Orange Creamsicle Ice Cream Cake Recipe

Introduction

This Orange Creamsicle Ice Cream Cake blends the nostalgic flavors of vanilla and orange sherbet for a refreshing and creamy dessert. It’s easy to assemble and perfect for warm-weather gatherings or any time you want a cool, tangy treat.

Ingredients

• 2 cups vanilla ice cream, softened
• 2 cups orange sherbet, softened
• 1.5 cups graham cracker crumbs, finely crushed
• 0.5 cup butter, melted
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks

Instructions

1. Step 1: In a bowl, combine graham cracker crumbs, melted butter, sugar, and vanilla extract. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
2. Step 2: Spread the softened vanilla ice cream over the crust layer and smooth the surface with a spatula.
3. Step 3: Freeze the pan for 1–2 hours or until the vanilla ice cream layer is firm.
4. Step 4: Spread the softened orange sherbet evenly over the firm vanilla ice cream layer and smooth the top.
5. Step 5: Freeze again for 2–3 hours or until the entire cake is completely firm.
6. Step 6: Before serving, carefully remove the cake from the springform pan and garnish with the whipped cream.

Tips & Variations

• Make sure each ice cream layer is fully frozen before adding the next to maintain clean, distinct layers.
• For extra crunch, sprinkle crushed nuts or additional graham crackers between layers.
• Use a spatula dipped in warm water to smooth the ice cream layers without melting them.

Storage

Store the ice cream cake in an airtight container or cover tightly with plastic wrap and keep it in the freezer for up to one week. To serve, let it sit at room temperature for about 10 minutes to soften slightly, then slice and enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with crushed cookies, such as vanilla wafers or digestive biscuits, mixed with melted butter for a different flavor.

How long should the cake be frozen before serving?

The cake should be frozen until fully firm, usually about 3–5 hours total. For best results, freeze overnight to ensure firm layers and easy slicing.

Orange Creamsicle Ice Cream Cake Recipe

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★★★★★

4.5 from 135 reviews

A delightful Orange Creamsicle Ice Cream Cake combining creamy vanilla ice cream and tangy orange sherbet on a buttery graham cracker crust, topped with whipped cream for a refreshing, no-bake dessert perfect for summer.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 3.5 to 5.5 hours (including freezing time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups vanilla ice cream, softened
• 2 cups orange sherbet, softened
• 1.5 cups graham cracker crumbs, finely crushed
• 0.5 cup butter, melted
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks

Instructions

1. Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix well until the crumbs are evenly coated with butter and the mixture holds together when pressed.
2. Form the crust layer: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, creating an even layer for the base of the cake.
3. Add vanilla ice cream layer: Spread the softened vanilla ice cream evenly over the graham cracker crust, smoothing the surface with a spatula to create a flat layer.
4. Freeze first layer: Place the pan in the freezer and freeze for 1-2 hours or until the vanilla ice cream layer is firm to the touch.
5. Add orange sherbet layer: Spread the softened orange sherbet evenly over the firm vanilla ice cream layer, smoothing it carefully to form the top layer of the cake.
6. Freeze cake completely: Return the cake to the freezer and continue freezing for 2-3 hours or until the entire cake is completely firm and set.
7. Garnish and serve: Before serving, carefully remove the sides of the springform pan. Garnish the top of the cake with the whipped heavy cream and serve immediately for a refreshing treat.

Notes

• Ensure each ice cream layer is completely frozen and firm before adding the next layer to prevent mixing and maintain clean layers.
• Use softened ice cream and sherbet to make spreading easier without melting.
• For easier removal, briefly run a warm knife around the edges of the pan before releasing the springform side.
• Customize by adding fresh orange zest to the whipped cream for an extra citrus flavor.
• Store leftovers covered in the freezer to maintain freshness.

Keywords: Orange Creamsicle Ice Cream Cake, Orange sherbet dessert, No-bake ice cream cake, Summer dessert, Vanilla ice cream cake, Grahams cracker crust cake