Pink Grapefruit Vanilla Bean Creamsicles

Pink Grapefruit Vanilla Bean Creamsicles (Vegan) | Follow Me on Pinterest

It’s summer! Every time I step outside, I am so grateful for the warm sun on my skin (and the boost in Vitamin D) and the ability to wear sandals and not snow boots. I’m gravitating away from hot bowls of oats in the morning and craving giant mixing bowls of chopped fresh fruits sprinkled with hemp seeds, coconut and a squeeze of lime instead. And if I could, well, I might eat popsicles for dinner, likely alternating with banana soft-serve and sorbet.

Pink Grapefruit Vanilla Bean Creamsicles (Vegan) | Follow Me on Pinterest

I’ve been wanting to share this recipe for a fancier, definitely better-for-you creamsicle for at least a month, but with all of the craziness of house stuff and school stuff and filming our first-ever recipe video, these popsicles just sat in the freezer, calling my name every time I walked past the kitchen. It took a lot (a lot) of self-control for me not to eat these all pre-photo session.

To be honest, creamsicles were not really on my radar growing up, because I was always more captivated by frozen lemonades or anything chocolate. What inspired these was actually a body serum I’ve mentioned in the past. I’ve been rekindling my love for organic, natural perfumes and oils and I like to rotate them depending on how I’m feeling or how I want to feel, yet I always find myself reaching for the Lina Hanson body serum. It smells like the most delicious creamsicle – not overly sweet – but more bright, citrusy meets creamy, real-deal vanilla beans. The citrus fragrance is thanks to grapefruit oil, which I find to be a lovely spin on the more traditional orange.

A few weeks ago, as I was taking what always feels like a very luxurious few minutes to moisturize post-shower (while simultaneously realizing my prized glass bottle of body serum was just about empty), I could not get the idea of a grapefruit vanilla bean creamsicle out of my head.

Pink Grapefruit Vanilla Bean Creamsicles (Vegan) | Follow Me on Pinterest

These popsicles are one of my favorite recipes to date. They have perfectly tart, freshly squeezed pink grapefruit juice layered between rich, creamy coconut milk ice cream that’s generously flecked throughout with vanilla beans. I am a sucker for those little flecks.

I used a touch of vodka to keep the popsicles from getting overly icy once completely frozen, and I’m so happy with how that worked out. Even after several weeks in the freezer, the creamsicles maintain that true popsicle texture and the coconut milk ice cream is just as creamy as when I first made them. Aaron is also a happy guy because I splurged on the good vodka, poured two tablespoons, and then gave the bottle to him. Everyone wins.

Pink Grapefruit Vanilla Bean Creamsicles (Vegan) | Follow Me on Pinterest

Pink Grapefruit Vanilla Bean Creamsicles (Vegan)
Prep time
Total time
Recipe type: Popsicles, Dessert
Serves: about 10 3 ounce popsicles
for the vanilla bean layer:
  • 13.5 ounces full-fat coconut milk
  • 3 tablespoons light agave nectar
  • 1 tablespoon unrefined coconut oil
  • 1 tablespoon vodka (optional, helps prevent ice crystals)
  • 1 teaspoon vanilla bean powder
  • ⅛ teaspoon fine sea salt
for the grapefruit layer:
  • 1¾ cups freshly squeezed pink grapefruit juice (about 2 large grapefruits)
  • 2 tablespoons light agave nectar
  • 1 tablespoon vodka (optional, helps prevent ice crystals)
  1. Add the coconut milk, agave nectar, coconut oil, vodka (if using), vanilla bean powder, and sea salt to a blender. Mix until smooth and set aside.
  2. In a small pitcher, make the grapefruit mixture by stirring together the grapefruit juice, agave nectar, and vodka (if using).
  3. Pour the coconut milk mixture into the popsicle molds, filling them about ⅓ full. Freeze until the mixture begins to set, about 45 minutes.
  4. Fill up the rest of the molds with the grapefruit juice (or leave some space for a another layer, if you prefer).
  5. Cover and insert the popsicle sticks.
  6. Freeze the popsicles for 3 hours or until completely frozen.
You can layer these however you like, with more vanilla coconut milk ice cream or more grapefruit juice - whatever you fancy. If you have any leftover liquid, feel free to pour it into an ice cube tray for mini popsicles.

Photography by Aaron Scott

Happy summer!


P.S. If you don’t yet own a set of popsicle molds, I really like these.

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    • says

      Hi Jessie! You can use a little xanthan gum in place of the vodka. I would use 1/8 teaspoon in the grapefruit mixture, and another 1/8 teaspoon in the coconut milk ice cream. Or, you can skip it entirely. The popsicles will get a bit icier over time, but they’ll still be delicious! The coconut oil in the ice cream layer also helps with this.

  1. Patricia Evans says

    Could I use stevia powder instead of the agave syrup (I am diabetic)? What would replace the volume of liquid? How much stevia?

    • says

      Yes, stevia should work! I haven’t used it in this recipe before, so you will need to add it to taste (start with a very small amount – you shouldn’t need much). I wouldn’t worry too much about replacing the volume of liquid because it’s a small amount. If you wanted, you could simply add in a bit more coconut milk and grapefruit juice. I hope you enjoy the popsicles, Patricia!


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