Orange Cream Pops

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 2 hr 20 min
  • Yield: 8 servings
Save Recipe


Cooking spray

1 quart vanilla ice cream

1 quart orange sherbet


  1. Place a baking sheet in the freezer to chill, about 20 minutes. Line the baking sheet with parchment paper and coat with cooking spray. Spray the insides of eight 3-to-4-inch cookie cutters and place on the parchment. Fill each cutter halfway with small scoops of ice cream and sherbet (about 1/2 cup of each), alternating to create a marbled effect. Repeat with another layer to fill the cutters. Smooth the surface of each with an offset spatula or the back of a spoon. Cover with plastic wrap and freeze 1 hour. Meanwhile, place another baking sheet in the freezer to chill, then line with parchment and coat with cooking spray.
  2. Remove the cookie cutters from the freezer a few at a time, and use the plastic wrap to push the ice cream mixture out of the cutters. Insert a wooden stick halfway into the pop; smooth the surface if needed. Lay the pops on the other lined baking sheet, cover with plastic wrap and freeze until firm, about 30 more minutes.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon

Orange Cream Pops

Cream of the Pop

Frozen Orange Pops

Orange Cream

Orange Cream

Chocolate-Orange Cake Pops

Frozen Creamy Orange Pop