Description
A delightful, refreshing dessert that combines creamy vanilla ice cream and bright orange sherbet for a nostalgic summer treat.
Ingredients
Scale
- 2 cups vanilla ice cream (softened)
- 2 cups orange sherbet (softened)
- 1.5 cups graham cracker crumbs (finely crushed)
- 0.5 cup butter (melted)
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (whipped to stiff peaks)
Instructions
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Spread the softened vanilla ice cream evenly over the crust.
- Layer the softened orange sherbet on top of the vanilla ice cream.
- Cover the pan with plastic wrap and freeze for at least 240 minutes or until firm.
- Whip the heavy whipping cream with vanilla extract until it forms stiff peaks.
- Spread the whipped cream over the frozen cake to create a fluffy topping.
- Return the cake to the freezer for another 120 minutes to allow the whipped cream to set.
- Run a knife gently around the edge of the pan and remove the sides of the springform pan.
- Slice into wedges and serve cold.
Notes
Allow the cake to sit at room temperature for a few minutes before slicing to get cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg