Looking for a dairy-free ice cream alternative? Look no more. Chef Rod Knight, executive chef at West Kendall Baptist Hospital [1], shows us how to make this tasty and refreshing “cream sickle” made with coconut yogurt and caramelized orange juice.
(Video: The Baptist Health South Florida News Team joined Chef Rod in the kitchen. Video by George Carvalho.)
Dairy Free Orange “Cream Sickle”
Ingredients:
- Zest of 1 orange
- Juice of 4 oranges
- 3 cups of dairy free vanilla coconut yogurt
- Bamboo skewer
- Popsicle mold
Directions:
- Combine orange zest with yogurt mix and set aside
- Bring a medium-sized skillet up to temperature, once the skillet is hot add the orange juice.
- Reduce the orange and allow the natural sugars to slightly caramelize.
- To assemble, fill the popsicle molds roughly 3/4 from the top.
- Place in the freezer and allow the yogurt to freeze half way.
- Remove from the freezer, using the bamboo skewer poke a hole in the yogurt, fill the cavity with the orange syrup.
- Return to freezer for 3 hours minimum
Serve and enjoy!