Best Frozen Creamsicle Cake Recipes

FROZEN "CREAMSICLE" CAKE

Frozen

Categories Citrus Dairy Dessert Freeze/Chill Low Fat Orange Summer Healthy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

16 low-fat vanilla wafers, finely ground in a food processor
2 teaspoons finely grated fresh orange zest
2 teaspoons unsalted butter, melted and cooled
1 tablespoon light corn syrup
1 cup orange sorbet, slightly softened
1 cup nonfat vanilla frozen yogurt
Garnish: finely julienned fresh orange zest
a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan

Steps:

Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.

FROZEN CREAMSICLE CAKE

Frozen Creamsicle Cake image

Perfect summer dessert. Try it with chocolate ice cream instead of vanilla for a flavor twist. Cook time=freezer time. Special equipment: a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan

Provided by spatchcock

Categories Frozen Desserts

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

16 reduced-fat vanilla wafers, finely ground in a food processor
2 teaspoons finely grated fresh orange zest
2 teaspoons unsalted butter, melted and cooled
1 tablespoon light corn syrup
1 cup orange sorbet, slightly softened
1 cup non-fat vanilla frozen yogurt (try coffee flavored frozen yogurt for a truly unique twist!)
finely julienned fresh orange zest, to garnish

Steps:

Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides.
Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan.
Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
While sorbet is freezing, slightly soften frozen yogurt.
Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic.
Let stand 5 minutes to soften, then cut crosswise into 4 slices.

Nutrition Facts : Calories 104.1, Fat 4.4, SaturatedFat 1.8, Cholesterol 13.2, Sodium 53.6, Carbohydrate 16.2, Fiber 0.4, Sugar 7.5, Protein 0.8

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