Hannah Kaminsky
Dairy-Free Orange Creamsicle Custard
This smooth, chilled dessert is perfect all year long.
August 17, 2026
The addition of orange liqueur and an easy-to-make coulis makes this low-key dessert seem anything but.
What you need:
For the custard:
1 cup raw cashew pieces
2 cups plain soy creamer, divided
1 whole medium navel orange, sliced into wedges
¾ cup sugar
⅓ cup orange liqueur
2 teaspoons vanilla extract
⅛ teaspoon salt
For the orange coulis:
1 whole medium navel orange, chopped
½ cup sugar
½ cup water
What you do:
- Into a blender, combine cashew pieces and 1 cup creamer and purée on high for a few minutes until smooth. Add oranges and purée again until completely smooth. Pour in remaining 1 cup creamer, sugar, liqueur, vanilla, and salt and blend to combine.
- Into a muffin tin, divide mixture evenly between 6 spots and place in freezer for at least 4 hours.
- For the coulis, in a blender combine, all ingredients and purée on high 3 to 5 minutes until smooth. To serve, spoon a dollop of coulis on each plate and top with custard.
For more plant-based recipes like this, read:
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