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Basil Creamsicle – A Guest Post from “Food Loves Writing”

by FaithM on May 14, 2013

Basil Creamsicle via DeliciouslyOrganic.net #paleo

Shanna kindly offered to guest post this week while our family is moving. I’ve admired Shanna’s blog, Food Loves Writing, for many years. Her writing is heartfelt and her recipes are simple and nutritious. Make sure and check out her blog, I think you’ll love it as much as I do!

As adults, this summer vacation period we’re about to enter may not carry the exact same magic that it did in elementary school, but, still, there’s no denying that this hot and sunny season is pretty sweet. Summer means longer days, more light, beautiful flowers, bountiful produce—and that’s especially true if you’re moving from California to Florida, like our girl Carrie here! I’m so honored to be posting on her site today while she’s in the midst of transitioning from one end of the country to the other. Like you guys, I love Deliciously Organic. This site is the first one I recommend to friends who are going gluten or grain-free or who are looking for trustworthy, real-food-focused recipes of any kind. I have such high respect for Carrie’s choices of ingredients, and everything I’ve ever made from this site has turned out well. Carrie, thank you so much for letting me share in your space!

Basil Creamsicles #paleo

So here we are, mid-May, and signs of summer are everywhere. In Nashville, where my husband, Tim, and I live, the bright red tulips popped up in our front yard weeks ago. We hear the sound of lawnmowers almost every day. Neighborhood farmers’ markets are back in motion, and our CSA deliveries start at the end of the month. But to us, nothing screams summer quite as loudly as that wonderfully fragrant herb basil—except, that is, basil in creamsicle form.

Tim and I first tried these creamsicles last summer, back when we were just putting the wheels in motion for upcoming ebook. Designed to tell the story of how our blog started and how it brought us together, “Written Together: A Story of Beginnings, in the Kitchen and Beyond”  is a short Kindle book (also available in a printed version) you can read in maybe an hour or two. It begins where the blog did, with me as a copywriter working in the Chicago suburbs, looking for a way to pursue writing and cooking and creative work. Then, over the course of less than 100 pages, it continues the narrative of how a stranger in Nashville emailed me about a book he thought I’d like—and how that stranger became the love of my life.

Basil Creamsicles via DeliciouslyOrganic.net #paleo

From the first day we met, Tim and I knew we shared a love of food. He’d grown up in a home with salads at every dinner and social gatherings centered on food; I’d grown up in a family where few things were more important than what was for dinner next. His Italian grandma gave him a love for green beans covered with sauce; my Italian grandma taught me to bake cookies when I was old enough to pop chocolate chips. And while we don’t agree on everything, tastes-wise, we’ve always agreed on this: when it comes to cooking, the more basil the better.

Basil Creamsicles via DeliciouslyOrganic.net #paleo

While basil is traditionally paired with tomatoes, in this recipe, it’s blended with yogurt, honey and orange juice to create some of the sweetest, most summery creamsicles you’ve ever had. Every time I have one, I think of my mom’s summer garden and eating al fresco and Neapolitan-style pizzas topped with mozzarella and sauce. But mostly, I think of summer–this sweet, sweet time of year when evenings are as made for popsicles as, I like to think, Tim was made for me and I, for him.

Basil Creamsicle

Basil Creamsicle

Makes just over 10 three-ounce popsicles, like in this mold. This recipe is doubled from the version published in our ebook, “Written Together: A Story of Beginnings, in the Kitchen and Beyond”. For more information on the book, including a video trailer my brother made, go to FoodLovesWriting.com/ebook.


    For the Popsicles:

  • 2 cups fresh-squeezed orange juice

  • 1 cup plain organic yogurt (you can use whole milk, coconut, almond, etc.)

  • ½ cup raw honey

  • 10 big leaves of fresh basil, torn


Combine all ingredients in a high-powered blender, and blend until smooth. Pour into popsicle molds, put on cover and stick in freezer for about 20 minutes. After the mold has had a little time to set, insert popsicle sticks, being careful not to shove them all the way down (this will make them easier to enjoy when done). Freeze until firm.

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{ 10 comments… read them below or add one }

Holly @ EatGreatBEGreat May 14, 2013 at 5:19 pm

These creamsicles sound delicious and so refreshing!


Anastasia @ eco-babyz May 14, 2013 at 7:53 pm

That sounds absolutely delicious! I would probably keep the ingredients secret from my husband until he tastes it, he is the kind that cringes at any odd combinations. I have the exact same ice pop mold :)


Brittany May 14, 2013 at 8:39 pm

Fresh basil breath! Ahhh …refreshing


Sara Kazemi May 15, 2013 at 12:25 am

Yes please!


Kathryn May 15, 2013 at 2:24 am

Love the bright and fresh flavours of these – such a welcome blast of summer on a grey day.


brandi May 15, 2013 at 7:29 am

i love this. and I love Shanna and Tim!


Shaun @ Handles on Life May 15, 2013 at 7:30 pm

This is a great post. I love the creativity of the of using herbs in a creamsicle, my kids will love it. I will be trying this for sure. Do you think there are any other herbs or flavours to replace the basil with just to have variety or other colour themes? Thanks


Nicholas May 23, 2013 at 8:55 pm

Really cool recipe. I love that you can use coconut milk instead of dairy.


Helen - myliladventures June 3, 2013 at 10:51 am

These sound refreshingly divine! Can’t wait to try my hand at these :)


abbie horsman October 10, 2013 at 2:44 am

Hi There can anyone tell me where this mold is from please? I am from the Uk and looking to buy one the same! I dont mind paying for shipping :)

Many Thanks!


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