrolyzed.”
Hi C_Ande – Thanks for your question. Hydrolyzed gelatin is held at a higher temperature and made into a dry powder so that it will not gel. Hope that helps!
Please comment on a reader’s question about using raw eggs for the Popsicles.
Hi Sonja – As long as the eggs are high quality, raw shouldn’t be an issue. Hope that helps!
Great question! I was wondering about that too. I was also wondering if I should just chillax already, but sometimes it’s hard to know.
Hi friends,
Raw eggs are safe to eat as long as they are fresh from a family farmer who lets them range free. If all you can get is store-bought (even if they’re labeled “organic”) I wouldn’t trust them. One of the best health moves our family ever made was buying eggs/milk/cheese/butter straight from a local organic farm where I can see the cows and chickens roaming happily – I highly recommend it! The tastiest you’ll ever have, too.
Perfect timing: just received some Popsicle molds in the mail today and was looking for a good recipe! I’m going to make these with 1/2 milk 1/2 kefir. Thanks Emily!
Sounds yum. I have an intolerance to MSG though so will have to play around with a substitute for the hydrolyzed protein.
Can you substitute something else in place of the egg? My daughter doesn’t tolerate eggs 🙁
My son, too! Would like to make without eggs. Wouldn’t be as rich… With gelatin it would still be awesome though, right?
Is there a sub we should use?
Hi Kari – Feel free to skip the eggs, they will still be delicious. 🙂
Hi Jennifer – You can skip the eggs if you prefer. They will still be delicious 🙂
OMG, ME TOO! What IS the story on raw frozen eggs? I have a sensory kid who hates meat and I sneak them everywhere, but here?
Hi Angela – Thanks for your question. If the eggs are high quality, raw shouldn’t be an issue. Hope that helps!
What is the purpose of the gelatin and can I skip it? TIA
Hi Kathleen – The gelatin works as a nutrient dense binder. Let us know how they turn out if you try it without the gelatin. 🙂
For those concerned about the uncooked eggs, I am wondering if they could simmer the blended liquid over water (double boiler method) to cook the eggs as one would do for custard? Then, once cooled, it could be put into the molds?
For me, I am wondering about using the regular Great Lakes Gelatin (red can) instead. Can I do the heat method above to dissolve the gelatin , cook and then pour into molds? Will it work out or cause the pops to me jelly like? I don’t want frozen gummy pops, lol.
Hi Jennifer – Thanks for your comment. If you try either of these methods, be sure it let us know how they turn out. 🙂