A Dairy-Free Ice Cream Alternative

Looking for a dairy-free ice cream alternative? Look no more. Chef Rod Knight, executive chef at West Kendall Baptist Hospital, shows us how to make this tasty and refreshing “cream sickle” made with coconut yogurt and caramelized orange juice.

(Video: The Baptist Health South Florida News Team joined Chef Rod in the kitchen. Video by George Carvalho.)

Dairy Free Orange “Cream Sickle”


  • Zest of 1 orange
  • Juice of 4 oranges
  • 3 cups of dairy free vanilla coconut yogurt
  • Bamboo skewer
  • Popsicle mold


  • Combine orange zest with yogurt mix and set aside
  • Bring a medium-sized skillet up to temperature, once the skillet is hot add the orange juice.
  • Reduce the orange and allow the natural sugars to slightly caramelize.
  • To assemble, fill the popsicle molds roughly 3/4 from the top.
  • Place in the freezer and allow the yogurt to freeze half way.
  • Remove from the freezer, using the bamboo skewer poke a hole in the yogurt, fill the cavity with the orange syrup.
  • Return to freezer for 3 hours minimum

Serve and enjoy!

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With internationally renowned centers of excellence, 12 hospitals, more than 27,000 employees, 4,000 physicians and 200 outpatient centers, urgent care facilities and physician practices spanning across Miami-Dade, Monroe, Broward and Palm Beach counties, Baptist Health is an anchor institution of the South Florida communities we serve.

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