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Dairy-Free Dreamsicles

These creamy Dreamsicles are made with an exotic blend of cinnamon, ginger, orange juice, and coconut milk.

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So where did the idea for Dairy-Free Dreamsicles come from? Well, I’m dating myself badly here, but I remember the Good Humor Man. He’d drive his white truck through the neighborhood, ringing those signature bells, and kids would run out to get an ice cream fix. Which to me meant just one thing—Creamsicles!

It would just be amazing, I said to Chef Jeannette one day, if you could come up with a healthy version of a Creamsicle! Or at least a “less bad” version of the original.

No problemo, she replied, and within a week or two sent me this terrific recipe, which more than fits the bill. Not convinced? The original Creamsicle contains a dozen or so ingredients, including maltodextrin, maltitol syrup, glycerin, citric acid, guar gum, locust bean gum, and aspartame. Chef Jeannette’s version has orange juice, honey, and ginger. Get my point?

So while these Dairy-Free Dreamsicles aren’t technically “fast food” (they do need a bit of freezer time), they really come together in flash. And if you threw in a scoop of vanilla protein powder they’d make an instant mini-meal, perfect for August when you want protein but need something cooling. Plus, they’re low in sugar—especially for something that would normally come from the ice cream truck!

Notes from Chef Jeannette

These ice pops are a fun twist on the Moroccan dessert of sliced oranges with cinnamon and orange blossom water—a perfect meal finisher on a hot August evening. To make ginger juice, grate a small handful of the fresh root (no need to peel it), and squeeze the gratings with a clean hand to extract the juice.

Read More About the Health Benefits of Ginger

Dairy-Free Dreamsicles Recipe

—Dr. Jonny



  • 1 13.5 oz. can high-quality coconut milk (full-fat)
  • 1½ Tbs. ginger juice
  • 1 Tbs. organic frozen orange juice concentrate
  • 1 Tbs. raw local honey
  • 2 tsp. alcohol-free vanilla (or 1 tsp. vanilla extract)
  • 2 tsp. zippy cinnamon, such as Saigon or Tung Hing
  • Orange blossom water, to taste (optional)
  • Salt to taste
  • Zest and fruit from 1 large sweet naval orange


  1. Combine ingredients from coconut milk through salt in high-speed blender, and blend until smooth. Break orange into quarters, add to mix, and blend briefly to break up, leaving some orange pieces intact.
  2. Divide mixture evenly among 6 4-oz. ice pop molds with sticks, and freeze 4–5 hours, until solid.
  3. To remove frozen pop, run hot water over outside until loosened from plastic sleeve, and gently slide out.

Nutrition Information

  • Calories 160
  • Carbohydrate Content 11 g
  • Cholesterol Content 0 mg
  • Fat Content 14 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 12 g
  • Sodium Content 10 mg
  • Sugar Content 6 g