I love an ice cream cake as much as the next girl…really. I promise, I do. But this summer, I’m dreaming of refreshing, citrus-y frosty treats. While I’ll never turn down a traditional ice cream cake, the pretty pastels of this ombre sherbet ice cream cake are calling my name. Doesn’t this transition of pink, orange, and yellow look like a summer sunset? The kids (and a few neighbours) have already called dibs on the first slice. Sorry, homies! The first one is all mine.
Supplies:
- 3 or more flavors of sherbet
- springform pan
- small mixing bowl
- ice cream scoop
Instructions:
Step 1: Decide the order of your cake layers. Place one scoop of the first layer into the pan, and smooth it into the bottom of the pan and one-third of the way up the walls. This will keep the following layers from seeping out of the springform pan.
Step 2: Place seven scoops of the same flavor into a bowl, and set aside to soften until it’s pourable.
Step 3: Pour sherbet into the cake pan. Place the pan in the freezer, and allow the sherbet to resolidify. Repeat for each layer.
Step 4: Release the sides of the springform pan from the cake, and return it to the freezer until it’s ready to cut and serve.
Images by Shauna Younge of Sweet Tooth
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