Description
Cool summer nostalgia meets delightful dessert in this Orange Creamsicle Ice Cream Cake, blending childhood memories with elegant sweetness. Smooth orange-infused layers and creamy vanilla create a refreshing treat that will transport guests to sunny afternoons of pure bliss.
Ingredients
Scale
Cake Ingredients:
- 3/4 cup (177 milliliters) all-purpose flour
- 1/2 cup (100 grams) sugar
- 1 1/4 teaspoons baking powder
- 6 tablespoons (84 grams) salted butter, room temperature
- 2 egg whites
- 1 1/2 teaspoons vanilla extract
- 1/4 cup (60 milliliters) sour cream
- 1/4 cup (60 milliliters) milk
- 3 tablespoons (45 milliliters) hot water
- 3 tablespoons orange JELLO powder
Ice Cream Layer Ingredients:
- 12 ounces (340 grams) cream cheese, softened
- 3/4 cup (150 grams) sugar
- 1/4 cup (60 milliliters) milk
- 12 ounces (340 grams) Cool Whip
- Remaining orange JELLO powder from a 3 ounces package, minus 3 tablespoons
- 2 tablespoons (30 milliliters) hot water
- 2 teaspoons vanilla extract
Decoration Ingredients:
- 8 ounces (227 grams) Cool Whip for icing
- Orange candy slices for decoration
- Orange gel icing color (optional)
Instructions
- Preheat oven to 350°F and prepare cake layer, baking for 18-20 minutes until golden and fully cooked.
- Allow cake to cool completely, then carefully trim off any raised dome to create a flat surface.
- Using a fork, create multiple small holes across the entire cake surface to help JELLO absorption.
- Dissolve JELLO in hot water, then gently pour and spread evenly over the perforated cake, ensuring complete coverage.
- In a large mixing bowl, whip cream cheese and sugar until smooth and creamy.
- Gradually incorporate milk into the cream cheese mixture, stirring until well blended.
- Fold Cool Whip into the mixture, creating a light and airy base for the ice cream layers.
- Divide the prepared mixture into two equal portions.
- For the orange layer, blend remaining JELLO into one half of the mixture until fully integrated.
- Flavor the second half with vanilla extract, creating a complementary white layer.
- Select a springform pan and begin layering: first the prepared JELLO-infused cake as the base.
- Carefully spread the vanilla ice cream layer over the cake, ensuring an even distribution.
- Top with the orange-flavored ice cream layer, creating a vibrant and cohesive dessert.
- Freeze the assembled cake for 6-8 hours or overnight until completely set.
- Before serving, generously frost with additional Cool Whip.
- Garnish with orange-flavored candies for a decorative and tasty finish.
Notes
- Bring all ingredients to room temperature for seamless blending and smoother texture.
- Create perfectly even cake and ice cream layers by using a spatula or offset knife to smooth surfaces.
- Sprinkle fresh orange zest over the final cake for bright, intense citrus aroma and visual appeal.
- Substitute low-fat cream cheese and Cool Whip for a lighter version of this decadent dessert.
- Prep Time: 25 mins
- Cook Time: 18 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 50 mg