Orange Creamsicle Ice Cream Cake
Inspired by techniques from NYT Cooking.
A playful orange and vanilla ice cream cake with a crunchy wafer base, swirled into peaks reminiscent of a classic creamsicle.
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Method
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Equipment
- 20 cm springform tin (5 cm deep)
- soup spoon
- cling film
- warm damp tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 243 kcal |
| Protein | 2.9 g |
| Carbohydrate | 38.6 g |
| of which sugars | 30.6 g |
| of which free sugars | 30.6 g |
| Fat | 8.5 g |
| of which saturates | 4.7 g |
| Fibre | 1.4 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
- 950 ml orange sherbet (or orange sorbet)
- 950 ml vanilla ice cream
- 20 vanilla wafer biscuits (about 70 g), plus more as needed
- 1
Soften. Let 950 ml orange sherbet and 950 ml vanilla ice cream stand at room temperature while you prepare the base.
- 2
Base. Cover the base of the springform tin with the vanilla wafer biscuits, breaking some to fill any gaps.
- 3
Dollop. Drop small, alternating spoonfuls of sherbet and ice cream over the biscuits at random, pressing down gently with the back of a spoon and tapping the tin on the worktop to knock out air and fill gaps.
- 4
Swirl. Level the surface, then press the back of the spoon in and lift it up and out in circles to create swirls and peaks.
- 5
Freeze. Cover and freeze for at least 2 h.
- 6
Release. Rub the side and base of the tin with a warm damp tea towel, release the ring and move the cake to a plate to serve.
Storage
Keep the cake covered in the freezer for up to 1 week.
