Orange Creamsicle Ice Cream Cake

Indulge in the delightful flavors of summer with our Orange Creamsicle Ice Cream Cake. This refreshing dessert combines the zesty taste of orange with creamy layers, evoking the nostalgia of a classic creamsicle in every bite. Perfect for birthdays, family gatherings, or a sweet treat on a warm day, this cake is sure to impress.

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, at 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

Additional:

8 oz Cool Whip for icing

Orange candy slices for decoration

Orange gel icing color (optional)

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan to prevent sticking.

Prepare the Cake Layer:

In a mixing bowl, beat together the all-purpose flour, sugar, baking powder, and softened butter until the mixture is crumbly.

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 until fully incorporated.

Pour the batter into the prepared springform pan and bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely before removing any dome to create a flat layer.

Infuse Flavor:

Once cooled, poke holes into the cake and pour the dissolved 3 tbsp of orange JELLO (mixed with 2 tbsp of hot water) over the surface to infuse flavor.

Make the Ice Cream Layers:

In a separate bowl, beat the softened cream cheese and sugar together until smooth. Gradually add the milk and fold in the Cool Whip until well combined.

Divide this mixture in half. In one half, mix in the remaining orange JELLO powder. In the other half, stir in the vanilla extract.

Assemble the Cake:

Place the cake layer back into the springform pan. Spread the vanilla ice cream mixture over the cake, followed by the orange ice cream layer. Smooth the top and cover it well.

Freeze for 6-8 hours or overnight until set.

Frost and Decorate:

Once the cake is set, carefully remove it from the springform pan and frost the entire cake with the additional Cool Whip.

Decorate with orange candy slices and, if desired, use orange gel icing color for a fun touch.

Serve and Enjoy:

Slice the cake into 12-14 pieces and serve chilled. Each slice offers a taste of summer that’s hard to resist!

Serving Tips:

Slice with Warm Knife: To achieve clean slices, dip a sharp knife in warm water before cutting. Wipe the knife clean between cuts for neater slices.

Chill Before Serving: If the cake has been in the freezer for a long time, let it sit at room temperature for about 10-15 minutes before serving. This makes it easier to slice and enhances the flavors.

Garnish Creatively: Add extra garnishes like orange zest, sprigs of mint, or additional orange candy slices for an appealing presentation.

Pair with Sauces: Consider serving the cake with a drizzle of chocolate or caramel sauce for added flavor and visual appeal.

Use Cake Stands or Platters: Present the cake on a beautiful cake stand or platter to enhance its visual appeal at your gathering.

Storage Tips:

Freeze for Freshness: Store leftover cake in the freezer. Cover it with plastic wrap or aluminum foil to prevent freezer burn. You can also use an airtight container for added protection.

Keep Chilled: If you plan to serve the cake later in the day, keep it in the refrigerator for up to 2 hours before serving. This helps maintain its creamy texture.

Long-term Storage: For extended storage, wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container. This allows you to enjoy a slice whenever you crave it!

Avoid Temperature Fluctuations: Try to keep the cake in a consistent temperature environment to prevent melting or freezer burn.

Best Consumption Time: For optimal flavor and texture, consume the cake within 2-3 weeks of making it. The cake will still be safe to eat beyond that, but freshness may decline.

Related Recipes:

• No Bake Orange Creamsicle Cheesecake
• Strawberry Jello Lasagna
• No-Bake Woolworth Icebox Cheesecake

FAQs:

Can I make this cake ahead of time?

Yes! The Orange Creamsicle Ice Cream Cake is perfect for making ahead. You can prepare it a day or two in advance and store it in the freezer until you’re ready to serve. Just be sure to allow enough time for the cake to freeze completely, ideally 6-8 hours or overnight.

Can I use a different flavor of JELLO?

Absolutely! While this recipe features orange JELLO for that classic creamsicle flavor, feel free to experiment with other flavors like strawberry, lemon, or lime. Just keep in mind that the overall taste of the cake will change accordingly.

How do I store leftovers?

To store leftover Orange Creamsicle Ice Cream Cake, cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the freezer for up to 2-3 weeks. For easier servings, consider wrapping individual slices in plastic wrap before placing them in a container.

Can I substitute ingredients to make this cake lighter?

Yes, you can make some substitutions for a lighter version of the cake. Use reduced-fat cream cheese and light whipped topping (Cool Whip) instead of their full-fat counterparts. Additionally, you can replace some of the sugar with a sugar substitute if desired. Just be mindful that the flavor and texture may vary slightly.

Conclusion: