Orange Creamsicle Ice Cream Cake
A dreamy dessert that blends the nostalgic flavor of orange creamsicles with layers of soft vanilla cake and smooth no-churn ice cream.
Servings: 10 servings
Calories: 430kcal
Equipment
- 8-inch Cake Pan
- Springform Pan
Ingredients
Cake Layer
- 3/4 cup All-purpose flour
- 2 tbsp All-purpose flour
- 1/2 cup Sugar
- 1 1/4 tsp Baking powder
- 6 tbsp Salted butter, room temperature
- 2 large 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
Ice Cream Layers
- 12 oz Cream cheese, softened
- 3/4 cup Sugar
- 1/4 cup Milk
- 12 oz Cool Whip
- Remaining from 3 oz package Orange JELLO powder
- 2 tbsp Hot water
- 2 tsp Vanilla extract
Topping
- 8 oz Cool Whip for topping
- Orange candy slices
- Orange gel icing color optional
Instructions
- Preheat oven to 350°F. Line an 8-inch cake pan with parchment and grease sides.
- Whisk together flour, sugar, and baking powder. Add butter, egg whites, vanilla, sour cream, and milk. Mix until smooth.
- Bake for 18–20 minutes. Cool briefly, remove from pan, and cool completely.
- Trim cake dome and poke holes in the cake. Dissolve 3 tbsp orange JELLO in 3 tbsp hot water and spoon over the cake.
- Beat cream cheese and sugar until smooth. Add milk and mix. Fold in Cool Whip and divide into two bowls.
- In one bowl, stir in dissolved remaining JELLO. In the other, stir in vanilla.
- Line a springform pan with parchment. Place cake in bottom. Spread vanilla mixture over cake, then orange mixture. Freeze for 6–8 hours.
- Frost sides and top with Cool Whip. Tint with orange color if desired. Garnish with candy slices and freeze until serving.
Notes
Best when made a day ahead. Use orange gel color to brighten the topping. Store tightly wrapped in the freezer for up to 1 week.
Nutrition
Calories: 430kcal | Fat: 26g