Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

This riff on a summertime classic combines bright citrus with rich dairy and vanilla in a simple-to-make popsicle. Fresh orange juice and zest provide a burst of floral sunny refreshment, with the fruit’s sweetness amplified by sugar and a little maple syrup. For creaminess, I settled on a mixture of heavy cream and half-and-half in a two-to-one ratio, which gives these pops a silky rich texture but just enough lightness that they don’t verge into pudding pop territory.Rather than trying to emulate the layered vanilla ice cream and orange sherbet glaze of the original, I keep things simple by whisking all the ingredients together for the popsicle base, chill it thoroughly, and then cast and freeze the base in molds. This is a recipe that you can make with the kids on days you don’t feel like chasing down the ice cream truck.

Orange Creamsicles