Description
This Zesty Orange Creamsicle Ice Cream Cake is a delightful no-bake frozen dessert that combines tangy orange sherbet with creamy vanilla ice cream layered over a crunchy vanilla wafer crust. It’s an easy-to-make, refreshing treat perfect for summer or any occasion that calls for a bright and creamy flavor profile reminiscent of classic creamsicles.
Ingredients
Scale
Crust
- 1 ½ cups crushed vanilla wafers or graham crackers
- ¼ cup unsalted butter, melted
Ice Cream Layers
- 1 ½ quarts orange sherbet, softened
- 1 teaspoon orange zest
- 1 ½ quarts vanilla ice cream, softened
- 1 teaspoon vanilla extract
Garnish
- Whipped topping
- Orange slices or zest curls (optional)
Instructions
- Prepare the crust: In a medium bowl, combine the crushed vanilla wafers with melted butter until the mixture is well incorporated. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even crust layer. Freeze for 10 to 15 minutes to allow it to set properly.
- Make the orange layer: In a large bowl, gently stir the softened orange sherbet with the orange zest until smooth and evenly mixed. Spread this mixture evenly over the chilled crust. Return the pan to the freezer and freeze for 30 minutes to let the sherbet layer firm up.
- Prepare the vanilla layer: In a separate bowl, blend the softened vanilla ice cream with the vanilla extract until creamy and smooth. Spread this vanilla ice cream layer evenly over the frozen orange sherbet layer. Smooth the top surface carefully to create a neat finish.
- Freeze the assembled cake: Place the cake in the freezer and let it freeze for at least 4 hours or overnight to become completely firm and set.
- Serve and garnish: When ready to serve, carefully remove the springform pan sides. Garnish the top with whipped topping and optional fresh orange slices or zest curls for an elegant and flavorful presentation.
Notes
- For clean and neat slices, dip a sharp knife in warm water before cutting and wipe between cuts.
- Substitute the crust with crushed Golden Oreos or shortbread cookies for a sweeter variation.
- This ice cream cake can be prepared up to 3 days in advance and stored in the freezer until needed.
