Orange Cream Pops

In a small saucepan, whisk together the Almond Breeze vanilla almondmilk, sugar, cornstarch, melted coconut oil, and vanilla extract. (2 minutes)

Bring the mixture to a simmer over medium heat, whisking constantly to prevent scorching. (5 minutes)

Reduce the heat to low and continue to cook for 5 minutes, stirring frequently, until the mixture has thickened to a pudding-like consistency. (5 minutes)

Remove from heat and let cool completely, stirring occasionally to prevent a skin from forming. (30 minutes)

Divide the cooled mixture, placing 2/3 into a separate bowl. Stir in the thawed orange juice concentrate into this smaller portion until well combined. (2 minutes)

Gently combine the orange-infused mixture and the plain vanilla mixture, swirling lightly to create a marbled effect. Avoid over-mixing to maintain distinct flavors and visual appeal. (1 minute)

Spoon the swirled mixture into ice cream pop molds, filling each to the top. Insert a popsicle stick or handle into the center of each mold. (5 minutes)

Freeze the pops overnight, or for at least 6 hours, until solid. (360 minutes)

To remove the pops from the molds, briefly dip the molds in warm water for a few seconds. Gently pull on the stick to release the pop. (1 minute)