This half-made homemade ice cream cake is a real ray of sunshine
Made with store-bought sorbet and ice cream, it’s an ideal dessert for those lazy, hazy summer days
While the sight of any ice cream cake would be enough to brighten our day, this adorable iteration — with its cheery smile and bright orange hue — is a true burst of sunshine. The recipe calls for a handful of pre-made ingredients, such as sorbet and pound cake, so you can focus your time and energy on other parts of the preparation process, like assembling the cake’s colourful layers and getting the decorations just right. Even the kiddos can get in on the fun! Check out the video below to see how simply this sweet little cake comes together, then scroll down to grab the recipe for your next BBQ, birthday or backyard fête.
Sunshine Ice Cream Cake
For a smaller cake, use a 2 ½ L bowl and reduce the amount of mango sorbet to 1 ½ L.
- 2 L mango sorbet or sherbet
- 1 L vanilla ice cream
- 500 mL raspberry sorbet
- 1 (approx. 390g) pound cake
- 500g mascarpone cheese
- 1 tsp vanilla extract
- ¾ cup 35% whipping cream
- ⅓ cup icing sugar, sifted
- Orange food colouring gel, as needed
- 4 oz each orange and yellow candy melts
- Gold sprinkles, edible luster dust or glitter spray, for garnish (optional)
- 1 black licorice lace, for garnish (optional)
- Black fondant formed into circles, for garnish (optional)
Wrap a 3 L metal mixing bowl with plastic wrap so it overhangs the edges — this will be the mold for the ice cream cake. Place in the freezer for at least 20 minutes.
Let the carton of mango sorbet soften in the refrigerator for 10 to 15 minutes. Transfer the sorbet to another chilled bowl and mix it until spreadable. With a rubber spatula, spread the sorbet to an even thickness inside the chilled bowl lined with plastic wrap. Freeze for 30 minutes.
Repeat the layering process with both the vanilla ice cream and the raspberry sorbet to fill the bowl, freezing again for 30 minutes after each addition.
Slice pound cake, lengthwise, into 4 slices, about ½-inch thick. Arrange the cake slices on top of the frozen ice cream layers in the bowl to cover. Press to adhere pound cake to the ice cream. Trim any overhang and fill any cracks with pieces of pound cake. Cover the cake with plastic wrap. Freeze until the layers are completely frozen, about 6 hours but overnight is best.
Beat the mascarpone and vanilla until light and fluffy. In another bowl, whip the cream and icing sugar until soft peaks form. Fold the whipped cream into the mascarpone until blended. Stir in enough food colouring to achieve the desired orange hue for your sun.
Invert the ice cream cake onto a large serving platter. Warm the bowl with your hands to help release the cake from the bowl. Remove the bowl and plastic wrap. Spread the mascarpone whipped topping in an even layer to cover the cake. Freeze for at least 1 hour to set the frosting and until ready to serve.
Add the orange candy melts to one microwave safe bowl and the yellow candy melts to another. Separately, heat the candy melts on medium power, stirring every 20 seconds, for 1 to 2 minutes or until smooth and melted.
Spread each colour, about ⅛-inch thick on a separate parchment paper-lined tray. Let stand for a few minutes or until hardened but still pliable. Cut each colour into 5 (4-inch) triangles to make 10 sunshine rays. (To prevent candy melts from cracking when cutting, warm the knife in hot water before slicing, wiping the blade with a clean towel to dry between slices.)
Just before serving, place the triangles around cake, overlapping slightly to resemble the rays of the sun.
Garnish with gold sprinkles and arrange fondant eyes and cut licorice lace on top to resemble a smiling sunshine face.
Yield: 10 to 12 servings