If you’ve ever wished you could turn that nostalgic childhood treat into the ultimate summer dessert, Orange Creamsicle Ice Cream Cake is your answer. Creamy, frosty layers of orange sherbet and vanilla ice cream nestle atop a buttery graham cracker crust and get a dreamy swirl of whipped topping for that true creamsicle flavor. Every bite is pure, citrusy sunshine—perfect for birthdays, backyard barbecues, or the kind of day that just calls for something bright and fun. If you’re looking to wow a crowd (or just your own taste buds), you absolutely can’t go wrong with this show-stopping treat!

Orange Creamsicle Ice Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

The joy of this Orange Creamsicle Ice Cream Cake is just how simple and accessible the ingredients are. Each one plays a special part—some bring a burst of citrus, others offer that velvety smooth mouthfeel, and a few classic staples keep the whole thing irresistibly crave-worthy.

Orange-flavored gelatin: This is what brings the signature “creamsicle” flavor and vibrant orange color to the dessert.
Boiling water: Dissolves the gelatin, making sure every slice is perfectly jiggly and smooth.
Cold water: Helps cool the gelatin mixture so it won’t melt the ice cream when combined.
Orange sherbet, softened: Adds an intense orange tang and beautiful creaminess to the cake.
Vanilla ice cream, softened: Brings a sweet, milky contrast to the sherbet—this is where the “creamsicle” magic happens.
Whipped topping, thawed: Makes the whole cake light, fluffy, and dreamy (go with the classic tub for this—it blends beautifully).
Graham crackers or graham cracker crumbs: Serve as a crispy, toasty base that balances all the creamy elements.
Melted butter: Binds the crumbs into a real-deal, sliceable crust rich with flavor.

How to Make Orange Creamsicle Ice Cream Cake

Step 1: Dissolve the Gelatin

Start by adding your orange-flavored gelatin to a medium bowl, then pour in the boiling water. Stir until it’s completely dissolved—don’t rush this! You want it silky-smooth, no graininess. Now, add the cold water and let your mixture cool off for about 10 minutes. This gives you the perfect texture for blending without melting the rest of the cake layers.

Step 2: Prepare the Graham Cracker Crust

While your gelatin cools, toss your graham cracker crumbs with melted butter until everything looks like wet sand. Press this mixture firmly into the base of a 9×13-inch dish. Look for even coverage here—a solid crust gives every piece that classic crunch. Give the crust a quick 10 minutes in the freezer so it sets up nicely.

Step 3: Combine Sherbet and Ice Cream

Scoop your softened orange sherbet and vanilla ice cream into a big mixing bowl. Gently mix the two together until they’re just combined—you want a pretty swirl, not a total blend. This duo gives you that signature Orange Creamsicle Ice Cream Cake flavor with alternating ribbons of orange and vanilla in every slice.

Step 4: Stir in the Gelatin

Take your cooled gelatin and pour it into the frozen dessert mixture. Stir gently so everything comes together—this is your secret to getting that extra citrus punch and dreamy, scoopable texture. Resist the urge to over-mix; you want to keep that vibrant, marbled look.

Step 5: Fold in the Whipped Topping

Now, add your thawed whipped topping and fold it in gently. This instantly makes everything lighter and gives your ice cream cake that signature cloud-like finish. Take care not to deflate the mixture—it should stay smooth and airy.

Step 6: Assemble and Freeze

Smooth your creamy filling over the prepared graham crust, using a spatula to make the top nice and even. Pop your Orange Creamsicle Ice Cream Cake into the freezer for at least 4 hours—overnight is perfect—until it’s firm and ready to slice.

Step 7: Serve

Before serving, let your cake sit out at room temperature for 5 to 10 minutes so it slices easily. That little bit of patience makes the world of difference for clean, pretty pieces. Enjoy the wave of creamy orange and vanilla flavor at first bite!

How to Serve Orange Creamsicle Ice Cream Cake

Garnishes

A dollop of fresh whipped cream, a scatter of orange zest, or a handful of white chocolate curls look absolutely stunning on each slice. You can also add a fresh orange wedge for color—so simple, so gorgeous!

Side Dishes

Because Orange Creamsicle Ice Cream Cake is sweet and zesty, serve it with a crisp fruit salad or a bowl of fresh strawberries. Even a cool glass of lemonade or iced tea pairs perfectly, keeping that breezy summer vibe alive.

Creative Ways to Present

Take things up a notch by cutting the cake into fun shapes (think circles with a biscuit cutter, or tiny squares for a party platter). Or serve individual slices in parfait glasses layered with extra graham crumbs and whipped cream for a playful twist. Your guests will love the presentation—and the taste!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Orange Creamsicle Ice Cream Cake tightly with plastic wrap, or transfer slices to an airtight container. It keeps its best flavor and texture for up to 5 days in the freezer—if it lasts that long, of course!

Freezing

This cake is a natural for prepping in advance! Once frozen solid, you can wrap the entire cake (pan and all) with foil for longer storage. Just be sure to thaw slightly before serving for that perfect creamy bite.

Reheating

This icy cake isn’t made for reheating, but if it’s too firm right from the freezer, just let slices stand at room temperature for about 5–10 minutes before digging in. That quick wait makes slicing and serving so much easier and truly brings out the cake’s creamy consistency.

FAQs

Can I use a different flavor of sherbet?

Absolutely! While orange gives you the true “creamsicle” vibe, lemon, raspberry, or even pineapple sherbet would work beautifully in this base recipe.

Is there a substitute for graham crackers in the crust?

You can swap the graham crackers for crushed vanilla wafers or shortbread cookies—both are delicious and offer a slightly different twist on texture and flavor.

Can I make Orange Creamsicle Ice Cream Cake dairy-free?

Yes! Use dairy-free ice cream, your favorite non-dairy whipped topping, and make sure your sherbet is dairy-free as well. The cake may have a slightly different consistency, but the flavor will still shine.

How far ahead can I assemble this cake?

You can make your Orange Creamsicle Ice Cream Cake up to three days in advance. Just keep it tightly covered in the freezer until about 10 minutes before serving.

Can I add extras like fruit or sprinkles?

Go for it! Chopped fresh strawberries, mandarin oranges, or rainbow sprinkles would all make fun, tasty additions either folded into the filling or used as toppings.

Final Thoughts

I really can’t recommend Orange Creamsicle Ice Cream Cake enough—every slice tastes like summertime joy, and it never fails to bring smiles all around. Whether you’re celebrating or just looking for an extra-special sweet treat, give this creamy, tangy, no-bake dessert a try. I know you’ll fall in love with it, too!

Orange Creamsicle Ice Cream Cake Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 4 hours 20 minutes (including freezing)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the nostalgic flavors of a classic creamsicle with this delightful Orange Creamsicle Ice Cream Cake. This no-bake dessert features layers of orange sherbet and vanilla ice cream blended with whipped topping, all atop a buttery graham cracker crust. Perfect for summer gatherings or as a refreshing treat any time of the year.

Ingredients

Scale

Graham Cracker Crust:

1 package graham crackers or 1 1/2 cups graham cracker crumbs
1/4 cup melted butter

Orange Creamsicle Ice Cream Filling:

1 box orange-flavored gelatin (3 oz)
1 cup boiling water
1/2 cup cold water
1 pint orange sherbet, softened
1 pint vanilla ice cream, softened
1 (8 oz) tub whipped topping, thawed

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Instructions

Prepare the Gelatin: In a medium bowl, dissolve the orange gelatin in boiling water. Stir in cold water and let cool for 10 minutes.
Make the Crust: Combine graham cracker crumbs and melted butter to form a crust. Press into a 9×13-inch baking dish and freeze for 10 minutes.
Prepare the Filling: Mix softened orange sherbet and vanilla ice cream. Add the cooled gelatin and fold in whipped topping until smooth.
Assemble the Cake: Spread the ice cream mixture over the prepared crust. Freeze for at least 4 hours until firm.
Serve: Before serving, let the cake sit at room temperature for 5–10 minutes for easier slicing.

Notes

For extra citrus flavor, add a teaspoon of orange zest to the mixture.
You can substitute a graham cracker crust with crushed vanilla wafers or shortbread cookies.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Freezing
Cuisine: American