Description
A refreshing and vibrant Zesty Orange Creamsicle Ice Cream Cake combining layers of orange sherbet and creamy vanilla ice cream on a crunchy vanilla wafer crust, topped with whipped cream and garnished with orange zest. Perfect for summer or any frozen dessert craving.
Ingredients
Scale
Crust
- 2 cups crushed vanilla wafers or graham crackers
- 1/3 cup melted butter
- 1/4 teaspoon salt
Ice Cream Layers
- 2 pints orange sherbet
- 2 pints vanilla ice cream
- 1 tablespoon orange zest
- 1/2 teaspoon pure vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon orange extract (optional)
Garnish
- Orange slices or zest for garnish
Instructions
- Prepare the crust: In a medium bowl, combine crushed vanilla wafers, melted butter, and salt until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the crust in the freezer for 15 minutes to set.
- Soften the ice creams: Allow both the orange sherbet and vanilla ice cream to soften at room temperature for about 10 minutes to make spreading easier.
- Layer orange sherbet: In a large bowl, blend the softened orange sherbet with half of the orange zest until smooth. Spread this mixture evenly over the chilled crust. Freeze for 30 minutes or until the sherbet layer is firm.
- Layer vanilla ice cream: Mix the softened vanilla ice cream with the remaining orange zest and vanilla extract until combined. Spread this evenly over the set sherbet layer. Freeze the cake for at least 4 hours or until completely firm.
- Prepare whipped cream topping: Whip the heavy cream with powdered sugar and orange extract (if using) on high speed until stiff peaks form. Spread or pipe the whipped cream over the top of the fully frozen cake.
- Garnish and serve: Decorate the top with orange slices or extra zest. Before serving, run a warm knife around the edge of the springform pan to loosen the cake and carefully remove the sides. Slice and enjoy immediately.
Notes
- You can swap the vanilla wafers with golden Oreos or shortbread cookies for a different crust flavor.
- For a dairy-free version, use plant-based orange sherbet and non-dairy vanilla ice cream alternatives.
- Ensure the ice cream and sherbet soften sufficiently to spread easily but are not melted.
- Make the cake a day ahead to save time; it keeps well when frozen.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
