Orange Sherbet Ice Cream Cake With Sugar Cookies And Lemon Whipped Cream Frosting Recipes

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ORANGE SHERBET I



Orange Sherbet I image

Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by LUCY WILSON

Categories     Desserts     Frozen Dessert Recipes

Time 4h

Yield 6

Number Of Ingredients 12

¼ cup cold water
1 teaspoon unflavored gelatin
¾ cup boiling water
¾ cup sugar
2 ¼ tablespoons grated orange zest
½ cup orange juice
¼ cup lemon juice
1 egg yolk, beaten
½ cup heavy cream
3 tablespoons sugar
1 pinch salt
1 egg white

Steps:

  • Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
  • In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
  • In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 35.5 g, Cholesterol 61.3 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 19.2 mg, Sugar 33.3 g

ORANGE CREAMSICLE ICE CREAM CAKE



Orange Creamsicle Ice Cream Cake image

Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It's also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.

Provided by Ali Slagle

Categories     easy, cakes, ice creams and sorbets, dessert

Time 2h20m

Yield Makes one 8-inch-round cake (8 to 10 servings)

Number Of Ingredients 3

1 quart (2 pints) orange sherbet or sorbet
1 quart (2 pints) vanilla ice cream
20 vanilla wafers (about 2 1/2 ounces/70 grams), plus more as needed

Steps:

  • Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
  • Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
  • Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.

RAINBOW SHERBET CAKE



Rainbow Sherbet Cake image

A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!

Provided by VITE

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 1h15m

Yield 10

Number Of Ingredients 5

1 (9 inch) angel food cake
1 pint orange sherbet, softened
1 pint raspberry sherbet, softened
1 pint lime sherbet, softened
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 51.2 g, Cholesterol 2.3 mg, Fat 9.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 281 mg, Sugar 27.6 g

SHERBET CREAM CAKE



Sherbet Cream Cake image

For a show-stopping spring or summer dessert, serve this colorful, refreshing "cake." This recipe takes a little time to prepare, but it's a beautiful and delicious creation. Family members often request it for their birthdays. -Paula Wipf, Arlington, Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 14-16 servings.

Number Of Ingredients 7

3 cups each raspberry, orange and lime sherbet
3 quarts vanilla ice cream, softened, divided
2 cups chopped pecans, divided
2 cups miniature semisweet chocolate chips, divided
3 cups heavy whipping cream, whipped
1 pint fresh raspberries
Raspberries and orange and lime slices, optional

Steps:

  • Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm. , In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-in. tube pan., Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes., Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight. , Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired.

Nutrition Facts : Calories 605 calories, Fat 38g fat (18g saturated fat), Cholesterol 79mg cholesterol, Sodium 128mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 4g fiber), Protein 7g protein.

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