Description
This Orange Creamsicle Ice Cream Cake combines the nostalgic flavors of a creamsicle into a delightful frozen dessert. Featuring a moist orange-flavored cake base soaked with orange JELLO and layered with creamy vanilla and orange ice cream mixtures, this cake is perfect for summer gatherings or anytime you want a refreshing treat.
Ingredients
Scale
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 Frosting & 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 prevent sticking and make cake removal easier.
- Make Cake Batter: In a mixing bowl, beat together the flour, sugar, baking powder, and butter until the mixture is crumbly. Then add in the egg whites, vanilla extract, sour cream, and milk, mixing until the batter is smooth. Finally, stir in the hot water and orange JELLO powder to incorporate the orange flavor.
- Bake the Cake: Pour the batter into the prepared pan and bake for 18-20 minutes until a toothpick inserted comes out clean. Allow the cake to cool completely, then level the top by trimming if necessary.
- Soak the Cake: Poke holes all over the cooled cake surface using a skewer or fork. Dissolve 3 tbsp of orange JELLO powder in 2 tbsp of hot water and pour this mixture over the cake, allowing it to soak into the holes for extra flavor.
- Prepare Ice Cream Mixtures: Beat the softened cream cheese and sugar together until smooth. Gradually add the milk while mixing, then gently fold in the 12 oz of Cool Whip to create a light and creamy mixture.
- Divide and Flavor Ice Cream: Split the cream cheese mixture into two equal parts. Mix the remaining orange JELLO powder into one half for the orange ice cream layer and stir the vanilla extract into the other half for the vanilla layer.
- Assemble the Cake: Spread the vanilla ice cream mixture evenly over the soaked cake layer. Then layer the orange ice cream mixture on top. Cover and freeze the assembled cake for 6-8 hours or overnight to set properly.
- Frost and Decorate: Once the cake is firmly frozen, frost the top and sides with the remaining 8 oz of Cool Whip. Decorate with orange candy slices and, if desired, add orange gel icing color for a festive touch.
- Serve: Keep the cake chilled until ready to serve. Slice and enjoy this refreshing, creamy orange creamsicle dessert perfect for warm weather or special occasions.
Notes
- Ensure the cake layer is completely cooled before soaking and layering to prevent melting the ice cream mixtures.
- For easier slicing, dip your knife in hot water and wipe it clean between cuts.
- You can substitute Cool Whip with homemade whipped cream for a fresher taste.
- This cake needs sufficient freezing time; do not rush the setting process for best texture.
- Leftovers should be kept covered in the freezer to prevent ice crystals and maintain freshness.
