Ice cream cake with orange sorbet, sugar cookies and lemon whipped cream
Votes: 3
Time: 4 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 580, total fat 36 G., saturated fats 20 G., proteins 7 G., carbohydrates 59 G., fiber 2 G., cholesterol 111 mg, sodium 193 mg, sugar 46 G.
Calories 580, total fat 36 G., saturated fats 20 G., proteins 7 G., carbohydrates 59 G., fiber 2 G., cholesterol 111 mg, sodium 193 mg, sugar 46 G.
This no-bake cake is the perfect solution for summer celebrations. On a hot day, everyone will be thrilled to enjoy this refreshing citrus ice cream in the shape of a real cake, with a sugar cookie crust and topped with lemon whipped cream and crunchy flaked almonds. This cake's filling is orange sorbet and frozen yogurt, layered in a checkerboard pattern. It's not only beautiful but also less caloric than traditional ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Ice cream cake
- 8-10 sugar cookies
- 0.5 cups creamy marshmallows
- 1 liter orange sorbet, softened
- 1 liter vanilla frozen yogurt, softened
- Unsalted butter, to grease the pan
Lemon Whipped Cream
- 2 cups heavy cream
- 3 tablespoons lemon curd
- 2 tablespoons powdered sugar
- 0.5 tsp vanilla extract
- 1/4 cup toasted sliced almonds
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Recipes with similar ingredients: cream, marshmallow cream, shortbread cookies, Orange sorbet, almond, lemon cream, yogurt
Cooking the dish according to the recipe:
- Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper.
- Line the bottom of the prepared pan with sugar cookies, covering them completely. Spread the marshmallow fluff over the cookies. Top with alternating scoops of orange sorbet and frozen yogurt, pressing firmly to create a marbled or checkered pattern. Smooth the surface with an offset spatula. Cover with plastic wrap and freeze until the ice cream sets, about 2-2.5 hours.
- Unwrap the cake, run a knife around the edge, then open the pan lock and remove the ring. Invert the cake onto a piece of plastic wrap and remove the pan bottom and parchment. Place an inverted plate on top and invert the cake again.
- Lemon Whipped Cream Frosting:
In a large bowl, combine the heavy cream, lemon curd, sugar, and vanilla extract. Beat with a mixer until soft peaks form. You'll have enough frosting to cover the top and sides of the cake, plus extra for garnishing, if desired. - Frost the top and sides of the cake with lemon whipped cream frosting and sprinkle with almonds. If the cake starts to soften too much, return it to the freezer for a few minutes.
- Freeze the finished cake for another 1.5-2 hours or overnight. Let it sit at room temperature for 20 minutes before serving.
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