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Vegan Creamsicle

This two ingredient vegan Creamsickle is shockingly tasty-and so familiar to our childhood memories of ice cream trucks with Dreamsickles.  
Prep Time12 hrs
Total Time12 hrs
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 431kcal
Author: My Dairy-Free Gluten-Free Life


  • 1.5 cups frozen citrus pieces these are pieces of clementine, but anything in this category should work nicely.
  • 2 cans of full fat coconut milk or coconut cream separated. I use only the thick hardened cold part of the coconut milk after it has been refrigerated overnight. That is why I use 2 cans since 1/2 the can will have liquid to pour off and use in another recipe such as veggie stirfry with coconut liquid


  • Allow the 2 cans of full fat coconut milk to chill overnight so the solid will float to the top and the liquid will sink.
  • Scoop out the solid and put into the bottom of the blender (if it is natural coconut without additives, you can use the liquid for smoothies or stirfry in other recipes)
  • Add the frozen citrus and blend on high until you have a smooth consistency.
  • This will start to melt quickly so it is best when enjoyed right away in a dish
  • You can also freeze this nicely into pops or a freezer dish and scoop later when it is more firm.


Nutritional values based on one serving


Calories: 431kcal | Carbohydrates: 9g | Protein: 4g | Fat: 45g | Saturated Fat: 40g | Sodium: 27mg | Potassium: 516mg | Sugar: 2g | Vitamin C: 15.7mg | Calcium: 47mg | Iron: 7mg