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
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.
Notes
- You can substitute lemon or strawberry sherbet for a different fruity twist.
- For easier slicing, dip a knife in hot water before cutting.
- Use a clear trifle dish for a layered presentation.
- Prep Time: 25 minutes (plus chilling and freezing)
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing/No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~290
- Sugar: ~34 g
- Sodium: ~160 mg
- Fat: ~12 g
- Saturated Fat: ~7 g
- Unsaturated Fat: ~4 g
- Trans Fat: 0 g
- Carbohydrates: ~42 g
- Fiber: ~0 g
- Protein: ~3 g
- Cholesterol: ~25 mg
