This Orange-Sherbet Crunchy Ice Cream Cake is fun and incredibly delicious! Cake, ice cream and rainbow sherbet-white chocolate crunchy bits in every bite!
My boys are always ready for ice cream, no matter what time of year, no matter what kind of weather. Truth be told, ice cream isn’t my go-to dessert, but there are times where ice cream is just perfect, and this is one of those times!
The flavors in this Orange-Sherbet Ice Cream Cake are so sunny and wonderful! The bottom layer is an incredibly refreshing moist orange cake, the ice cream layer is vanilla ice cream with Rainbow Sherbet Pebbles crunchy pieces, and the top layer is a generous amount of Rainbow Sherbet crunchy pieces and clusters (made with white chocolate and Rainbow Sherbet Pebbles). How am I doing so far?
This Ice Cream Cake has a few more steps than many of my recipes, but it’s worth it and things come together pretty quickly! 🙂
To make this yummy orange-sherbet cake, start by softening a half gallon of vanilla ice cream. You can do it however you prefer, set it in the fridge or place it on the counter.
Now put the rainbow sherbet pebbles in a large bowl. Now you want to melt the white chocolate melts in the microwave and melt according to the instructions on the back of the package.
Pour the melted white chocolate over the cereal and stir to coat well. With a spatula spread the coated cereal out on a piece of parchment paper on a cookie sheet to harden.
Pour the prepared cake batter into two 9-inch springform pans. Or you could use two regular 9-inch baking pans. You could even use 3-9 inch pans if you wanted your cake layer to be thinner. Love, love, love this orange supreme cake!
The cake layer is a personal thing. Some people like a layer of cake, some people don’t. Do what works for you!
Once you have made your rainbow sherbet crunchy bits, let them harden, then break apart into bite size pieces. Personally I also like some small globs! 🙂
Half of the coated cereal gets mixed into the ice cream and half will go on top.
Now top with the other half of the cereal mixture, press them into the ice cream just a bit. Wrap tightly, I have found plastic wrap works the best. Place in freezer in freeze for 4-6 hours, or until hardened.
Sorry guys, this view isn’t too pretty. Forgot to take a pic from the side right away. So sorry!!
Welcome to a wonderful place to be! Isn’t this ice cream cake beautiful?
Orange-Sherbet Crunchy Ice Cream Cake
1 Orange Supreme Duncan Hines cake mix
1 package (3.4 oz.) vanilla instant pudding
4 large eggs
1 cup sour cream
1/3 cup oil (your favorite kind)
4 cups Rainbow Sherbet Ice Cream Pebbles (variety of Fruitty Pebbles)
2 packages Wilton white chocolate melts
1/2 gallon vanilla ice cream
1. For cake, combine cake mix, pudding mix, eggs, sour cream and oil in large bowl. Beat at medium speed with stand mixer or handheld mixer for 2 minutes. Pour into sprayed pans, bake according to instructions and for bake time recommended on package. After baking allow cakes to cool completely on wire rack.
2. Place a half gallon of vanilla ice cream on the counter (or in the fridge) to soften.
3. Place Rainbow Sherbet Pebbles into a large bowl. Melt white chocolate melts according to package instructions. Pour the melted chocolate over the cereal and stir well to coat.
4. Spread the coated cereal on a piece of parchment paper covered cookie sheet to harden. Once hard and no longer wet, break into small pieces.
5, In a large bowl, mix the softened half gallon of vanilla ice cream with 2 cups of the white chocolate crunchy pieces.
6. Spread mixture over cake layer in 9-inch springform pan and top with remaining white chocolate crunchy pieces, pressing it into the ice cream a little bit.
7. Cover the springorm pan, yea it must be covered. Place ice cream cake in freezer for 4-6 hours to harden, possibly longer depending on your freezer.
8. When you’re ready to serve, remove from freezer and slide a knife around the edges of the springform pan, or simply rotate your hands (or a helper’s) around the outside of the springform pan and then remove the sides.
9. Dip a knife in warm water, dry off knife and cut the ice cream cake. If cuts start to get sloppy, re-dip knife and continue cutting.
Makes 12 Servings
*If you would like a thinner cake layer you could bake the cake as 3 – 9-inch layers (using for each cake). Mark and freeze the other cake layers to use for another Orange-Sherbet Crunchy Ice Cream Cake, or any other use.
Are you an orange lover? If so, do I have another good one for you!
My Blueberry-Orange Upside-Down Cake is SO yummy, give it a try!