Orange Creamsicle Ice Cream Cake

The Orange Creamsicle Ice Cream Cake is a chilled delight that transforms your favorite childhood ice cream treat into a dazzling dessert centerpiece. Layered with a fluffy vanilla cake base, tangy orange JELLO-soaked sponge, and two luscious layers of no-churn vanilla and orange cream cheese ice cream, it’s an irresistible combination of textures and tastes.

Whether you’re celebrating a summer birthday, hosting a backyard BBQ, or just craving something cool and creamy, this frozen cake is a showstopper. Topped with silky Cool Whip and juicy orange candies, it’s as beautiful as it is delicious—and guaranteed to be the first thing gone from the dessert table!

Full Recipe:

Cake Layer:

3/4 cup + 2 tbsp all-purpose flour
1/2 cup sugar
1 1/4 tsp baking powder
6 tbsp salted butter, room temperature
2 egg whites
1 1/2 tsp vanilla extract
1/4 cup sour cream
1/4 cup milk
3 tbsp hot water
3 tbsp orange JELLO powder

Ice Cream Layers:

12 oz cream cheese, softened
3/4 cup sugar
1/4 cup milk
12 oz Cool Whip
Remainder of 3 oz orange JELLO powder (less 3 tbsp used above)
2 tbsp hot water
2 tsp vanilla extract

Additional Toppings:

8 oz Cool Whip
Orange candy slices
Orange gel icing color (optional)

Directions:

Cake:

Preheat oven to 350°F (175°C). Line 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. Mix on medium speed until just smooth.
Spread batter evenly into the cake pan and bake for 18–20 minutes, or until a toothpick comes out with a few crumbs.
Cool in the pan for 3–4 minutes, then transfer to a rack. Level the top of the cake and poke holes across it.
Combine 3 tbsp hot water with 3 tbsp orange JELLO and spoon over the cake, letting it seep into the holes.

Ice Cream Layers:

Beat cream cheese and sugar until smooth.
Mix in the milk.
Fold in the Cool Whip until well combined.
Split the mixture evenly into two bowls.
In a small bowl, dissolve the remaining JELLO in 2 tbsp hot water. Fold into one bowl to create the orange layer.
Add vanilla extract to the second bowl for the vanilla layer.

Assembly:

Line an 8-inch springform pan with parchment around the edges.
Place the cake layer on the bottom.
Spread the vanilla ice cream mixture over the cake, smoothing it evenly.
Add the orange ice cream mixture on top and smooth.
Freeze 6–8 hours until solid.
Once frozen, remove from the pan, peel off parchment, and frost with 8 oz Cool Whip. Tint with orange gel color if desired.
Garnish with piped Cool Whip and orange candy slices.
Freeze again until ready to serve.

Prep Time: 25 minutes | Cooking Time: 18 minutes | Total Time: 43 minutes
Kcal: 401 kcal | Servings: 12–14 slices

A Chilled Throwback: The Inspiration Behind the Orange Creamsicle Ice Cream Cake

The Orange Creamsicle Ice Cream Cake is more than just a dessert—it’s a nostalgic experience baked and frozen into layers. Inspired by the classic orange creamsicle popsicles many of us adored in childhood, this frozen cake version combines the zing of orange with the mellow creaminess of vanilla in a truly delightful way. The inspiration stems from summertime memories, simple joys, and that distinctive flavor pairing that has stood the test of time. This cake is the ideal reimagination of a retro treat brought into the modern dessert world.

What sets this recipe apart is that it doesn’t just mimic the flavor—it recreates the full creamsicle experience in every bite. There’s the soft vanilla cake at the base, a light infusion of tangy orange JELLO, and not one but two layers of ice cream—vanilla and orange—each smooth and rich without being too heavy. Together, it forms a cake that is just as impressive to serve as it is to enjoy.

Flavor Profile: Creamy, Citrusy, and Balanced

This cake delivers a layered flavor profile that’s surprisingly balanced. The orange element, delivered through a careful use of JELLO powder and orange-infused cream, is bright but not overpowering. It cuts through the richness of the cream cheese and Cool Whip layers, ensuring that each slice feels refreshing rather than overly indulgent.

Vanilla steps in as the bridge between citrus brightness and sweet creaminess. The sponge cake at the base brings a subtle vanilla tone and a bit of structure, grounding the more delicate, mousse-like upper layers. The combination of cream cheese, milk, and whipped topping provides the ice cream layers with both volume and a pleasant tanginess that echoes cheesecake without the need for baking.

Each bite is cool, silky, and flavorful—offering just the right amount of citrus tang, vanilla sweetness, and creamy texture to keep you coming back for more.

Why This Cake Works So Well

The genius of this dessert lies in its layering technique and texture variation. The foundation—a soft vanilla cake soaked in orange JELLO—creates a moist, slightly chewy base with citrus notes soaked right in. This contrasts beautifully with the ice cream layers above, which are fluffy, creamy, and melt-in-your-mouth smooth.

The use of cream cheese adds a subtle tang and firmness to the no-churn ice cream, allowing it to hold up even after slicing. Meanwhile, Cool Whip makes the texture light and airy, making this cake feel less dense than traditional ice cream cakes.

Additionally, the cake uses simple components in creative ways. By dissolving part of the JELLO powder in hot water and folding it into the cream mixture, you create a naturally orange-colored ice cream without the need for artificial flavors or heavy food coloring.

Ideal Occasions for Serving

This dessert is ideal for a wide range of events: summer birthdays, Fourth of July cookouts, family reunions, baby showers, or even as an elegant finale to a casual backyard barbecue. Because it’s frozen, it’s also a make-ahead dream, making it stress-free for hosts who want to prep in advance.

The cake also transports well, especially when stored in a springform pan with a lid or in an insulated container. Whether you’re entertaining at home or bringing dessert to a friend’s place, it keeps well and presents beautifully once released from the mold.

Tips for the Perfect Orange Creamsicle Ice Cream Cake

To make this recipe foolproof and even more enjoyable, here are some helpful tips:

Use a springform pan: This makes the final cake much easier to assemble, freeze, and remove without damaging the edges.
Line your pan properly: Parchment paper along the sides will help the layers release cleanly and provide a neat finish.
Work quickly with the ice cream layers: Since these are no-churn mixtures, they’re soft when assembled. Work efficiently to prevent melting during the layering process.
Allow enough freezing time: Be patient with the freezing step. Give it at least 6–8 hours to ensure that each layer is completely firm before unmolding or slicing.
Decorate just before serving or keep frozen until needed: Add the Cool Whip frosting and candy slices close to serving time for the best visual appeal.

Fun Variations to Try

The original recipe is a hit on its own, but adventurous bakers can try these fun spins:

Lemon Creamsicle Cake: Swap orange JELLO for lemon for a zingy, tart flavor.
Berry Cream Dream: Replace the orange flavor with raspberry or strawberry JELLO for a berry creamsicle cake.
Chocolate Drizzle: Add a white chocolate ganache drizzle on top for added richness and contrast.
Layered Popsicle Version: Use popsicle molds and create mini frozen treats with the same layered method.
Crushed Graham Cracker Base: Substitute the cake base with a graham cracker crust for a cheesecake-style twist.

These variations allow you to keep the method and texture while customizing the flavor to your occasion or preference.

Serving Suggestions for the Best Experience

Serve this cake slightly thawed—around 10 to 15 minutes out of the freezer—so that the texture softens enough to slice cleanly and bring out all the creamy nuances. Use a warm knife (run under hot water and wiped dry) for slicing to maintain clean layers.

Pair each slice with a scoop of vanilla ice cream, a citrus cocktail, or a refreshing iced tea for a full dessert experience. A few fresh orange slices on the side or a mint sprig on top can elevate the presentation.

For parties, consider pre-slicing and plating the dessert for convenience and a polished finish. This also helps with portion control and keeps things moving at the dessert table.

How to Store and Keep Fresh

Storage is key with frozen desserts, and this one is no different. Store the finished cake in the freezer tightly covered with foil or plastic wrap. You can also keep it in the springform pan with a lid to avoid freezer burn and protect the decorations.

For best taste and texture, enjoy within 7–10 days of making. Avoid frequent thawing and refreezing, as it can affect the creamy texture and cause ice crystals to form. If you’re making it in advance, you can add the decorative touches right before serving to keep them looking fresh.

Conclusion: A Modern Take on a Childhood Favorite

The Orange Creamsicle Ice Cream Cake is a brilliant fusion of nostalgia and elegance. It brings together the beloved creamsicle flavor combo with the structure and celebration-worthy presence of a cake. Its ease of preparation—no churning, no baking-intensive steps—and freezer-friendly nature make it perfect for warm-weather gatherings and special occasions alike.

What really makes this dessert shine is how it appeals across generations. Kids love the vibrant color and creamy taste, while adults appreciate the balance and clever construction. It’s a treat that bridges memory and modern culinary creativity, offering a moment of joy in every frozen bite.

Whether you’re looking to wow guests at a party or simply indulge in a bit of dessert nostalgia at home, this Orange Creamsicle Ice Cream Cake is sure to earn a permanent spot in your summer recipe collection.