Dreamsicle Ice Cream Cake
This is a perfect dessert for the Easter guests with
it’s bright color it just reminds you of spring!
1-1/4 cups graham cracker crumbs
1 teas orange zest
1/4 cup butter, melted
1/4 cup heavy whipping cream
3 tbls butter
12 oz white chocolate, shaved
1 teas vanilla
2 teas orange zest
3 pints orange sherbert, divided
2 pints vanilla ice cream
Butter the bottom of a 9-inch springform pan. Combine the crumbs and the 1 teaspoon orange zest; stir in the melted butter. Press mixture evenly into the bottom of the pan and bake in a 325 degree oven for 6 minutes or until crust is lightly browned. Cool on a wire rack. Place the cream and 3 tablespoons butter in a heavy saucepan and heat over medium heat until butter is melted. Remove from heat and stir in the white chocolate. Let sit for 1 minute and stir. If chocolate is not completely melted, return to a low heat on the stove and stir until melted. Remove from heat and stir in the vanilla and 2 teaspoons orange zest. Cool to room temperature. To put this cake together, spread half of the orange sherbert evenly over the crust and gently spread 1/2 cup of the sauce over it. Follow with the vanilla ice cream and top with another 1/2 cup of the sauce. Finally, spread the remaining sherbert over the top. Freeze until firm, at least 4 hours if not overnight. Cover and refrigerate any remaining sauce to serve with the cake. To cut cake, remember to wipe your knife with a damp cloth after each slice. Serve with warmed sauce and enjoy!
To soften sherbert and ice cream so you can spread it, place in the frig for 10-20 minutes. Do not let it melt!