Creamsicle Ice Cream Cake
Description
In this creamsicle ice cream cake recipe, two layers of orange-flavored cake sandwich a layer of vanilla ice cream and finishes with whipped topping.
Ingredients
•
1 serving cooking spray
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1 (18 1/4 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
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1 cup water
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3 large eggs
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1/3 cup vegetable oil
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1 (1 1/2 quart) container vanilla ice cream
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1 (12 ounce) container frozen whipped topping, thawed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2
Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat for 2 minutes. Pour batter into prepared pan.
3
Bake in the preheated oven until a toothpick inserted into center comes out clean, 24 to 29 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Cool completely, about 30 minutes.
4
Trim cake top with a serrated knife to create a flat surface. Slice cake in half crosswise to create two 9x6½-inch cakes.
5
Line a jelly roll pan with plastic wrap. Place 1 halved cake layer on the prepared jelly roll pan. Cover with ice cream, pressing down gently as you go to create an even layer; it's okay if the edges aren't smooth or even.
6
Place remaining 1 halved cake layer on top, pressing down gently with the palm of your hand. Spread whipped topping on top of cake. Freeze cake until completely frozen, 4 to 6 hours.
7
Trim cake on all sides so you have smooth edges. Freeze until ready to serve.