This Orange Creamsicle Ice Cream Cake is light, fruity and just like eating an orange creamsicle in ice cream cake! I'm so excited to share it with you!


  1. 3/4 cup + 2 tbsp all purpose flour
  2. 1/2 cup sugar
  3. 1 1/4 tsp baking powder
  4. 6 tbsp salted butter, room temperature (I use Challenge Butter)
  5. 2 egg whites
  6. 1 1/2 tsp vanilla extract
  7. 1/4 cup sour cream
  8. 1/4 cup milk
  9. 3 tbsp hot water
  10. 3 tbsp orange JELLO powder*

  1. 12 oz cream cheese, softened
  2. 3/4 cup sugar
  3. 1/4 cup milk
  4. 12 oz Cool Whip
  5. 3 oz package orange JELLO powder, less 3 tbsp*
  6. 2 tbsp hot water
  7. 2 tsp vanilla extract

  1. 8 oz Cool Whip
  2. orange candy slices
  3. orange gel icing color

NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.
  • Preheat oven to 350 degrees. Line the bottom of an 8 inch cake pan with parchment paper and grease the sides.
  • Whisk together flour, sugar and baking powder in a large mixing bowl.
  • Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
  • Spread batter evenly into cake pan.
  • Bake 18-20 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Allow to cool for 3-4 minutes, then remove to cooling rack to finish cooling.
  • Once cake has cooled, remove dome from cake with a large serrated knife. Poke holes in the top of the cake with something like the end of a wooden spoon, or a straw.
  • Combine hot water and orange JELLO in a small bowl, then spoon mixture over the cake and spread it so that it goes into the holes.