Orange Cream Coconut Ice Cream

When I was 5-years-old, I went through a hardcore creamsicle phase.


Every trip to the ice cream man ended with me covered in orange vanilla ice cream with little rainbow sprinkles stuck to my face like freckles. So durn cute.

Fast forward 21 years, and this blog post almost didn’t happen because I kept eating the finished product. Obviously, nothing has changed. I now have a dairy-free version with minimal sugar, no artificial sweeteners, and with nutrient-rich essential oils. At almost 26, I want my ice cream, but I also want a flat belly.

And no, you don’t need to purchase an ice cream maker, because no one has time for that. This is a 2-ingredient, 5 minute-fix to bring back those citrus-y summer memories.



  1. Let the pint soften. It should not be soupy, but it can’t be rock hard either. Scoop the ice cream into a mixer (not a blender) and attach a paddle blade. Add the essential oil and any mix-ins. Mix gently at a very low speed just until incorporated.

  2. Scrape the ice cream into a glass baking pan lined with parchment or wax paper, or put it back in the pint container. Place in the freezer for an hour. After it has a chance to harden a little, its ready to eat.

  3. Mangia!


Interested in getting your own Young Living Essential Oils? You can order hereor email me at

Samantha Bossalini