This homemade orange soda ice cream is so easy to make, and doesn’t even require an ice cream maker!

This orange creamsicle ice cream is rich and creamy, like what you’d get at a soda shop!

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Did you grow up eating orange sherbet push-pops? They were one of my favorites as a kid!

Then of course there were orange creamsicle floats–similar to root beer floats, but with orange soda and vanilla ice cream.

Those treats from my childhood were the reason I decided to try to make some homemade orange creamsicle ice cream!

I love making various no-churn ice creams, such as cookies and cream ice cream, cake batter ice cream, Biscoff ice cream, and chocolate peanut butter ice cream.

So I used the base of those recipes to create this delicious frozen treat!

Have a Ninja Creami machine? Try our Ninja Creami orange soda ice cream recipe!

Homemade Orange Soda Ice Cream without an Ice Cream Machine

When making no-churn ice cream, I like to use fluffy whipped cream to create the perfect creamy texture, and the sweetness is provided by sweetened condensed milk!

Because this recipe uses orange soda, which is high in water content, it is a tad more “icy” in nature than most of my no-churn recipes. I definitely recommend you stick with heavy cream here, because the fat content helps to keep the ice cream from crystallizing too much.

More Delicious Frozen Treats:

• Homemade Strawberry Popsicles
• Refreshing Pineapple Sorbet
• Pistachio Ice Cream

How to Make the Orange Creamsicle Ice Cream

It’s really easy to make this simple 3-ingredient recipe!

Ingredients You’ll Need:

• Heavy Whipping Cream
• Sweetened Condensed Milk
• Orange Soda

How to Make It:

(Full printable recipe is available below)

Whip the cream. First, using an electric mixer, you’ll whip up the cream until stiff peaks form.

Create the sweet base. In a bowl or large measuring cup, whisk together the orange soda and sweetened condensed milk.

Fold together. Last, you’ll mix the sweet base into the whipped cream until mostly incorporated. There may be a few faint streaks of orange and white, but it should be almost entirely incorporated.

Freeze. Pour into a freezer-safe container (I absolutely LOVE this insulated ice cream storage container–it’s the perfect size and shape for scooping and it’s ideal for bringing your ice cream to a summer BBQ or potluck).

Freeze until firm, at least 6-8 hours. Then, scoop (this is my favorite ice cream scoop) and serve! Just look at that creamsicle goodness!

Notes and Adaptations:

• You may need to let the container rest at room temperature for a few minutes to make it easier to scoop.