Recipe courtesy of Zac Young

Orange Cream Pops

Getting reviews...
  • Level: Easy
  • Total: 8 hr 25 min (includes freezing time)
  • Active: 25 min
  • Yield: Eight 5-ounce ice pops
Semifreddo, or "half-frozen" in Italian, is reminiscent of frozen mousse and a great way to satisfy a homemade ice cream craving without an ice-cream maker. My version combines orange and coconut and is poured into ice-pop molds and frozen for a perfect summertime (or anytime!) treat.



Special equipment:
Eight 5-ounce ice-pop molds, or twelve 3-ounce paper cups and 12 wooden ice-pop sticks (see Cook's Note). A deep-fry or candy thermometer.
  1. Lightly spray the inside of eight 5-ounce ice pop molds with nonstick cooking spray.
  2. Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, 2 to 3 minutes. Add the coconut cream and vanilla and continue to whisk until soft peaks form, about 2 minutes. Transfer to a large bowl and refrigerate until ready to use. Wash out the stand mixer bowl and whisk and dry completely.
  3. Place the sugar and 1/4 cup water in a small saucepan fitted with a candy thermometer over medium heat and cook, stirring occasionally, until the sugar dissolves and the syrup reaches 240 degrees F, 7 to 8 minutes.  
  4. Meanwhile, combine the egg yolks and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until the yolks are pale and fluffy, about 5 minutes. Fold in the orange zest and orange juice, then slowly drizzle in the hot syrup and continue whisking until the mixture is at room temperature, about 5 minutes.  
  5. Gently fold in the whipped cream mixture. Divide between the prepared ice-pop molds and freeze until solid, at least 8 hours and up to overnight.  
  6. To serve, briefly dip the frozen ice-pop molds in warm water before unmolding.

Cook’s Note

Instead of using coconut cream, feel free to use 1/2 cup plus 3 tablespoons of the solids from the top of a can of coconut milk. Instead of using ice-pop molds, you can also divide the cream pop mixture among twelve 3-ounce paper cups. Place a small square of foil over the top of each cup, stick a wooden ice-pop stick through the foil into the center of each, and freeze until solid. When ready to eat, remove the foil and peel away the paper cup.