These Frozen Orange Creamsicle Cups are a perfect cold treat for a hot summer day and a refreshing surprise for your guests.  They take no time to make but do require a few hours of freeze time, so make them the day before, and brown the meringue right before serving.     

Even if you’re not a fan of meringue, you’ll love these Frozen Orange Creamsicle Cups.  When you take a bite of the frozen orange sherbert-vanilla center mixed with the fluffy meringue, it’s amazing!  My meringue-hating friends loved these frozen treats.  They had no idea of what waited inside of these yummy treats until they dug in with a spoon.  I fooled them with the meringue.  They thought for sure there was cake hiding inside.  These are a perfect treat to surprise your guests with on a hot summer day!

These creamsicle cups are SO easy to make, but they do need to be made a day before you plan to serve them.   Make sure you use softened vanilla ice cream so you can add in some pure vanilla extract for extra flavor.


  • 8 large oranges
  • 2 cups orange sherbert
  • 1 cup vanilla ice cream
  • 1 teaspoon pure vanilla extract, divided
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 2/3 cup granulated sugar


  1. Hollow out oranges.
  2. Fill the bottom of each orange with orange sherbert.
  3. Fill the remaining orange centers with the vanilla ice cream, that’s blended with vanilla extract.
  4. Cover with plastic wrap and freeze until firm, about 3 hours.
  5. Whip the meringue and add to the tops of the cups.  Place the cups back in the freezer until the meringue is frozen, at least 2 hours or overnight.
  6. Brown the meringue with a torch or under a broiler and serve immediately!

Don’t be scared of making meringue.  It takes just minutes to make.  The secret to perfect meringue is using room-temperature egg whites with a tiny bit of cream of tartar.  You want to beat the egg whites until they are stiff and shiny.  If you lift some meringue with your spatula, it will stay put and not move.

These also taste great if you let them get melty and suck through a straw!

Check out more cold & yummy frozen treats…

No Churn Cookies & Cream Ice Cream

No Churn Strawberry Ice Cream

Country Peach Ice Cream

Maple Cinnamon Crunch Ice Cream

If you make this recipe please rate it and leave a comment below on how you liked it. I love getting your feedback. 🙂

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Frozen Orange Creamsicle Cups

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  • Author: Cindy Gibbs
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Category: Frozen Desserts
  • Method: Freeze
  • Cuisine: American


These Frozen Orange Creamsicle Cups are so refreshing and they’re so easy to make.  Make them the day before and all you have to do is brown the meringue right before serving.  


Units Scale


  • 6 large oranges, tops removed and insides hollowed out
  • 2 cups orange sherbert, slightly softened
  • 1 cup vanilla ice cream, softened
  • 1/2 teaspoon pure vanilla extract


  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 2/3 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract



  1. Spoon the orange sherbet into the bottoms of the orange cups, dividing equally.
  2. Sprinkle the vanilla over the vanilla ice cream and mix it in with a large spoon.  Spoon the vanilla ice cream into the orange cups, dividing equally.
  3. Wrap each cup with plastic wrap and freeze until firm, at least 4 hours or overnight.
  4. When frozen, make the meringue.


  1. Add the egg whites and cream of tartar to the bowl of a stand mixer, or use a hand mixer.  Beat the egg whites on medium-high speed until they are foamy, about 1 minute.  Gradually beat in the sugar, then beat on high speed until the egg whites form stiff shiny peaks.  This takes about 2 minutes with my stand mixer.  It will take longer if you’re using a hand mixer.  Add the vanilla during the last minute or so.
  2. Remove the creamsicles from the freezer.  Attach a large round tip to a piping bag and fill the bag 2/3 full with the meringue.  Pipe the meringue in a swirling motion, moving upward as you go on the tops of the creamsicles, making sure you cover the edges.  Alternately, you can use a large spoon and spoon the meringue on top, then swirl it around and upward with the spoon.  Again, try to cover the edges of the orange with the meringue.  Place the creamsicles back in the freezer and freeze for 1 hour.  Gently cover them with plastic wrap and freeze for at least 3 hours or overnight.
  3. When ready to serve, remove the creamsicles from the freezer.  Brown the meringue with a kitchen torch or place them under a 500-degree oven broiler until browned on top.  Watch closely!  This only takes about 2 minutes at most.
  4. Serve immediately!



  • Although, the idea of making these in lemon or lime sounds appealing, keep in mind that lemons and limes are smaller and wouldn’t hold much filling.