Best 5 Frozen Creamsicle Cake Recipes

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In the realm of delectable desserts, few treats evoke nostalgia and indulgence quite like the frozen creamsicle cake. This iconic confection, with its vibrant orange and vanilla swirl and creamy, icy texture, has captivated taste buds for generations. Whether you're seeking a refreshing summer treat or a delightful way to celebrate special occasions, embarking on a culinary journey to uncover the best recipe for frozen creamsicle cake is an endeavor worth pursuing.

Let's cook with our recipes!

FROZEN CREAMSICLE CRUNCH CAKE



Frozen Creamsicle Crunch Cake image

No need to run down the ice cream truck thanks to this delicious frozen cake that's reminiscent of your favorite childhood treat. We took Yoplait® Light Orange Crème yogurt whipped it into a sweet and creamy filling spread between two crunchy layers of granola because, that's what we do.

Provided by Cheeky Kitchen

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 9

1 pouch (11 oz) Chex™ Granola Mix Gluten Free Honey Nut
12 tablespoons butter, melted
1/2 cup brown sugar
2 tablespoons flour
6 oz. cream cheese, softened
1/2 cup sugar or simple syrup
1 container (8 oz) frozen whipped topping
2 containers (6 oz) Yoplait® Light Yogurt Orange Crème
1 can (15 oz) mandarin oranges, drained

Steps:

  • Pour the Chex™ granola mix into a food processor and process until you achieve a fine crumb. Transfer to a large bowl and drizzle melted butter over the top. Sprinkle with flour. Use a fork to combine mixture into coarse crumbs. Spread half of the mixture into an 8x8-inch dish covered with parchment paper.
  • In a stand mixer, beat together cream cheese, simple syrup, whipped topping and yogurt until light and fluffy. Fold in mandarin oranges. Spread mixture over the crust. Top with remaining crumb.
  • Cover and freeze for 3 hours or more and enjoy!

Nutrition Facts : Calories 420, Carbohydrate 46 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 30 g, TransFat 1/2 g

FROZEN "CREAMSICLE" CAKE



Frozen

Categories     Citrus     Dairy     Dessert     Freeze/Chill     Low Fat     Orange     Summer     Healthy     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

16 low-fat vanilla wafers, finely ground in a food processor
2 teaspoons finely grated fresh orange zest
2 teaspoons unsalted butter, melted and cooled
1 tablespoon light corn syrup
1 cup orange sorbet, slightly softened
1 cup nonfat vanilla frozen yogurt
Garnish: finely julienned fresh orange zest
a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan

Steps:

  • Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
  • While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
  • Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.

FROZEN CREAMSICLE CAKE



Frozen Creamsicle Cake image

Perfect summer dessert. Try it with chocolate ice cream instead of vanilla for a flavor twist. Cook time=freezer time. Special equipment: a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan

Provided by spatchcock

Categories     Frozen Desserts

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 7

16 reduced-fat vanilla wafers, finely ground in a food processor
2 teaspoons finely grated fresh orange zest
2 teaspoons unsalted butter, melted and cooled
1 tablespoon light corn syrup
1 cup orange sorbet, slightly softened
1 cup non-fat vanilla frozen yogurt (try coffee flavored frozen yogurt for a truly unique twist!)
finely julienned fresh orange zest, to garnish

Steps:

  • Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides.
  • Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan.
  • Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
  • While sorbet is freezing, slightly soften frozen yogurt.
  • Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
  • Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic.
  • Let stand 5 minutes to soften, then cut crosswise into 4 slices.

Nutrition Facts : Calories 104.1, Fat 4.4, SaturatedFat 1.8, Cholesterol 13.2, Sodium 53.6, Carbohydrate 16.2, Fiber 0.4, Sugar 7.5, Protein 0.8

CREAMSICLE® ICE CREAM CAKE



Creamsicle® Ice Cream Cake image

Two layers of orange-flavored cake sandwich a layer of vanilla ice cream in this simple recipe, then it's finished off with some whipped topping for a bit of extra flair. And it tastes like the real deal.

Provided by Mackenzie Schieck

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 5h30m

Yield 12

Number Of Ingredients 7

1 serving cooking spray
1 (18.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
1 cup water
3 large eggs
⅓ cup vegetable oil
1 (1.5 quart) container vanilla ice cream
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes.
  • Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes.
  • Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It's okay if the edges aren't smooth or even.
  • Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours.
  • Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 52.8 g, Cholesterol 71.6 mg, Fat 25.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 348.9 mg, Sugar 36.7 g

FROZEN CREAMSICLE CAKE



Frozen Creamsicle Cake image

I served this to my dinner club last weekend to their great delight. It may seem like a lot of steps, but is actually very simple, and a great make-ahead. This is slightly altered from the original in current issue of Gourmet: theirs was a single layer of each ingredient. Excellent light summery desert!

Provided by skat5762

Categories     Frozen Desserts

Time 3h40m

Yield 4-6 serving(s)

Number Of Ingredients 7

48 reduced-fat vanilla wafers, finely crushed (I used a food processor)
6 teaspoons finely grated fresh orange zest
6 teaspoons unsalted butter, melted and slightly cooled
3 tablespoons light corn syrup
3 cups orange sorbet, slightly softened
3 cups non-fat vanilla frozen yogurt
finely julienned fresh orange zest

Steps:

  • This seems like a lot of steps, but its not hard: just repetitious!
  • Line a 3-1/2 by 7-1/2 inch loaf pan with a layer of plastic wrap.
  • Stir together wafer crumbs, zest, butter, and corn syrup in small bowl until combined, then carefully press a shallow layer (about 1/4-inch) into the bottom of pan. (If it starts sticking to your hands, wet your hands with cold water and continue.)
  • Carefully remove liner and place on a flat surface in the freezer to harden.
  • Repeat this process, again placing liner/crumb layer in freezer.
  • Double-line the empty loaf pan with plastic wrap, allowing sides to overhang.
  • Again, press a shallow crumb layer into bottom of loaf pan.
  • Spread softened sorbet evenly over crust, and place in freezer for about 30 minutes, until it begins to harden.
  • While sorbet is freezing, allow yogurt to soften.
  • When ready, remove pan and additional crust layer: carefully peel crust layer from plastic directly to the top of the sorbet.
  • Top crumb layer with softened yogurt, and return to freezer to again harden.
  • When ready, remove pan and additional crust layer, and carefully peel crumb layer from plastic directly to the top of the frozen yogurt.
  • Carefully top with sorbet and return to freezer for about 2 hours, until very firm.
  • Using plastic wrap, lift frozen cake from pan and peel off plastic.
  • Allow to soften just slightly, about 5 minutes, then cut into 4- 6 slices (A cheese slicer worked really well for this). Garnish with julienned orange zest.

Nutrition Facts : Calories 312.2, Fat 13.1, SaturatedFat 5.5, Cholesterol 39.7, Sodium 160.9, Carbohydrate 48.8, Fiber 1.2, Sugar 22.4, Protein 2.5

Tips:

  • For a richer flavor, use heavy cream instead of milk.
  • If you don't have a springform pan, you can use a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
  • To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Once the cake is cooled, you can store it in the freezer for up to 2 months.
  • When you're ready to serve the cake, let it thaw for about 10 minutes before slicing and serving.

Conclusion:

Frozen Creamsicle Cake is a delicious and refreshing summer treat that is perfect for any occasion. With its creamy vanilla ice cream, tangy orange sherbet, and chocolate cookie crust, this cake is sure to be a hit with everyone. So next time you're looking for a fun and easy dessert, give this recipe a try.

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