Orange Ice Lollies with the Thermomix® come together in under two minutes: pulverise the vanilla sugar, add the orange juice, run speed 10 briefly, fill into moulds and put in the freezer. That is it.
What sets this recipe apart from others in the ice lolly range: oranges naturally provide a juice with enough sweetness and acidity on their own. You do not need a syrup as you do for woodruff ice lollies or cola ice lollies. Freshly squeezed juice or a good chilled carton juice both work reliably. The vanilla sugar adds depth so the lolly does not taste flat.
Orange Ice Lollies, Thermomix®
Ingredients 0 / 2 ✓
- 40 g vanilla sugar
- 630 g orange juice
Instructions 0 / 3
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1
Pulverise the sugar.
Add the vanilla sugar to the mixing bowl and pulverise for 10 sec / speed 10.
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2
Add the juice.
Add the orange juice and blend for 20 sec / speed 10.
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3
Freeze.
Fill the mixture into ice lolly bags or moulds, seal well and freeze.
Tip: Add a splash of Campari to your orange ice lollies.
Video
Nutrition per serving
Fresh juice or carton: what makes the difference?
We have frozen both versions side by side. Freshly squeezed juice from ripe oranges tastes more aromatic and less sweet. Carton juice from the chiller aisle gives a more consistent, slightly sweeter result. Children often prefer the carton version. If you want the more intense option, squeeze the oranges beforehand, ideally with a Thermomix® citrus press. The difference becomes clear very quickly.
With fresh juice, pulp content matters. More pulp gives a slightly cloudier lolly with more texture, less pulp gives the classic clear ice lolly. Both are perfectly fine, it comes down to personal preference.
Why the vanilla sugar needs to be pulverised
The first step in the recipe is there for a reason: ordinary vanilla sugar does not dissolve fully in cold juice. If you skip it, you end up with sugar crystals in the finished lolly. Ten seconds at speed 10 makes the sugar fine enough that it distributes evenly straight away. We also like to use homemade vanilla sugar for this, which brings a fuller, real vanilla flavour.
Moulds or bags?
Both options work well. Silicone ice lolly moulds are easy to reuse and the lolly pops out without any trouble after a brief thaw. Ice lolly bags are more practical for larger batches because you can simply fill more of them. One tip: fill the mixture straight after blending while it is still liquid. If you wait too long, the sugar can settle slightly.
The lollies keep in the freezer for about a month. Seal them well to prevent freezer burn.
The Campari tip from the recipe
The recipe notes suggest a splash of Campari. This is not just decoration: Campari brings bitterness that balances the sweetness of the orange juice. A worthwhile variation for an adults’ evening. If you prefer alcohol-free, you can use a splash of bitter lemon syrup instead. A good syrup blend also works well if you want to experiment with different flavours.
More ice lolly recipes from our collection: lemon ice lollies, watermelon ice lollies, cherry ice lollies, blue ice lollies, strawberry ice lollies.
What others do differently
On the major Thermomix® blogs, the classic orange lolly is usually made with straight carton juice and cornflour, cooked for 4 minutes at 90 °C to prevent crystallisation. We prefer freshly squeezed oranges because the vitamin C content stays significantly higher, and we skip the heating step. Instead of cane sugar or dextrose we use honey, which rounds off the acidity. Where others use lemon, we use lime for extra freshness. For the moulds, silicone sticks are our choice because the lolly releases cleanly. We freeze for 4 to 6 hours, which is plenty.
