Rainbow Sherbet Cake
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 swirled sherbet middle, a layer of marshmallow sauce, and a whipped cream topping.
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Makes: 12 servings
Ingredients
Lemon Cookie Crust
- 24 Lemon Oreo Cookies
- 4 Tbsp melted butter
Cake
- 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
Instructions
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.
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