Description
This Orange Creamsicle Ice Cream Cake combines a moist orange-flavored cake base with creamy layers of orange and vanilla ice cream mixtures, creating a nostalgic and refreshing dessert. Perfect for warm weather or any celebration, it boasts vibrant citrus flavors and a smooth, fluffy texture topped with whipped cream and decorative candy slices.
Ingredients
Cake Layer
- 3/4 cup + 2 tbsp all-purpose flour
- 1/2 cup sugar
- 1 1/4 tsp baking powder
- 6 tbsp salted butter, room temperature
- 2 egg whites
- 1 1/2 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup milk
- 3 tbsp hot water
- 3 tbsp orange JELLO powder (from a 3 oz package)
Ice Cream Layers
- 12 oz cream cheese, softened
- 3/4 cup sugar
- 1/4 cup milk
- 12 oz Cool Whip (whipped topping)
- Remaining orange JELLO powder from the package (minus 3 tbsp)
- 2 tbsp hot water
- 2 tsp vanilla extract
For Icing and Decoration
- 8 oz Cool Whip for icing
- Orange candy slices for decoration
- Orange gel icing color (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan to ensure the cake does not stick and will release easily after baking.
- Make Cake Batter: In a mixing bowl, beat together the all-purpose flour, sugar, baking powder, and room temperature salted butter until the mixture becomes crumbly. Then, add the egg whites, vanilla extract, sour cream, and milk, mixing until you achieve a smooth batter. Stir in hot water combined with 3 tablespoons of orange JELLO powder to infuse the batter with vibrant orange flavor.
- Bake the Cake: Pour the batter into your prepared springform pan. Bake for 18 to 20 minutes until the cake is set and a toothpick inserted comes out clean. Allow the cake to cool completely before leveling the top to ensure even layering.
- Prepare JELLO Soak: Using the 3 tablespoons of orange JELLO powder reserved, dissolve it in 2 tablespoons of hot water. Poke holes all over the cooled cake surface and gently pour the dissolved JELLO over the cake so it soaks in and enhances flavor.
- Make Ice Cream Mixtures: In a bowl, beat the softened cream cheese and sugar together until smooth. Gradually add milk while continuing to beat, then fold in 12 oz of Cool Whip carefully to keep the mixture airy.
- Divide and Flavor Ice Cream Layers: Split the creamy mixture in half. Stir the remaining orange JELLO powder into one portion to create the orange-flavored ice cream layer, and mix vanilla extract into the other half for the vanilla-flavored layer.
- Assemble the Ice Cream Cake: Spread the vanilla ice cream mixture evenly over the soaked cake layer. Then layer the orange ice cream mixture on top of the vanilla layer. Seal the cake and freeze for 6 to 8 hours or ideally overnight until firmly set.
- Finish and Decorate: Once the ice cream layers are fully set, frost the entire cake with 8 oz of Cool Whip. Decorate the top with orange candy slices and use orange gel icing color if desired to enhance presentation.
- Serve: Slice the cake while cold and serve chilled for a refreshing, creamy dessert reminiscent of a classic creamsicle treat.
Notes
- Make sure the cake is fully cooled before poking holes and pouring the dissolved JELLO to prevent melting the ice cream layers later.
- For best results, allow the assembled cake to freeze overnight so layers firm up completely.
- You can substitute orange gelatin with other citrus flavors if desired, but the iconic orange flavor is key to the creamsicle experience.
- Using a springform pan makes it easier to remove the cake without damage.
- Decorate just before serving to keep the whipped topping fresh and stable.
