Description
This Orange Creamsicle Ice Cream Cake combines a moist orange-flavored cake layer with creamy, dreamy orange and vanilla ice cream layers, all topped with fluffy whipped cream and decorative orange candy slices. Perfect for a refreshing, nostalgic dessert that blends the classic creamsicle flavors into an elegant frozen cake.
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
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 for the cake layer to ensure easy removal after baking.
- Make Cake Batter: In a mixing bowl, beat together the all-purpose flour, sugar, baking powder, and butter until the mixture becomes crumbly. Add egg whites, vanilla extract, sour cream, and milk, mixing until smooth. 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 in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely before leveling the top to ensure even ice cream layering.
- Poke and Pour JELLO: Once cooled, use a fork or skewer to poke holes evenly across the cake surface. Dissolve 3 tbsp orange JELLO powder in 2 tbsp hot water and pour this mixture over the poked cake to infuse orange flavor and moisture.
- Prepare Ice Cream Mixtures: Beat the softened cream cheese and sugar together until smooth. Gradually add milk, then fold in the 12 oz Cool Whip to create a light, creamy base for the ice cream layers.
- Divide and Flavor Ice Cream: Split the cream cheese mixture into two equal parts. Mix the remaining orange JELLO powder into one half to create the orange-flavored ice cream layer. Stir vanilla extract into the other half for the vanilla ice cream layer.
- Assemble the Cake: Spoon and spread the vanilla ice cream mixture evenly over the cake layer. Carefully layer the orange ice cream mixture on top of the vanilla. Smooth the surface, then freeze the assembled cake for 6-8 hours or overnight to set.
- Frost and Decorate: After freezing, remove the cake from the freezer and frost the top with 8 oz Cool Whip. Decorate with orange candy slices and, if desired, enhance the look with orange gel icing color for a festive touch.
- Serve: Keep the cake chilled and serve directly from the freezer for a refreshing creamy treat reminiscent of classic orange creamsicles. Enjoy!
Notes
- Ensure the cake is completely cooled before poking holes and pouring the JELLO mixture to prevent melting.
- You can substitute orange JELLO powder with natural orange zest and juice for a less artificial flavor, but the texture and set might vary.
- Use full-fat cream cheese and Cool Whip for the best creamy texture.
- Let the cake freeze fully to allow easy slicing; use a warm knife to get neat slices.
- Leftovers should be stored tightly covered in the freezer and consumed within 1 week for best taste and texture.
