If you’re searching for the ultimate summertime dessert, look no further than this Orange Creamsicle Ice Cream Cake. Imagine layers of creamy vanilla ice cream and tangy orange sherbet, all resting on a crunchy crust and topped off with billowy whipped topping—each bite delivers nostalgic creamsicle flavor with a frosty, luscious twist. It’s a no-bake showstopper that’s just as perfect for potlucks and birthdays as it is for lazy backyard afternoons, and it never fails to put a smile on every guest’s face!

Orange Creamsicle Ice Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this Orange Creamsicle Ice Cream Cake is blissfully short and accessible, but every component packs a punch, contributing color, taste, and plenty of creamy texture. Each part brings you closer to those iconic melting creamsicle flavors we all love.

Orange-flavored gelatin: This is the secret behind the vibrant citrusy layer and that classic creamsicle tang.
Boiling water: Helps the gelatin dissolve fully, ensuring a smooth, bouncy finish to the orange layer.
Cold water: Brings the gelatin mixture down to the right temperature and helps with setting.
Orange sherbet (slightly softened): Delivers a bright, tart flavor and dreamy color—soften just enough to spread smoothly.
Vanilla ice cream (slightly softened): For creamy contrast and those comforting, nostalgic notes.
Whipped topping (thawed): Adds a cloudlike finish on top and makes for beautiful presentation.
Vanilla wafer cookies or graham cracker crumbs: Crushed to create a crunchy, buttery base—either option works beautifully.
Butter (melted): Holds the crust together and infuses it with irresistible richness.
Orange zest (optional, for garnish): A sprinkle adds zingy aroma and pretty color right before serving.

How to Make Orange Creamsicle Ice Cream Cake

Step 1: Make the Crust

Start by combining your crushed vanilla wafer cookies (or graham cracker crumbs) with melted butter in a mixing bowl. Mix until the crumbs are evenly moist—think of wet sand at the beach. Press this mixture firmly into the bottom of a springform pan or deep dish to create a solid, even layer. This crust will give your Orange Creamsicle Ice Cream Cake a satisfying, crunchy foundation to contrast with all that creamy coldness on top.

Step 2: Prepare the Orange Gelatin

In a large bowl, dissolve the orange-flavored gelatin in the boiling water, stirring thoroughly so the powder completely dissolves. Once smooth, add the cold water. Let this mixture chill in the fridge just until it’s thickened but not fully set—aim for a thick, pourable consistency so it’s easy to layer later.

Step 3: Add the Sherbet Layer

Spoon the slightly softened orange sherbet onto the chilled crust. Use an offset spatula or the back of a spoon to create an even, smooth layer. Pop the whole thing in the freezer and let the sherbet firm up—the colder this layer is, the neater the next steps will be, and the layers will look so vibrant once sliced.

Step 4: Pour the Gelatin Layer

Once the sherbet layer is set, gently pour the thickened gelatin over the top. The trick is to pour slowly and evenly, letting it spread with minimal disturbance to the sherbet. Return to the fridge to chill until the gelatin layer is nearly set—slightly jiggly is perfect, as this will hold the next layer without running or mixing colors.

Step 5: Top with Vanilla Ice Cream

Once the gelatin is just set, add a generous layer of softened vanilla ice cream. The key is to spread it gently over the gelatin to keep the colors and lines clean. Smooth the surface, then top with the thawed whipped topping for that classic, fluffy finish.

Step 6: Freeze Until Firm

Cover the cake and freeze for at least 4 to 6 hours, or preferably overnight if you can wait. This allows all the layers to fully solidify and makes slicing easier. Before serving, garnish your Orange Creamsicle Ice Cream Cake with fresh orange zest for a punch of citrus aroma and cheerful color.

How to Serve Orange Creamsicle Ice Cream Cake

Garnishes

This cake looks gorgeous with a sprinkle of freshly grated orange zest, a few thin slices of orange, or even edible flowers for a playful, summery vibe. Consider a gentle dusting of extra crushed vanilla wafers on top for some crunchy sparkle. Garnishing really helps showcase the sunny, layered look of the Orange Creamsicle Ice Cream Cake.

Side Dishes

You don’t need much alongside this creamy, dreamy cake, but fresh berries (like strawberries or raspberries) make a beautifully tart companion. Iced coffee, lemonade, or sparkling water with an orange twist also pair perfectly—think cool, refreshing simplicity to balance every bite.

Creative Ways to Present

Try building your Orange Creamsicle Ice Cream Cake in clear glass cups or jars for individual servings—guests will love seeing each vibrant layer! For potlucks or kids’ parties, slice and serve on chilled plates or even with fun orange-striped straws stuck into each wedge. A clear trifle bowl turns this cake into a dazzling centerpiece with all those colorful stripes on full display.

Make Ahead and Storage

Storing Leftovers

If you have any remaining Orange Creamsicle Ice Cream Cake, keep it wrapped tightly in plastic or sealed in an airtight container in the freezer. Leftovers will stay fresh and delicious for about a week, letting you enjoy slices whenever your cravings hit!

Freezing

This is a freezer-friendly marvel! Assemble your cake completely and stash it, well-covered, in the freezer for up to seven days. To avoid freezer burn, press plastic wrap directly onto the cake’s surface if storing for more than a day or two, then wrap with foil or place in a sealed container.

Reheating

There’s no need to reheat this dessert, of course—just let it sit at room temperature for five to ten minutes before slicing. If the layers are extra solid, dip your knife in hot water between cuts for neat, clean slices. Serve while still fabulously frosty!

FAQs

Can I use a different flavor of sherbet in this cake?

Absolutely! Lemon or even strawberry sherbet make delightful variations. Each new flavor brings its own fruity twist, but you’ll still keep the spirit of the creamy, refreshing Orange Creamsicle Ice Cream Cake alive.

What’s the best way to cut clean slices?

For neat slices, run a sharp knife under hot water, wipe dry, then cut straight through the frozen layers. Clean and reheat the knife between slices for the most beautiful presentation!

Can this be made in advance?

Yes, you can assemble the Orange Creamsicle Ice Cream Cake up to a day or even two ahead of time. Just cover tightly and freeze until ready to serve—it’s the perfect make-ahead treat for entertaining or a stress-free dessert.

Will homemade whipped cream work instead of whipped topping?

Homemade whipped cream is a lovely, fresh swap. Just remember to whip your cream to stiff peaks, and serve soon after assembling, since it can lose volume over time in the freezer compared to stabilized whipped topping.

Can I prepare this without a springform pan?

If you don’t have a springform pan, use any 9×13-inch baking dish or a deep glass trifle bowl. Just be aware slices may come out with slightly softer edges, but they’ll taste just as heavenly!

Final Thoughts

I can’t recommend this Orange Creamsicle Ice Cream Cake enough—it’s everything you want in a nostalgic summertime dessert: bright, creamy, tangy, and fun to share. Give it a try, let your creativity shine with layers and toppings, and watch everyone fall in love with those sunny, creamsicle flavors!

Orange Creamsicle Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 7 reviews

Author: admin
Total Time: 6 hours (including freeze time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the nostalgic flavors of a classic Orange Creamsicle with this delightful ice cream cake. Layers of orange sherbet, vanilla ice cream, and whipped topping come together in a frozen treat that’s perfect for hot summer days.

Ingredients

Scale

For the Gelatin Layer:

1 box orange-flavored gelatin
1½ cups boiling water
1½ cups cold water

For the Cake Layers:

1 quart orange sherbet, slightly softened
1 quart vanilla ice cream, slightly softened
1 (8‑oz) tub whipped topping, thawed
1 (11‑oz) package vanilla wafer cookies or graham cracker crumbs for the crust
4 tablespoons butter, melted
Optional: orange zest for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Gelatin Layer: Dissolve orange gelatin in boiling water, then stir in cold water. Chill until slightly thickened but not set.
Prepare the Cake Layers: In a springform pan or deep dish, combine crushed vanilla wafers or graham cracker crumbs with melted butter to form a crust; press evenly into the bottom. Spread softened orange sherbet over the crust and freeze until firm.
Pour the thickened gelatin over the sherbet layer and chill until almost set.
Spread softened vanilla ice cream evenly over the gelatin layer.
Top with whipped topping and freeze until completely firm, at least 4–6 hours or overnight.
Garnish with orange zest before serving if desired. Slice and serve frozen.