Orange Creamsicle Ice Cream Cake Recipes

ORANGE CREAMSICLE ICE CREAM CAKE

Orange Creamsicle Ice Cream Cake image

Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It's also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.

Provided by Ali Slagle

Categories easy, cakes, ice creams and sorbets, dessert

Time 2h20m

Yield Makes one 8-inch-round cake (8 to 10 servings)

Number Of Ingredients 3

Ingredients

1 quart (2 pints) orange sherbet or sorbet
1 quart (2 pints) vanilla ice cream
20 vanilla wafers (about 2 1/2 ounces/70 grams), plus more as needed

Steps:

Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.

CREAMSICLE® ICE CREAM CAKE

Creamsicle® Ice Cream Cake image

Two layers of orange-flavored cake sandwich a layer of vanilla ice cream in this simple recipe, then it's finished off with some whipped topping for a bit of extra flair. And it tastes like the real deal.

Provided by Mackenzie Schieck

Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes

Time 5h30m

Yield 12

Number Of Ingredients 7

Ingredients

1 serving cooking spray
1 (18.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
1 cup water
3 large eggs
⅓ cup vegetable oil
1 (1.5 quart) container vanilla ice cream
1 (12 ounce) container frozen whipped topping, thawed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes.
Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes.
Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It's okay if the edges aren't smooth or even.
Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours.
Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 52.8 g, Cholesterol 71.6 mg, Fat 25.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 348.9 mg, Sugar 36.7 g

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