RAINBOW SHERBET CAKE
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
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
ORANGE SHERBET ICE CREAM CAKE WITH SUGAR COOKIES AND LEMON WHIPPED CREAM FROSTING
This dessert is like an orange creamsicle in cake form, with a sugar cookie crust and a lemony whipped cream frosting.
Provided by Food Network Kitchen
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
SHERBET CREAM CAKE
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
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.
LAYERED SHERBET DESSERT
Macaroons and pecans combine in this special layered sherbet dessert. Try garnishing with fresh strawberries and just listen to folks "ooh" and "ahh" when you bring this in! -Kathryn Dunn, Axton, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes., Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.
Nutrition Facts : Calories 387 calories, Fat 26g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 38mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 4g fiber), Protein 3g protein.
SHERBET CREAM CAKE
For a show-stopping summer dessert, I 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.
Provided by looneytunesfan
Categories Frozen Desserts
Time 30m
Yield 14-16 serving(s)
Number Of Ingredients 10
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 quart 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 quart 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 798.6, Fat 53.1, SaturatedFat 26.6, Cholesterol 124.2, Sodium 164.8, Carbohydrate 79.9, Fiber 8.4, Sugar 64.5, Protein 9.2
SHERBET-FILLED ANGEL FOOD CAKE
Here's a cool way to treat angel food cake: Fill it with sherbet or ice cream. We finish this cake with a tart, sweet lime glaze. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). Fill tunnel with sherbet, mounding slightly; replace cake top. Wrap cake securely in plastic; freeze overnight., To serve, in a small bowl, mix confectioners' sugar, lime zest and enough lime juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Freeze until serving.
Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.
RAINBOW SHERBET ANGEL FOOD CAKE
Talk about a dessert that pops. Sometimes I make this easy cake even more eye-catching by coloring the whipped cream too. Use whatever sherbet flavor combination you like. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.
Nutrition Facts : Calories 253 calories, Fat 16g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
ORANGE CREAMSICLE ICE CREAM CAKE
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
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.
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- Using a long serrated knife, cut each cake layer in half horizontally. Place one cake layer, cut side up, on the bottom of a 8-inch springform pan (if necessary, trim to fit).* Attach sides of pan. Spoon orange sherbet onto cake layer in pan; spread evenly. Top with second cake layer; spread with lime sherbet. Top with third cake layer; spread with raspberry sherbet. Top with fourth cake layer, cut side down. Cover with plastic wrap; freeze for 3 to 4 hours or until firm.
- For frosting, in a large mixing bowl beat cream cheese, powdered sugar, milk, and vanilla with an electric mixer on medium to high speed until light and fluffy. Stir in a small amount of the whipped topping to lighten. Fold in the remaining whipped topping.
- Remove plastic wrap from cake. Remove sides of pan. Using a wide spatula, transfer cake from bottom of springform pan to a serving plate. Spread top and sides of cake with frosting. Top cake with small candies. Freeze, uncovered, for 1 to 2 hours or until firm.
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