Ice cream cake is an easy-to-make summer dessert, but have you ever had one made with sherbet? This Rainbow Sherbet Cake has a lemon cookie crust, a pretty sherbet middle, a layer of marshmallow sauce, and a whipped cream topping.
I think sherbet is one of the most underrated desserts. There's so much to love about it; it's sweet and fruity and the most perfect refreshing dessert on a hot summer day.
I'll happily eat a bowl of sherbet any day of the week, but I also think sherbet deserves something a little bit more special. That's why I turned it into an ice cream cake.
Except I can't really call it an "ice cream cake" since it's not made with ice cream. So, I'm calling it a rainbow sherbet cake and urging you to make it before summer is over.
You'll really mostly just be assembling the cake since you can purchase most of the ingredients. So, despite the fact that it needs to spend quite a bit of time in the freezer, it's super easy to make and doesn't require a lot of active time from you.
What You Need
This sherbet cake has a few different components, but all are incredibly easy to make. The entire cake only requires a few ingredients! They include:
- Lemon Oreo Cookies (for cookie crust)
- Rainbow Sherbet (I used 2 quarts of sherbet)
- Marshmallow Sauce (this layer is optional, but yummy)
- Whipped Cream (for topping... I recommend making homemade)
How to Make Cookie Crust
The first step for this cake is to make the cookie crust.
Line the bottom of a 9-inch springform pan with parchment paper.
Put Oreo cookies in a food processor. I highly recommend using Lemon Oreo cookies as the flavor is delicious with sherbet, but if you can't find them, you can certainly use Golden or any flavor you like!
Process the cookies until they turn into fine crumbs.
Pour in melted butter and pulse a few times until well blended.
Pour cookie crumbs into prepared pan and press down into even layer on bottom of pan.
Place pan in freezer for 15 minutes while you prepare the sherbet filling.
How to Make Whipped Cream Topping
The other component I recommend making from scratch is the whipped cream topping because it's SO easy to do.
All you have to do is add cream, confectioners' sugar, and vanilla to the bowl of a stand mixer with whisk attachment or to a large bowl with a hand mixer.
Beat on medium-high speed until stiff peaks form, about 4-5 minutes.
If you really don't want to make it from scratch, you can purchase Cool Whip or a similar whipped topping.
How to Assemble Rainbow Sherbet Cake
The rest of the cake just requires layering all of the ingredients over the cookie crust- sherbet, marshmallow, whipped cream, and sprinkles. And making sure everything is properly chilled.
You want the sherbet to be soft enough to spread over the cookie crust, but not so soft that the colors swirl together too much or turn into an icky color.
I put the sherbet in a large bowl and let it sit out for about 5 minutes at room temperature. Then I give it a little stir with a wooden spoon or spatula to make sure it's soft enough for spreading.
Put the sherbet over the cookie crust and then use the wooden spoon or spatula to smooth it out.
Place cake in the fridge for at least 30 minutes.
Now you're ready for the marshmallow sauce layer! Please note that this layer is optional as it does add some deliciousness, but is also a little bit messy.
I use this marshmallow sauce and just pour it over the top of the sherbet and spread it around to fully cover.
The marshmallow sauce doesn't fully freeze, so when you serve the cake, it will get a little runny much faster than the sherbet will melt.
If you prefer a neater cake, skip this layer. But it's the kind of messiness I don't mind because it's so delicious!
Once this layer is on, put the cake in the freezer for another 30 minutes.
Finally, spread the whipped cream topping over the marshmallow layer and add on some pretty sprinkles!
Now you'll need to put the entire cake back in the freezer for at least 12 hours. First, be sure to cover it in plastic wrap or foil.
I know, I know; it's a lot of waiting time.
But it's totally worth it for this delicious sherbet cake... Especially since it's so easy to put it together!
Plus, chances are you're making it for a party and will be happy to get it done a day early, pop it in the freezer, and then worry about the rest of the food.
Cut your guests nice big slices of the cake and marvel at the pretty rainbow sherbet colors. Be sure to use a very sharp knife and to cut down all the way through the cookie crust, which will be harder than the rest of the cake.
I've seen other sherbet cakes, some made with actual sherbet and some made with fruity flavored cake. But they are generally made by layering different colors of sherbet.
I love the swirled look this cake has!
As you can see, the marshmallow sauce gets melt-y pretty quickly, but it's so tasty.
This is the perfect birthday cake option for anyone who doesn't like chocolate and prefers frozen treats to actual cake.
I also think a lot of people don't realize how easy ice cream cakes are to make if you're using store-bought ice cream. It's really just assembling.
And rainbow sherbet cakes are just as easy!
More Sherbet Dessert Recipes
Like I mentioned, I think sherbet is a totally underrated dessert. I'm totally happy with a big bowl of it on a hot summer night. But I also love other sherbet-themed desserts. Here are some of my favorites:
- Rainbow Sherbet Cupcakes
- Rainbow Sherbet Meringues
- Rainbow Sherbet Cheesecake (from My Heavenly Recipes)
- Rainbow Sherbet Sparkling Cider Floats (from Cupcakes and Kale Chips)
- Homemade Rainbow Sherbet (from Baked by Rachel)
What do I have to do to make sherbet the official dessert of summer?
Though I think this is the perfect cake for summer, sherbet is sold year-round and this is a fun frozen cake to make any time of year!
Do you love rainbow sherbet?
Rainbow Sherbet Cake
Lemon Cookie Crust
- 24 Lemon Oreo Cookies
- 4 Tbsp melted butter
- 2 quarts rainbow sherbet
- 1 cup marshmallow cream (optional)
- Sprinkles, for topping
Whipped Cream Topping
- 1 cup heavy cream
- 2 Tbsp confectioners' sugar
- 1 tsp vanilla extract
Lemon Cookie Crust
- Line a 9-inch springform pan with parchment paper.
- Put Oreo Cookies in a food processor and blend until they turn into fine crumbs. Pour in melted butter and pulse a few times until well blended.
- Pour cookie crumbs into prepared pan and press down into even layer on bottom of pan.
- Place pan in freezer for 15 minutes while you prepare the sherbet filling.
- Transfer sherbet to a large bowl and let sit at room temperature for about 5 minutes. Give it a quick stir with a wooden spoon or spatula. You want it to be soft enough to spread, but not so soft that the colors are all blending together.
- Put the sherbet over the cookie crust and then use the wooden spoon or spatula to smooth it out. Place cake in the fridge for at least 30 minutes.
- If using it, pour marshmallow sauce over the top of the sherbet and spread it around to fully cover. Put the cake in the freezer for another 30 minutes.
- Spread whipped cream over the marshmallow layer and add on some sprinkles. Cover with plastic wrap or foil and put entire cake back in the freezer for at least 12 hours.
- Use a sharp knife to cut cake into slices (be sure to cut through the cookie crust as this will be a bit harder than the rest of the cake).
Whipped Cream Topping
- Add all ingredients to the bowl of a stand mixer with whisk attachment or to a large bowl with a hand mixer.
- Beat on medium-high speed until stiff peaks form, about 4-5 minutes.