Orange Creamsicle Ice Cream Cake

By Ali Slagle

Orange Creamsicle Ice Cream Cake
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes, plus 2 hours’ freezing
Rating
4(772)
Comments
Read comments

Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It’s also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Makes one 8-inch-round cake (8 to 10 servings)
  • 1quart (2 pints) orange sherbet or sorbet
  • 1quart (2 pints) vanilla ice cream
  • 20vanilla wafers (about 2½ ounces/70 grams), plus more as needed
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.

  2. Step 2

    Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you’ve used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.

  3. Step 3

    Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.

Tip
  • You can also use a 9-inch springform pan, which will make a slightly squatter version of the cake. Use the same amount of ice cream and a few more vanilla wafers for the crust.

Ratings

4 out of 5
772 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Lauren

A question: could one make this with sorbet rather than sherbert?

Tyrie

I made this with Coconut (Haupia - we call it in Hawaii) ice cream and Mango Sorbetto. I also used mini Villa wafers and crushed them a bit and added about 2 TBSP of melted butter. Just to add some crunch, I crumbled up more the the cookies and sprinkled them on top as well as some pomegranate seeds for flavor and looks! Yum and so easy.

Judy

So easy and surprisingly refreshing. I’m already thinking about chocolate wafers and raspberry sherbet with vanilla ice cream next time.

Micky

made a few times to great acclaim. substituted crushed Mi-Del ginger snaps for the vanilla wafers.

thejaneinpain

Made this with the Hawaiian Style Sherbet recipe found here. It was a big hit.

Linda

Sorbet is easy to make. 2 c frozen fruit. 1/2 c simple syrup. 2 TBS lemon juice. Puree in a blender. Pour into freezer-safe pan. Freeze 2-3 hours or over night.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.