Get ready to fall in love with the bright, nostalgic flavor of Orange Creamsicle Ice Cream Cake—an irresistible no-bake treat that perfectly captures the spirit of summer. Imagine layers of creamy vanilla ice cream and tangy orange sherbet, nestled atop a buttery golden cookie crust and enveloped in clouds of fluffy whipped cream. Every slice brings together the classic combo of citrusy zing and mellow vanilla, just like those beloved popsicles from your childhood, but in show-stopping cake form. This recipe is easy enough to whip up for a backyard barbecue, yet impressive enough to be the star of any celebration!
Ingredients You’ll Need
Ingredients You’ll Need
You only need a handful of straightforward ingredients for this Orange Creamsicle Ice Cream Cake, but each one packs a punch in terms of taste, texture, and that signature sunshiny color. Every element—from the cookies to the sherbet, right down to the optional zest—plays a role in transforming a few basic components into a celebration-worthy dessert.
- Golden sandwich cookies (like Golden Oreos): Their buttery vanilla flavor is the perfect base for the cake and brings a delightful crunch.
- Melted butter: Keeps the cookie crust cohesive and adds a rich finish to every bite.
- Orange sherbet: Supplies a bold pop of citrus flavor and that vibrant creamsicle hue.
- Vanilla ice cream: Balances the tart orange with sweet, creamy vanilla and makes every bite melt-in-your-mouth smooth.
- Heavy whipping cream: Whips up fluffy and light, turning into a lovely frosting that elevates the whole cake.
- Powdered sugar: Sweetens the homemade whipped cream just right.
- Vanilla extract: Infuses a fragrant warmth throughout the whipped topping layer.
- Orange zest (optional): Gives a sprinkle of fresh citrus aroma and color—perfect for finishing touches!
How to Make Orange Creamsicle Ice Cream Cake
Step 1: Prep Your Pan
Line a 9-inch springform pan with parchment paper or plastic wrap. This little step is essential if you want to glide your finished masterpiece out of the pan with zero drama. Trust me—future you will be grateful when it’s time to serve!
Step 2: Make the Cookie Crust
In a medium bowl, stir together your crushed golden sandwich cookies and melted butter until every crumb is coated and golden. Firmly press this mixture into the bottom of your prepared pan, making sure it’s compact and even—this forms the delicious, sturdy foundation. Pop it in the freezer for 15 minutes to set.
Step 3: Layer on the Orange Sherbet
Grab your slightly softened orange sherbet (letting it sit at room temperature for about 10–15 minutes is perfect) and spread a thick, even layer over the chilled crust. Work quickly to keep things smooth and vibrant. Freeze again for 30 minutes, or until the sherbet is nice and firm.
Step 4: Add the Vanilla Ice Cream
Next, take your softened vanilla ice cream and spoon it over the sherbet layer. Smooth it out gently with an offset spatula or the back of a spoon. At this point, the cake should already be looking like an orange-and-vanilla dream! Place the pan back in the freezer for at least 4 hours, or until it’s completely solid—overnight is great, too, if you like to prep ahead.
Step 5: Make Whipped Cream and Unmold
When you’re just about ready to serve, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Next, carefully remove your frozen cake from the pan and peel away the liner. Set the cake on a pretty serving plate—it’s almost showtime!
Step 6: Frost and Garnish
Generously frost the top and sides of your Orange Creamsicle Ice Cream Cake with the whipped cream, swirling it into soft peaks. Sprinkle orange zest over the top if you want an extra hit of color and fragrance. Slice and serve right away, or stash it back in the freezer until party time.
How to Serve Orange Creamsicle Ice Cream Cake
Garnishes
To really make your Orange Creamsicle Ice Cream Cake pop, add a handful of playful touches: a sprinkle of fresh orange zest for brightness, or tuck a few thin orange slices around the edge for a citrusy crown. Little sprigs of mint, candied orange peel, or even colorful sprinkles can also turn this cake into a vibrant celebration on a plate!
Side Dishes
While this ice cream cake happily steals the spotlight, it pairs beautifully with simple sides like fresh summer berries, delicate almond cookies, or a bowl of juicy sliced peaches. A big pitcher of homemade lemonade or sparkling citrus punch really completes the sunny, refreshing vibe of the whole dessert spread.
Creative Ways to Present
Get festive with your Orange Creamsicle Ice Cream Cake by cutting it into fun shapes using cookie cutters—stars, hearts, or even popsicle bars for a whimsical twist! Serve slices in vintage sundae bowls, or layer cubes of the cake parfait-style in mason jars for an adorable, portable treat at parties and picnics.
Make Ahead and Storage
Storing Leftovers
If you wind up with leftovers (lucky you!), wrap the remaining Orange Creamsicle Ice Cream Cake tightly in plastic wrap or place in an airtight container. It keeps well in the freezer for about a week—just keep it sealed to avoid freezer burn or picking up stray flavors.
Freezing
This cake was made for the freezer! Store it with a layer of parchment or wax paper between the cake and the lid to prevent sticking. For best flavor and texture, enjoy within seven days—though chances are good it’ll get gobbled up long before then!
Reheating
No reheating required for this dreamy dessert—just let your Orange Creamsicle Ice Cream Cake sit at room temperature for 5 to 10 minutes before slicing. This makes it easier to cut while keeping those neat, colorful layers perfectly intact.
FAQs
Do I have to use a springform pan?
A springform pan makes it super easy to unmold the cake without any mess, but you can use a deep cake pan lined with plastic wrap or parchment for easy lifting if that’s what you have on hand. Just be gentle when removing!
Can I switch up the flavors?
Absolutely! Try swapping out the orange sherbet for raspberry or lime, and use chocolate or lemon sandwich cookies for a different spin. The Orange Creamsicle Ice Cream Cake is super adaptable to your favorite flavor combos.
Is there a shortcut for the whipped cream topping?
If you’re pressed for time, store-bought whipped topping works beautifully instead of homemade whipped cream. Just thaw it first so it spreads easily over the cake layers.
How do I get clean slices?
For picture-perfect cake slices, dip your knife in hot water and wipe dry before every cut. This melts through the creamy layers and helps keep the colors crisp and separate.
Can I make this cake dairy-free?
Sure! Use dairy-free ice cream and sorbet, a vegan butter alternative for the crust, and a plant-based whipped topping. With these swaps, your Orange Creamsicle Ice Cream Cake will still be luscious and full of flavor for everyone to enjoy.
Final Thoughts
If you’re looking for a bright, nostalgic dessert that captures a little sunshine in every slice, this Orange Creamsicle Ice Cream Cake is the one to try. It’s a surefire way to win smiles and bring a sense of fun to any gathering. Give it a go and let the creamy, citrusy magic become a favorite at your table, too!
Print
Orange Creamsicle Ice Cream Cake Recipe
- Total Time: 4 hours 30 minutes (includes freezing time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of a classic orange creamsicle in the form of a delightful ice cream cake. This no-bake dessert features layers of golden sandwich cookie crust, orange sherbet, vanilla ice cream, and a fluffy whipped cream topping.
Ingredients
For the Crust:
- 18 golden sandwich cookies (like Golden Oreos), crushed
- 3 tablespoons melted butter
For the Layers:
- 1/2 gallon orange sherbet, slightly softened
- 1/2 gallon vanilla ice cream, slightly softened
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish:
- Orange zest (optional)
Instructions
- Prepare the Crust: Line a 9-inch springform pan with parchment paper or plastic wrap. Mix crushed cookies and melted butter, press into the pan, and freeze.
- Add the Layers: Spread sherbet over the crust, then layer with vanilla ice cream. Freeze until firm.
- Whip the Cream: Beat whipping cream, sugar, and vanilla until soft peaks form.
- Assemble: Remove cake from pan, frost with whipped cream, and garnish with orange zest.
- Serve: Slice and enjoy immediately or refreeze until serving.
Notes
- Allow ice cream to soften slightly for easier spreading.
- Whipped topping can be used instead of homemade whipped cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
