Posted by: Jason Wood | July 13, 2009

Orange Creamsicle Cake


When I was a kid I just loved creamsicles, they were my favorite summertime treat. I would literally walk over hot coals if there were a creamsicle waiting on the other side I loved them that much. Chocolate ice cream of course was (and is) great, I ate it by the bucket (daily), but creamsicles were a treat, not every day and that is why they were so great.

Today was Supergirl’s birthday and she asked me to make the cake for her party, and that she wanted an ice cream cake. I thought creamcicle! It worked out pretty well (and the theme of Supergirl’s party was dress like a rockstar – I feel the need to explain the eye shadow).


The cake tasted JUST like a creamsicle, and it was super easy to make. The recipe came from Kraft, and originally called for Cool Whip, but I just couldn’t bring myself to use any product that declares, loud and proud, on the lid that it is an “edible oil product”. Gave me the shivers, so I used whipped cream.

Here is what you need:


You have to love things that you can make with a handful of ingredients. You need to let the sorbet soften for a little, so set it out on the counter and get the pan ready. You will need a loaf pan, lined with foil.


This makes it possible to get the cake out of the pan with no fuss. Sorbet softens very quickly so by the time you finish smoothing out the foil into the pan the sorbet will be softened. Spread the sorbet into the pan.


Pop the pan into the freezer to harden the sorbet back up while you get the next layer ready. You need about three cups of whip cream, which takes about 500 ml of whipping cream.


Once the whipping cream starts to hold its shape put it aside and put a block of softened cream cheese in a bowl and blend it until it is smooth.


As a quick aside, if you are anything like me you will forget to get the cream cheese or butter out of the fridge to let it soften so when it comes to start you are stuck with this rock hard block that is a right pain to blend. Here is a quick and easy way to soften butter or cream cheese.


Put the cream cheese on a piece of wax paper and then fold the wax paper over the cheese


take your rolling pin and give it a whack or two (or more depending on what your aggression level is this particular day)


and then roll it out


and then peel it off the wax paper and dump it into the bowl


Whips up no problem at all! OK, back to the cake.

Next, add an entire can of sweetened, condensed milk. This stuff I think is the nectar of the gods. When I was little my mom baked with this at Christmas and I would anxiously wait to lick the bowl or get the can and a spoon. Mmmmm.


Beat the condensed milk into the cream cheese until smooth the add the orange juice.


then stir the whip cream in


This is just a little of the whip cream to show you the step. Add all three cups in and then stir it in. Once it is completely mixed in get the pan out of the freezer and pour the mixture over the sorbet.


It needs to go into the freezer for 3 – 4 hours until everything is firm.


When you are ready to serve the cake invert the pan onto the serving plate and lift the pan off. You will need to peel the foil off. It will come off easily but if it does rip make sure to get all the little pieces as chewing on aluminum foil is not fun!

Making an entire loaf pan is good for a kids party, or a potluck in the summer but I got to thinking that this dessert could actually be used for a more grown-up party as well. Follow all the above steps, but instead of using a loaf pan line a large muffin pan with foil and you get individual-sized serving that can be plated very nicely.


If you like creamsicles as much as I do you will love this dessert, and so will everyone else. Oh, and for those that need to be concerned with this – the sorbet I used is Gluten-free, so this is a GF recipe too!

Orange Creamsicle Cake

2 cups orange sorbet, softened

1 package cream cheese, softened

1 can sweetened condensed milk

1/2 cup orange juice

500 ml whipped cream

line loaf pan with foil and spread softened sorbet in pan. Place in freezer for 10 minutes. While pan is in freezer beat cream until it just begins to stiffen and set aside. Beat cream cheese and add sweetened, condensed milk. Beat until smooth and then beat in orange juice until smooth. Stir in whipped cream. Pour mixture into loaf pan and then freeze for 3 – 4 hours. To serve invert pan onto serving tray and loft pan off. Peel foil off cake.



  1. […] Everyone is familiar with Eagle brand? this is what it usually looks like when you open a can (from Orange Creamsicle Cake) […]

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