Save Frozen Orange Cream Cups bring together the tangy sweetness of real orange and the velvety smoothness of Greek yogurt for a frozen dessert that is both fun and irresistible. The playful presentation—serving the creamy filling in scooped-out orange shells—always brings out smiles and a little nostalgia for the classic “Creamsicle.” Whether you are cooling off on a summer afternoon or need a bright treat for a gathering, these cups deliver a hit of sunshine.
The first time I served these, my family devoured them before they even started to melt. Now they have become our go-to when oranges are at their juiciest.
Ingredients
- Medium oranges: Pick ones with bright skin that feel heavy for extra juicy fruit
- Fresh orange juice: Gives real citrus flavor and ties the filling to the shell
- Greek yogurt: Makes the filling creamy and adds protein; choose whole milk for extra richness
- Honey: Brings natural gentle sweetness; local honey gives wonderful floral notes
- Vanilla extract: Rounds out the flavors; opt for pure vanilla if possible
- Orange zest curls: Add a pop of color and zippy aroma; choose a firm orange for easy zesting
- Tip: For the best experience, use oranges at room temperature for easier juicing and scooping
Instructions
- Prepare the Oranges:
- Slice a thin cap from the top of each orange and use a small sharp knife and spoon to carefully scoop out all the flesh and membrane without puncturing the skin. Work over a bowl so you can collect the juicy fruit. The orange shells will become cute edible cups for your frozen treat.
- Extract the Juice:
- Squeeze the juicy orange flesh and strained pulp to extract half a cup of fresh orange juice. Discard seeds and excess pulp. You want the juice to be vibrant and sweet with no bitterness.
- Blend the Filling:
- In a bowl combine the fresh orange juice with Greek yogurt, honey, and vanilla extract. Whisk until completely smooth or blend shortly for fluffier texture. Taste and adjust honey if you want it sweeter.
- Chill and Churn:
- Pour your yogurt orange mixture into an ice cream maker and churn until thick and creamy. If you do not have an ice cream maker, freeze the mixture in a shallow container and stir vigorously every half hour until set and fluffy—usually about two hours.
- Fill the Orange Shells:
- Spoon or pipe the creamy mixture into each hollowed orange shell so they are generously filled. Level the tops and place them upright on a lined tray.
- Freeze Completely:
- Set the tray in the freezer and let the orange cups chill for at least three hours until fully set and scoopable. They will become firm yet creamy.
- Garnish and Serve:
- Just before eating, zest a bit of fresh orange over each cup for decorative curls and aroma. Serve straight from the freezer for a perfectly frosty dessert.
Save My favorite part is using the orange shells as natural bowls; the zesting at the end fills the kitchen with an incredible citrusy aroma. The first time we made these my little one thought I had hidden ice cream inside the fruit.
Storage Tips
Keep the filled orange cups tightly wrapped in plastic or inside an airtight container in the freezer. They stay fresh and creamy for up to two weeks. If you want to store them longer, freeze without the zest garnish and add that just before serving.
Ingredient Substitutions
For a dairy-free option, use coconut or almond milk yogurt which adds a subtle tropical flavor. Maple syrup or agave can swap for honey if you prefer or need a vegan version. Blood oranges give a beautifully dramatic color and a more tart flavor profile.
Serving Suggestions
Place the frozen orange cups in small bowls or on a platter of crushed ice for special occasions. Top with berries or a sprig of mint to dress them up for guests. These also work wonderfully cut in half for snack-sized portions at parties.
Cultural and Historical Context
Frozen citrus and cream desserts touch back to early American soda fountain treats. Frozen Orange Cream Cups evoke the nostalgia of hand-held “Creamsicles” while giving a grown-up twist with real fruit and yogurt. Their bright flavors and cheerful appearance remind me of summer carnivals and the joy of homemade snacks.
Seasonal Adaptations
Try pink grapefruit or Meyer lemons in winter for a fresh twist. Add a pinch of ground ginger or cardamom to the filling in cooler months. In early spring, mix zest from blood oranges with regular oranges for extra fragrance.
Success Stories
Guests always comment on how clever and fun these are at parties. Kids love helping scoop and fill the orange shells. I have shared this recipe with neighbors and now they make it every year when oranges are plentiful.
Freezer Meal Conversion
You can double the quantities and freeze extras. Fill each orange shell just below the rim so they freeze faster and are easier to store. They make great personal desserts ready whenever you want a boost of sunshine on a busy day.
Save With just a few ingredients and a little fun in the kitchen, you can create a dessert that captures the essence of summer in every bite. Enjoy these Frozen Orange Cream Cups for a treat that's as festive as it is delicious.
Recipe FAQs
- → Can I use plain yogurt instead of Greek yogurt?
Yes, but Greek yogurt creates a creamier texture. Plain yogurt will work, but the filling may be slightly thinner.
- → How do I make this dessert vegan?
Swap Greek yogurt for coconut yogurt and replace honey with maple syrup or agave nectar for a completely plant-based option.
- → Do I need an ice cream maker?
No, you can freeze the filling in a bowl, stirring every 30 minutes until creamy. An ice cream maker simply speeds up the process.
- → How long do the frozen orange cups keep?
They can be stored in the freezer for up to one week. Cover them well to prevent freezer burn and preserve freshness.
- → What kind of oranges work best?
Medium navel oranges are ideal for size and flavor, but any sweet, juicy oranges will work for this dessert.
- → Can I add extra toppings?
Yes, try garnishing with orange zest curls, chopped nuts, or fresh mint for extra flavor and texture.