Transport yourself to summer with the Orange Creamsicle Ice Cream Cake, a dazzling Summer Dessert that reimagines the classic popsicle as a stunning frozen treat. With a fluffy vanilla cake base, tangy orange JELLO-soaked sponge, and creamy no-churn vanilla and orange ice cream layers, this cake is a nostalgic crowd-pleaser. Topped with Cool Whip and orange candies, it’s perfect for birthdays, BBQs, or any warm day craving a cool, creamy delight!
Why You’ll Love Orange Creamsicle Ice Cream Cake
The Orange Creamsicle Ice Cream Cake shines as a Summer Dessert:
- Nostalgic Bliss: Captures the iconic creamsicle flavor.
- No-Churn Ease: Creamy ice cream layers without an ice cream maker.
- Make-Ahead: Freeze overnight for stress-free prep.
- Showstopper: Vibrant layers wow at any gathering.
I adore this Summer Dessert for its refreshing taste and party-ready charm!
Ingredients for Orange Creamsicle Ice Cream Cake
Here’s what you’ll need for Orange Creamsicle Ice Cream Cake (serves 12–14):
Cake Layer:
- ¾ cup + 2 tbsp all-purpose flour
- ½ cup granulated sugar
- 1 ¼ tsp baking powder
- 6 tbsp salted butter, softened
- 2 large egg whites
- 1 ½ tsp vanilla extract
- ¼ cup sour cream
- ¼ cup whole milk
- 3 tbsp hot water
- 3 tbsp orange JELLO powder
Ice Cream Layers:
- 12 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup whole milk
- 12 oz Cool Whip, thawed
- Remaining orange JELLO powder (from 3 oz box, less 3 tbsp used above)
- 2 tbsp hot water
- 2 tsp vanilla extract
Topping:
- 8 oz Cool Whip, thawed
- Orange candy slices
- Orange gel icing color (optional)
Ingredient Tips:
- Cream Cheese: Full-fat for rich texture; soften for smooth mixing.
- Cool Whip: Thaw in fridge for easy folding; don’t substitute whipped cream.
- JELLO: Orange flavor is key; dissolve fully for even color.
- Butter: Salted for cake depth; soften but don’t melt.
- Egg Whites: Room temperature for better volume in cake.
Directions for Orange Creamsicle Ice Cream Cake
Let’s create this refreshing Orange Creamsicle Ice Cream Cake!
Bake the Cake
- I preheat the oven to 350°F (175°C) and line an 8-inch cake pan with parchment, greasing the sides.
- In a large bowl, I whisk ¾ cup + 2 tbsp flour, ½ cup sugar, and 1 ¼ tsp baking powder.
- I add 6 tbsp softened butter, 2 egg whites, 1 ½ tsp vanilla, ¼ cup sour cream, and ¼ cup milk, mixing on medium speed until smooth, about 1 minute.
- I spread the batter evenly in the pan and bake for 18–20 minutes until a toothpick shows a few crumbs.
- I cool in the pan for 3–4 minutes, then transfer to a rack.
- I level the cake top and poke holes across it with a fork.
- I mix 3 tbsp hot water with 3 tbsp orange JELLO powder and spoon over the cake, letting it soak in.
Prepare Ice Cream Layers
- In a large bowl, I beat 12 oz softened cream cheese and ¾ cup sugar until smooth, about 2 minutes.
- I add ¼ cup milk and mix until combined.
- I gently fold in 12 oz Cool Whip until fully incorporated.
- I divide the mixture evenly into two bowls.
- For the orange layer, I dissolve the remaining JELLO powder in 2 tbsp hot water and fold it into one bowl.
- For the vanilla layer, I add 2 tsp vanilla extract to the other bowl.
Assemble Cake
- I line an 8-inch springform pan with parchment around the edges.
- I place the cooled, JELLO-soaked cake layer in the bottom.
- I spread the vanilla ice cream mixture evenly over the cake, smoothing with a spatula.
- I top with the orange ice cream mixture, smoothing again.
- I cover and freeze for 6–8 hours until solid.
Decorate and Serve
- Once frozen, I remove the cake from the springform pan and peel off the parchment.
- I frost the top and sides with 8 oz Cool Whip, tinting with orange gel color if desired.
- I pipe extra Cool Whip swirls and garnish with orange candy slices.
- I freeze again until ready to serve, letting it soften for 10–15 minutes before slicing with a warm knife.
Nutrition
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Freeze Time: 6–8 hours
- Total Time: ~7 hours
- Servings: 12–14
- Calories: ~401 kcal per slice
- Macros per Serving: 50g carbs, 6g protein, 20g fat, 1g fiber
Variations for Orange Creamsicle Ice Cream Cake
Try these twists on Orange Creamsicle Ice Cream Cake:
- Lemon Zest: Swap orange JELLO for lemon for a tangy Summer Dessert.
- Berry Blast: Use strawberry JELLO for a berry Summer Dessert vibe.
- Cookie Crust: Replace cake with a graham cracker crust for crunch.
- Chocolate Drizzle: Add a white chocolate ganache for richness.
- Mini Cakes: Use small molds for individual frozen treats.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Bean Brown Butter Cheesecake for a dessert spread.
- Serve with iced tea or a citrus spritzer to enhance the Summer Dessert vibe.
- Garnish with fresh orange slices for a vibrant touch.
Storage
I store Orange Creamsicle Ice Cream Cake tightly covered with plastic wrap or in a lidded springform pan in the freezer for up to 7–10 days. I avoid frequent thawing to prevent ice crystals, slicing only what’s needed. For serving, I let it soften for 10–15 minutes. I add decorations like Cool Whip swirls and candies just before serving to keep them fresh. Freezer burn is minimized with tight wrapping.
FAQs About Orange Creamsicle Ice Cream Cake
Here are some common questions about this recipe:
Can I use homemade whipped cream instead of Cool Whip?
Cool Whip is recommended for stability in freezing; homemade whipped cream may deflate or weep.
How do I prevent the ice cream layers from melting during assembly?
Work quickly in a cool kitchen and pre-chill the springform pan to keep mixtures firm.
Can I make this without JELLO?
JELLO provides flavor and color; substitute with orange zest and juice, but the hue may be paler.
Why is my cake layer dense?
Overmixing or inaccurate flour measurement can cause density; use a light hand and spoon flour into the cup.
Can I use a different pan size?
A 9-inch pan works but may yield thinner layers; adjust bake time for the cake slightly.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
The Orange Creamsicle Ice Cream Cake is a brilliant fusion of nostalgia and elegance, transforming a childhood favorite into a stunning Summer Dessert. Its vibrant layers, creamy texture, and make-ahead ease make it ideal for warm-weather gatherings or special occasions. Whether wowing guests or indulging at home, this frozen treat bridges memory and modern creativity, delivering joy in every creamy, citrusy bite.
Orange Creamsicle Ice Cream Cake
Ingredients
For the Cake Layer:
- ¾ cup + 2 tbsp all-purpose flour
- ½ cup granulated sugar
- 1 ¼ tsp baking powder
- 6 tbsp salted butter softened
- 2 large egg whites
- 1 ½ tsp vanilla extract
- ¼ cup sour cream
- ¼ cup whole milk
- 3 tbsp hot water
- 3 tbsp orange JELLO powder
For the Ice Cream Layers:
- 12 oz cream cheese softened
- ¾ cup granulated sugar
- ¼ cup whole milk
- 12 oz Cool Whip thawed
- Remaining orange JELLO powder from 3 oz box, less 3 tbsp used above
- 2 tbsp hot water
- 2 tsp vanilla extract
For Topping:
- 8 oz Cool Whip thawed
- Orange candy slices
- Orange gel icing color optional
Instructions
Bake the Cake
- I preheat the oven to 350°F (175°C) and line an 8-inch cake pan with parchment, greasing the sides. In a large bowl, I whisk ¾ cup + 2 tbsp flour, ½ cup sugar, and 1 ¼ tsp baking powder. I add 6 tbsp softened butter, 2 egg whites, 1 ½ tsp vanilla, ¼ cup sour cream, and ¼ cup milk, mixing on medium speed until smooth, about 1 minute. I spread the batter evenly in the pan and bake for 18–20 minutes until a toothpick shows a few crumbs. I cool in the pan for 3–4 minutes, then transfer to a rack. I level the cake top and poke holes across it with a fork. I mix 3 tbsp hot water with 3 tbsp orange JELLO powder and spoon over the cake, letting it soak in.
Prepare Ice Cream Layers
- In a large bowl, I beat 12 oz softened cream cheese and ¾ cup sugar until smooth, about 2 minutes. I add ¼ cup milk and mix until combined. I gently fold in 12 oz Cool Whip until fully incorporated. I divide the mixture evenly into two bowls. For the orange layer, I dissolve the remaining JELLO powder in 2 tbsp hot water and fold it into one bowl. For the vanilla layer, I add 2 tsp vanilla extract to the other bowl.
Assemble Cake
- I line an 8-inch springform pan with parchment around the edges. I place the cooled, JELLO-soaked cake layer in the bottom. I spread the vanilla ice cream mixture evenly over the cake, smoothing with a spatula. I top with the orange ice cream mixture, smoothing again. I cover and freeze for 6–8 hours until solid.
Decorate and Serve
- Once frozen, I remove the cake from the springform pan and peel off the parchment. I frost the top and sides with 8 oz Cool Whip, tinting with orange gel color if desired. I pipe extra Cool Whip swirls and garnish with orange candy slices. I freeze again until ready to serve, letting it soften for 10–15 minutes before slicing with a warm knife.
Notes
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