Orange Creamsicle Sorbet

Orange Creamsicle SorbetMaking a creamsicle sorbet wasn’t my intention. Really, it wasn’t.  Not that there is anything wrong with creamsicles, it’s just that was I had intended was a little, well, fancier. This post was supposed to be titled, Orange Blossom Buttermilk Sorbet. But how could I call it that when it tastes just like a creamsicle?

This is summertime, backyard ice cream at its best. It’s refreshing, light and reminiscent of childhood favourites. The buttermilk adds a little tangy flavour which is why I think this ended up tasting just like a creamsicle.

Orange Creamsicle SorbetAnd the best part? Other than the taste, of course. This about as healthy as ice cream is ever going to get. There’s no heavy cream or whole milk in sight and only just enough sugar so you still know you’re eating a dessert.

I have to thank Pastry Girl over at Dessert First for the inspiration for this Orange Creamsicle Sorbet. It’s seriously so good you’ll want to pick up your bowl and lick it clean.

Orange Creamsicle Sorbet

Before you run off to grab your ice cream maker, I would love it if you would take a sec to check out the new section Resources for Food Bloggers. I’ve also added 10 Photography Tips for New Food Bloggers. Neither are entirely finished, but I hope to provide some useful information to other bloggers out there :)

5.0 from 1 reviews
Orange Creamsicle Sorbet
Prep time
Cook time
Total time
This sorbet is light, refreshing and creamy from the buttermilk. It will be a with adults and kids alike.
Recipe type: Ice Cream / Dessert
The Endless Meal - Serves: Makes 5 cups
  • 1 cup water
  • 1 cup sugar
  • Juice and pulp from 2 large naval oranges
  • 2 tablespoons finely grated orange rind
  • 2½ cups buttermilk
  • Optional: 1 tablespoon orange blossom water
  1. Combine the water, sugar, orange juice, orange blossom water, and orange rind in a small saucepan. Cook over low heat on the stove until the mixture comes to a boil.
  2. Let boil for 1 minute, then remove from heat and let cool completely.
  3. Add the buttermilk and stir to combine. Place mixture in the refrigerator, covered, overnight to chill.
  4. Chill in an ice-cream maker according to manufacturer’s instructions.


Licking your lips for more ice cream recipes? Check out the rest of the Ice Cream Sundays Series:

Chocolate Chip Cookie Dough Ice Cream

Fresh Mint Chocolate Chip Ice Cream

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. Therese says

    :( I was so excited to see your recipe for a sorbet… but this is a Sherbet. Sorbet contains no dairy of any kind. I might try it with coconut milk to see how it ends up.

    • Kristen says

      Hey Therese,

      I’m so glad that you pointed this out! All my life I’ve been referring to sorbet’s as sherbet. I would think that coconut milk, while it might change the flavour slightly, would be delicious in this recipe :)

    • Kristen says

      Hey Natalie,

      I love when I see a recipe online and then realize I have everything in my kitchen to make it!


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