Description
This Orange Creamsicle Ice Cream Cake combines a moist orange-flavored cake base with creamy layers of orange and vanilla ice cream, topped with fluffy Cool Whip and decorated with bright orange candy slices. Perfectly refreshing and vibrant, this no-churn dessert is ideal for summer gatherings or celebrations.
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
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 doesn’t stick and is easy to remove.
- Make Cake Batter: In a mixing bowl, beat together flour, sugar, baking powder, and softened butter until the mixture is crumbly. Then add the egg whites, vanilla extract, sour cream, and milk, mixing until you achieve a smooth batter. Finally, stir in the hot water and orange JELLO powder until fully incorporated.
- Bake Cake Layer: Pour the batter evenly into the prepared springform pan. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely. Once cool, level the cake by trimming any uneven top, preparing it for layering.
- Add JELLO Soak: Using a fork or skewer, poke holes all over the cooled cake. Dissolve 3 tbsp of orange JELLO powder in 2 tbsp hot water and pour it gently over the cake to soak into the holes, enhancing the orange flavor.
- Prepare Ice Cream Mixtures: In a large bowl, beat the softened cream cheese and 3/4 cup sugar together until smooth. Gradually add 1/4 cup milk, then gently fold in 12 oz Cool Whip, creating a light and creamy mixture.
- Divide and Flavor Ice Cream Layers: Split the cream cheese mixture into two equal parts. To one half, add the remaining orange JELLO powder and stir well. To the other half, stir in 2 tsp vanilla extract for the vanilla layer.
- Assemble the Cake: Spread the vanilla ice cream mixture evenly over the prepared cake layer, followed by the orange ice cream mixture on top. Smooth the layers gently to create an even surface.
- Freeze: Place the assembled cake in the freezer for 6-8 hours or overnight to allow the ice cream layers to set firmly.
- Frost and Decorate: Once the cake is completely frozen and set, frost the top and sides with 8 oz of Cool Whip. Decorate with orange candy slices and add orange gel icing color details if desired for a festive finish.
- Serve: Keep the cake chilled until ready to serve. Slice and enjoy this refreshing orange creamsicle-inspired ice cream cake.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and smooth texture.
- You can substitute the orange JELLO powder with any orange-flavored gelatin mix available.
- Let the cake freeze completely before slicing to prevent melting and maintain clean layers.
- Use a warm knife when slicing to achieve smooth, clean cuts.
- If you prefer, replace Cool Whip with homemade whipped cream, but stabilize it to maintain texture.
