Make this boozy creamsicle-inspired treat to feel like an indulgent kid again

You're just four ingredients away from a grown-up version of the summer staple

By Ashlie D. Stevens

Food Editor

Published July 19, 2020 5:30PM (EDT)

Boozy Creamsicles (Ashlie Stevens)
Boozy Creamsicles (Ashlie Stevens)

You're just four ingredients away from a grown-up version of the summer staple that is the Creamsicle (or Dreamsicle, depending on where you're from). This hits all the notes of the original sweet treat. It's sugary, creamy, and citrusy, but the addition of Aperol — which contains 11% alcohol content by volume — adds just a little booze and bitterness. 

If you want to up the alcohol content even more, I've tried these popsicles with both coconut rum, which adds a slightly tropical flair to the mix, or whipped cream vodka. Both are delicious ways to add extra boozy-smoothness.

Boozy Creamsicle 

½  cup of Orange Soda 

¼  cup of Aperol

½  cup Heavy Whipping Cream

3 tablespoons sugar

Optional: ¼ cup of coconut rum or whipped cream vodka 

Add the heavy whipping cream to a large saucepan over medium. Once it begins to gently simmer, reduce the heat to low and add the sugar, stirring constantly until the sugar has dissolved. Remove the mixture from heat and pour it into a large mixing bowl. 

Once cooled, add the remaining ingredients to the mixing bowl and stir vigorously until combined. Using a funnel or a ladle — or just a large kitchen spoon— pour the mixture into your popsicle molds. Depending on the size of your molds, you should end up with 6 to 10 popsicles (I used these and ended up with 8). 

Pop them in the freezer and wait. Depending on the thickness of your popsicles, as well as the settings of your freezer, it should take between 4 and 6 hours. Once completely frozen, carefully remove them and enjoy! 

By Ashlie D. Stevens

Ashlie D. Stevens is Salon's food editor. She is also an award-winning radio producer, editor and features writer — with a special emphasis on food, culture and subculture. Her writing has appeared in and on The Atlantic, National Geographic’s “The Plate,” Eater, VICE, Slate, Salon, The Bitter Southerner and Chicago Magazine, while her audio work has appeared on NPR’s All Things Considered and Here & Now, as well as APM’s Marketplace. She is based in Chicago.

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Alcohol Aperol Creamsicle Popsicle Recipe