Blood Orange Creamsicle

Ingredients

• 2 ripe juicy blood oranges (or sub naval oranges)
• 1/4 cup light or full-fat coconut milk (or dairy-free milk of choice), plus more as needed to thin
• 1 scoop collagen (if vegan, sub Collagen Protect from Moon Juice or a smaller amount of vanilla protein powder, or omit)
• 1-2 Tbsp lime juice
• 1 pinch Himalayan pink salt or sea salt

Direction

1. To peel orange segments, we like to use a sharp knife to carefully remove the peel, then separate into segments with a knife or by hand. The main objective is to remove as much of the white pith as possible to maximize orange flavor and downplay bitterness. Remove any visible seeds as well.
2. Add peeled orange segments to a plate or baking sheet and freeze (at least 1 hour, preferably overnight).
3. Add frozen orange segments to a high-speed blender (or small blender) along with dairy-free milk, collagen, lime juice, and salt. Blend on high until creamy and smooth, adding more dairy-free milk as needed to blend into a creamy, pourable texture.
4. Taste and adjust flavor as needed, adding more lime juice to balance the sweetness, coconut milk for creaminess, or salt to taste. It should be plenty sweet (if not, blend in a little honey, stevia, or maple syrup to taste).
5. Enjoy immediately, or refrigerate for up to 24 hours (though best when fresh). To freeze, pour into ice cube molds and store cubes in the freezer up to 1 month.