Who doesn’t love a good old ice cream cake? Although summer isn’t here, it isn’t a crime to crave some refreshing treats. This citrusy, frosty sherbet ice cream cake is just what you need. With pretty pastels in a beautiful ombré effect, it will bring you and your kids the summer feel that we are all craving as we anticipate the arrival of spring.
Ice cream cakes are easy to whip up, so all you need is the sherbet flavors of your choice and any ice cream scoop (we say the bigger, the better). It checks all the boxes: sweet, fruity, and uber-refreshing.
Ingredients
- 3 or more flavors of sherbet
- Springform pan
- Small mixing bowl
- Ice cream scoop
Preparation
- Decide the order of your cake layers. Place one scoop of the first layer into the pan and smooth it into the bottom and one-third of the way up the walls. This will keep the following layers from seeping out of the springform pan.
- Place seven more scoops of the same flavor into a bowl and set aside to soften until it’s pourable.
- Pour sherbet into the cake pan. Place the pan in the freezer and allow the sherbet to resolidify. Repeat for each layer.
- Release the sides of the springform pan from the cake and return it to the freezer until it’s ready to cut and serve.
If you enjoyed making this sherbet ice cream cake and your family devoured it within minutes, revisit this recipe once summer comes. It will be all the more enjoyable once the temperature starts rising.
