Indulge in the refreshing flavors of a creamsicle with this easy-to-make creamsicle ice cream cake. It combines a creamy vanilla ice cream layer with a tangy orange sherbet layer, topped with a silky whipped cream and orange zest. This cake is perfect for hot summer days or any occasion that calls for a delectable frozen treat.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 quart vanilla ice cream, softened
- 1 quart orange sherbet, softened
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
Directions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Spread the softened vanilla ice cream evenly over the crust. Place the pan in the freezer for 30 minutes to set.
- Once the vanilla ice cream has set, spread the softened orange sherbet over the vanilla ice cream layer. Smooth the top with a spatula and return the pan to the freezer for another 30 minutes.
- In a separate mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
- Remove the cake from the freezer and spread the whipped cream over the top. Sprinkle with orange zest for additional flavor and decoration.
- Cover the pan with plastic wrap and return the cake to the freezer. Allow it to freeze for at least 3 hours or overnight.
- Before serving, remove the sides of the springform pan and transfer the cake to a serving platter. Let it sit at room temperature for 5-10 minutes to soften slightly before slicing and serving.
- Enjoy the creamy and refreshing creamsicle ice cream cake!
