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Orange ‘n Cream Sorbet Cups

The viral lemon sorbet cups .. but orange n’ cream! This delightful dessert is light on the palate and fun to eat.

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2 oranges (large, tops cut off, inside flesh removed)
2 GoodPop Orange n’ Cream pops
1/4 c coconut milk
1/4 c orange juice (from the orange flesh)


1. To make the orange cups, cut off the tops of 2 large oranges, about 1/2 an inch pieces. Use a large spoon to hollow out the interior flesh/juice over a bowl.
2. Once all the juices and pulp are removed, cut orange flesh into smaller pieces, place onto a plate alongside the hollowed orange cups and into the freezer. Freeze for at least a few hours, about 4-6 ideally. (Save the juice from hollowing out the oranges in a container in the fridge in the meantime.)
3. Once oranges are frozen solid, to a blender or food processor, add pops, coconut milk and orange juice.
4. Blend all ingredients until smooth. Remove orange cups from freezer and use a spoon to scoop the sorbet into each orange. Top with the cut pieces of oranges.
5. Freeze for at least 10-20 minutes before serving. Optionally you can freeze overnight for a thicker ice cream consistency and thaw for about 10-15 minutes before serving.

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