It’s a little ridiculous that I am as excited about this Creamsicle Drink as I am. But Creamsicle Bars were one of my absolute favorite frozen treats growing up and for years now I have been trying to figure out how to recreate a clean version.
It has not been easy.
Of course the ingredients in my beloved original Creamsicle included such atrocities as high fructose corn syrup, milk fat, and a chemical cocktail of unrecognizables such as propylene glycol monoesters, polysorbate 80, etc. Surely it wasn’t the delectable taste of milk fat or propylene glycol monoesters that I loved so much. But there was a very special something something about a Creamsicle that I just couldn’t replicate no matter how many times I tried. So I just gave up.
And then! Just this morning, without even trying, I accidentally stumbled upon the secret ingredient….
What Makes a Creamsicle Drink Taste Like a Creamsicle?
A clementine is a cross between a sweet orange and a Chinese mandarin. A small, very sweet and usually seedless fruit, they are imported from Spain, Morocco and other parts of North Africa.
The makers of the original Creamsicle keep the clementine flavor secret hush-hush and if it were not for my accidental kitchen smoothie experiment this morning I would have never known! I was just trying to use up this big box of clementines I had recently bought by making a taste-as-I-go “No Milk Shake” when all of a sudden I realized I had a Creamsicle Drink! I had to retest my concoction twice to get the right flavor combo because I didn’t write any of the ingredients down the first go round. But it really is SO good!
And my version is not only chemical-free, it’s also dairy free with no refined sugar.
Here’s how to make it…Print
- 4 cold clementines
- 1 tablespoon pure vanilla extract
- 4 pitted medjool dates
- 1/3 cup coconut cream (see notes below)
- 1 cup ice
- 2 teaspoons raw honey
- Add the clementines, vanilla, dates and coconut cream to a high speed blender (I likeVitamix) and process on high speed for at least 1 full minute, or until smooth and creamy. Add the ice and process again. Add honey if desired. Serve at once.
Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the waffle recipe. You can reserve the liquid water for other smoothies.