Creamy Orange Vanilla Creamsicle Smoothie

Quick Recipe Version (TL;DR)

• Yield: 2 tall smoothies (about 14 oz each)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 2 large seedless oranges (about 2 cups segments), peeled
• 1 teaspoon finely grated orange zest
• 3/4 cup plain or vanilla Greek yogurt
• 1/2 cup cold milk (dairy or unsweetened non-dairy)
• 2 tablespoons honey or maple syrup, plus more to taste
• 1 1/2 teaspoons pure vanilla extract
• 1 cup ice cubes
• Pinch of fine salt
• Optional toppings: whipped cream, extra orange zest, orange slices

Do This

• 1. Peel oranges, remove any seeds, and roughly break into segments; zest one orange first for 1 teaspoon zest.
• 2. Add orange segments, orange zest, yogurt, milk, honey, vanilla, ice, and salt to a blender.
• 3. Blend on low to break up the ice, then increase to high and blend until completely smooth and creamy, 45–60 seconds.
• 4. Taste and adjust: add more honey for sweetness, a splash of milk if too thick, or a few ice cubes if too thin or warm.
• 5. Pour into 2 chilled glasses. If you like, top with whipped cream, a sprinkle of zest, and an orange slice.
• 6. Serve immediately while icy and frosty for the best creamsicle-like texture.

---

Why You’ll Love This Recipe

• Captures the nostalgic flavor of an orange creamsicle using real oranges, yogurt, and vanilla.
• Ready in about 10 minutes with simple everyday ingredients.
• Creamy and satisfying, yet lighter than a milkshake thanks to Greek yogurt.
• Easily adaptable: make it protein-packed, dairy-free, or extra indulgent with a few simple tweaks.

Grocery List

• Produce: Seedless oranges (2 large), optional extra oranges for garnish.
• Dairy: Greek yogurt, milk (or non-dairy milk), optional whipped cream.
• Pantry: Honey or maple syrup, pure vanilla extract, fine salt, optional orange extract (for extra orange flavor).

Full Ingredients

For the Creamy Orange-Vanilla Smoothie

• 2 large seedless navel oranges, peeled and segmented (about 2 cups / 300 g of segments)
• 1 teaspoon finely grated orange zest (from 1 orange)
• 3/4 cup (180 ml) plain or vanilla Greek yogurt (2% or whole milk for best creaminess)
• 1/2 cup (120 ml) cold milk (cow’s milk or unsweetened almond/oat milk)
• 2 tablespoons (30 ml) honey or maple syrup, plus more to taste
• 1 1/2 teaspoons pure vanilla extract
• 1/8 teaspoon pure orange extract (optional, for a stronger “creamsicle” flavor)
• 1 cup (about 130 g) ice cubes
• 1 small pinch fine sea salt or table salt

Optional Toppings & Garnishes

• Lightly sweetened whipped cream or whipped coconut cream
• Extra orange zest
• Thin orange slices or half-moons (fresh or dehydrated)
• Vanilla bean pod for decoration

Step-by-Step Instructions

Step 1: Prep the oranges

Start by zesting one of the oranges before you peel it. Using a fine microplane grater, remove only the bright orange outer layer of the peel until you have about 1 teaspoon of zest. Avoid the white pith underneath, as it is bitter. Set the zest aside.

Next, peel both oranges. Use a sharp knife to slice off the top and bottom ends, then run the knife down the sides to remove the peel and as much of the white pith as possible. Break the oranges into segments and remove any visible seeds. The cleaner you trim away the pith and membranes, the less bitterness will show up in the finished smoothie.

Step 2: Load the blender

Add the orange segments to the blender jar first. This gives the blades plenty of juicy material to grab onto. Add the reserved orange zest, Greek yogurt, cold milk, honey or maple syrup, vanilla extract, orange extract (if using), and the pinch of salt. Finally, add the ice cubes on top. Placing the ice last helps it blend more efficiently and prevents the softer ingredients from sticking to the bottom.

Step 3: Blend until silky smooth

Secure the lid firmly on the blender. Start on a low speed to break up the ice and oranges, blending for about 10–15 seconds. Gradually increase to high speed and blend until the mixture is completely smooth, creamy, and pale orange, about 45–60 seconds in a powerful blender. If your blender struggles, stop once or twice to scrape down the sides and stir the mixture, then blend again.

Step 4: Fine-tune the sweetness and texture

Turn off the blender and taste a spoonful. If you want it sweeter, add another teaspoon or two of honey or maple syrup. If the smoothie is too thick to pour easily, add a splash (1–2 tablespoons) of milk. If it tastes great but is a bit thin or not quite as frosty as you like, add a few extra ice cubes. Blend again on high for 10–20 seconds until everything is combined and the texture is smooth and luscious.

Step 5: Chill your glasses and garnish

For an extra-refreshing presentation, briefly rinse your serving glasses with cold water and place them in the freezer while you blend, or for at least 5 minutes beforehand. When the smoothie is ready, remove the chilled glasses. If you are using whipped cream, add it to the bottom or simply plan to dollop it on top after pouring. This step is optional but makes the drink feel more like a special treat and keeps it cold longer.

Step 6: Pour and serve immediately

Give the smoothie one last quick blend, then pour it evenly into the prepared glasses. If using, top each glass with a swirl of whipped cream, a sprinkle of orange zest, and a thin orange slice perched on the rim. Serve right away while the smoothie is cold, thick, and frosty. As it sits, it will gradually thin out, so this is a “blend and enjoy” recipe rather than one to make far in advance.

Pro Tips

• Freeze your oranges for extra frostiness: Peel and segment the oranges, then freeze them in a single layer. Use frozen orange pieces in place of some or all of the ice for an even creamier, more flavorful smoothie.
• Control bitterness: The white pith can make the smoothie taste bitter. Trim it away generously and avoid adding any of the thick inner membranes to keep the flavor clean and sweet.
• Boost creaminess: Using whole-milk Greek yogurt and dairy milk gives a richer, more “ice-cream-like” texture that really nails the creamsicle vibe.
• Use a powerful blender if possible: A high-speed blender will give you an ultra-smooth, almost milkshake-like texture. With a standard blender, just blend a bit longer and pause to scrape the sides as needed.
• Adjust to your oranges: Oranges vary in sweetness and juiciness. Start with the listed amount of honey, then taste and adjust so the smoothie suits your palate and your fruit.

Variations

• Protein-packed creamsicle smoothie: Add 1 scoop (about 25 g) of vanilla protein powder and an extra 1/4 cup milk. This turns the smoothie into a more filling breakfast or post-workout drink.
• Dairy-free and vegan: Use a thick coconut yogurt or unsweetened almond yogurt in place of Greek yogurt, and swap the milk for almond, oat, or cashew milk. Sweeten with maple syrup or agave instead of honey.
• Sunrise twist: Add 1/2 cup frozen mango or frozen strawberries. This adds a beautiful color gradient and a subtle tropical or berry note while keeping the creamsicle flavor front and center.

Storage & Make-Ahead

This smoothie is best enjoyed immediately while it is thick, cold, and frosty. If you need to make it a little ahead, store it in the refrigerator in a covered jar or bottle for up to 24 hours. Shake or stir well before serving, as some separation is normal, and expect a thinner texture. For longer storage, pour the blended mixture into popsicle molds and freeze for 4–6 hours to make orange-vanilla smoothie pops. You can also freeze leftovers in an ice cube tray; later, blend the cubes with a splash of fresh milk to restore a smoothie-like consistency.

Nutrition (per serving)

Approximate values for 1 of 2 servings (without toppings): about 280 calories; 7 g fat; 47 g carbohydrates; 3 g fiber; 35 g natural and added sugars combined; 11 g protein; 95 mg vitamin C; 200 mg calcium. Actual values will vary based on the exact size of your oranges, the type of yogurt and milk used, and how much sweetener you add.