Bright, light, and bursting with citrus, this Orange Creamsicle Mousse tastes like a grown-up version of the classic frozen treat. It’s silky and airy, with bright orange aroma, a sweet vanilla note, and a melt-in-your-mouth texture. This no-bake dessert comes together fast and chills into a pretty, spoonable mousse that’s perfect for warm days or a cheerful finish to any meal.
Recipe Information
- Prep Time: 20 minutes (active)
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 4 small servings
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 250 kcal
- Protein: 2 g
- Carbohydrates: 13 g
- Fat: 22 g
- Fiber: 0.5 g
- Sugar: 10 g
- Sodium: 20 mg
Why Make This Orange Creamsicle Mousse
This mousse is quick, no-bake, and bright with real orange flavor. It combines airy whipped cream with orange juice and zest for fresh citrus notes and a hint of vanilla for that creamsicle nostalgia. The texture is smooth, fluffy, and slightly billowy — a lovely contrast to crunchy cookies or tart fruit. Make it when you want an elegant dessert without long prep or when you want a light, refreshing sweet after a heavy meal.
How to Make Orange Creamsicle Mousse
This recipe uses gelatin to set the mousse lightly so it holds its shape while remaining soft. You’ll bloom gelatin, whip cream to soft peaks, then gently fold everything together. Chill until set, then serve with a little extra zest or cookie crumbs for texture.
Ingredients:
- 1 cup heavy cream
- 1/2 cup orange juice
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 envelope unflavored gelatin
- 1/4 cup cold water
Directions:
Step 1: Preparation
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup cold water and let it sit for 5 minutes to soften (this is called blooming). Meanwhile, measure and zest the orange, and chill your mixing bowl and beaters if possible — cold tools help whip cream faster.
Step 2: Mixing
In a medium bowl, whip 1 cup heavy cream with an electric mixer until soft peaks form. In a separate bowl, stir together 1/2 cup orange juice, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon orange zest until the sugar mostly dissolves.
Step 3: Cooking
Gently heat the gelatin mixture just until the gelatin dissolves — do this in short bursts in the microwave (5–8 seconds) or over a double boiler. Do not boil. Once clear and smooth, stir the dissolved gelatin into the orange mixture until evenly combined.
Step 4: Finishing
Fold the orange-gelatin mixture into the whipped cream gently but thoroughly, using a rubber spatula and turning the bowl as you go so you don’t deflate the cream. Spoon the mousse into serving dishes, cover, and refrigerate for at least 2 hours to set. Serve chilled.
How to Serve Orange Creamsicle Mousse
Serve in small glasses or ramekins for an elegant presentation. Top with a sprinkle of extra orange zest, a few fresh orange segments, or crushed vanilla wafers for crunch. For parties, pipe the mousse into shot glasses and garnish with mint. It’s lovely alongside shortbread, lemon cookies, or fresh berries.
How to Store Orange Creamsicle Mousse
- Refrigerator: Store covered for up to 3 days. The texture is best within the first 48 hours.
- Freezing: Not recommended for best texture, but you can freeze in an airtight container for up to 1 month. Thaw in the refrigerator overnight and expect some slight separation; rewhip gently if needed.
- Do not leave at room temperature for more than 2 hours.
Expert Tips for Perfect Orange Creamsicle Mousse
- Bloom gelatin fully: Let the gelatin sit in cold water before dissolving to avoid lumps.
- Warm gently: Heat the gelatin only until dissolved — boiling can weaken its setting power.
- Whip to soft peaks: Stop whipping the cream once soft peaks form so the mousse stays airy and folds easily.
- Fold carefully: Use gentle folds to keep the mousse light; overmixing deflates air.
- Flavor boost: Use freshly squeezed orange juice and zest for the brightest taste. A splash (1–2 tsp) of orange liqueur like Triple Sec adds depth.
- Adjust sweetness: Taste the orange mixture before folding; add a tablespoon more powdered sugar if your oranges are tart.
Delicious Variations
- Orange-Vanilla Parfait: Layer mousse with vanilla wafer crumbs or graham cracker crumbs and chill for a parfait-style dessert.
- Creamsicle with Yogurt: Replace half the heavy cream with plain Greek yogurt for tang and a slightly lighter texture.
- Citrus Mix: Use half orange juice and half grapefruit or blood orange juice for a tart twist.
- Boozy Adult Version: Stir in 1–2 tablespoons of orange liqueur (e.g., Cointreau) into the orange mixture before folding.
- Dairy-Free Option: Use a stabilized coconut whipped cream and agar-agar instead of gelatin (note: agar sets firmer and needs slightly different handling).
Frequently Asked Questions
Q: Can I make this mousse without gelatin?
A: Yes, but gelatin helps the mousse hold shape. Without gelatin you can still make a whipped orange cream (fold juice and sugar into stabilized whipped cream or use whipped cream stabilized with a small amount of cornstarch or cream of tartar). The texture will be softer and less sliceable.
Q: What if my mousse becomes watery?
A: Watery mousse can happen if citrus juice is too watery or gelatin wasn’t fully dissolved. Make sure to bloom and fully dissolve the gelatin in warm liquid, and drain any excess juice from fruit before mixing. If separation occurs after chilling, a gentle whisk or short rewhip can help.
Q: Can I use store-bought whipped topping instead of whipping cream?
A: You can, but fresh whipped cream gives the best texture and flavor. Store-bought toppings may be sweeter and less creamy, and they can contain stabilizers that change the final texture.
Q: How far ahead can I make this mousse?
A: Make it up to 2 days ahead for best texture. Keep it chilled and covered. The flavor is stable, but the airy texture is freshest within the first 48 hours.
Q: Can I use gelatin sheets instead of powdered gelatin?
A: Yes. For one envelope (about 2 1/4 teaspoons) powdered gelatin, use one sheet of gelatin (typically about 2 grams). Soak the sheet in cold water to soften, squeeze out excess water, then dissolve in warm liquid as instructed.
Q: How can I make this lower in calories?
A: Use half heavy cream and half plain Greek yogurt, or use an unsweetened whipped topping alternative. Reduce powdered sugar slightly and rely on sweeter orange juice or a low-calorie sweetener equivalent.
Conclusion
This Orange Creamsicle Mousse is a simple, bright dessert that captures the sweet vanilla-and-orange flavor of a classic creamsicle in a light, whipped form. It’s quick to make, impressive to serve, and easy to customize. For another take or inspiration on this flavor, see Orange Creamsicle Mousse – i am baker (https://iambaker.net/orange-creamsicle-mousse/). Give it a try — it’s a cheerful, refreshing dessert that’s hard not to smile at.
Print
Orange Creamsicle Mousse
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and airy no-bake dessert bursting with citrus flavors, reminiscent of the classic creamsicle treat.
Ingredients
- 1 cup heavy cream
- 1/2 cup orange juice
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 envelope unflavored gelatin
- 1/4 cup cold water
Instructions
- In a small bowl, sprinkle the unflavored gelatin over 1/4 cup cold water and let it sit for 5 minutes to soften.
- In a medium bowl, whip 1 cup heavy cream with an electric mixer until soft peaks form.
- In a separate bowl, stir together 1/2 cup orange juice, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon orange zest until the sugar mostly dissolves.
- Gently heat the gelatin mixture just until it dissolves, then stir it into the orange mixture until evenly combined.
- Fold the orange-gelatin mixture into the whipped cream gently but thoroughly.
- Spoon the mousse into serving dishes, cover, and refrigerate for at least 2 hours to set.
Notes
Serve topped with extra orange zest or cookie crumbs for texture. Store covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 20mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 60mg
