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Orange Creamsicle Ice Cream Cake

Orange Creamsicle Ice Cream Cake
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This Orange Creamsicle Ice Cream Cake is the perfect blend of nostalgic orange-vanilla flavors in a creamy, layered dessert. It features a moist orange poke cake topped with layers of vanilla and orange ice cream, all wrapped in a fluffy whipped topping. Ideal for summer parties or family gatherings, this cake is both refreshing and indulgent!

Ingredients

Scale

For the Cake Layer:

  • ¾ cup + 2 tbsp all-purpose flour
  • ½ cup sugar
  • 1¼ tsp baking powder
  • 6 tbsp salted butter, room temperature
  • 2 egg whites
  • 1½ tsp vanilla extract
  • ¼ cup sour cream
  • ¼ cup milk
  • 3 tbsp hot water
  • 3 tbsp orange Jell-O powder

For the Ice Cream Layers:

  • 12 oz cream cheese, softened
  • ¾ cup sugar
  • ¼ cup milk
  • 12 oz Cool Whip (or whipped topping)
  • Remaining orange Jell-O powder (from a single 3 oz package)
  • 2 tbsp hot water
  • 2 tsp vanilla extract

For Decoration:

  • 8 oz Cool Whip (for frosting)
  • Orange gel icing color (optional)
  • Orange candy slices (for garnish)

Instructions

Make the Cake Layer:

  1. Preheat your oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper and grease the sides.
  2. In a large bowl, whisk together flour, sugar, and baking powder. Add butter, egg whites, vanilla extract, sour cream, and milk. Mix until smooth but avoid overmixing.
  3. Spread the batter evenly in the pan and bake for 18–20 minutes or until a toothpick inserted comes out clean. Let it cool for a few minutes in the pan before transferring to a cooling rack.
  4. Once cooled, trim off any dome from the cake for an even surface. Poke holes across the top using a straw or wooden spoon handle. Combine hot water with orange Jell-O powder and spoon it over the cake to soak into the holes.

Prepare Ice Cream Layers:

  1. In a mixing bowl, beat cream cheese and sugar until smooth. Add milk and mix again until fully combined. Gently fold in Cool Whip for a light texture. Divide this mixture evenly between two bowls.
  2. In one bowl, mix hot water with the remaining orange Jell-O powder and fold it into half of the ice cream mixture to create the orange layer. Add vanilla extract to the other bowl for the vanilla layer.

Assemble the Cake:

  1. Line an 8-inch springform pan with parchment paper that extends above its edges for easy removal later. Place the prepared cake layer at the bottom of the pan.
  2. Spread the vanilla ice cream mixture evenly over the cake layer, followed by the orange ice cream mixture on top of that. Smooth each layer with an offset spatula if needed.
  3. Cover tightly with plastic wrap or foil and freeze for at least 6–8 hours or overnight until firm.

Decorate & Serve:

  1. Remove the frozen cake from the springform pan and peel off parchment paper gently. Frost with additional Cool Whip, coloring it orange if desired using gel icing color. Pipe decorative swirls around the edges and garnish with orange candy slices.
  2. Slice while frozen and serve immediately!

Notes

Serving Suggestions:

Pair this dessert with fresh fruit or sparkling lemonade for a refreshing summer treat! It’s also perfect on its own as a showstopping centerpiece dessert.

Tips & Tricks:

  • Use room-temperature ingredients for smoother mixing during cake preparation.
  • Freeze each layer thoroughly before adding another to ensure stability.
  • If you don’t have a springform pan, line your pan with plastic wrap before layering for easy removal.

Storage & Reheating:

Store leftovers in an airtight container in the freezer for up to one week. To serve, let slices sit at room temperature for about five minutes before cutting—no reheating needed!

Find it online: https://icecreamin.com/orange-creamsicle-ice-cream-cake/