This Rainbow Sherbet Ice Cream Cake is SO EASY! Frozen pound cake slices, softened raspberry, lime, and orange sherbet, and whipped topping - this is perfect for spring!
I'm going to be completely honest with you here, and if you haven't figured this out so far as a Mostly Homemade Mom fan you'll know it now - I'm OBSESSED with desserts that are super easy, but look super impressive. I don't know about your situation right now, but I have 3 little boys, a husband, a house to take care of, and full time at home job to keep and I just don't have time to mess with things that are going to take a while in the kitchen. Can I hear an AMEN?!
I will often find something at my local grocery outlet that I immediately pick up because I just know there's something creative I can use with it. I've used frozen Sara Lee pound cake in quite a few recipes around here, so I snagged it on a good deal just waiting for inspiration.
And this amazing Rainbow Sherbet Ice Cream Cake turned out absolutely perfect! Seriously, the only skill involved is slicing the pound cake and leaving the sherbet on the counter to soften. That's it, I swear! Because the frozen pound cake come packaged in a foil container, you just pack it back into the foil container with the layers of ice cream, and pop it back into the freezer - no other dirty dishes besides the serving plate.
If you have a kiddo's birthday coming up in your family, I guarantee they would LOVE seeing this come out with candles on top!
yield: 12 servingsAuthor: Kelly Millerprint recipe
Rainbow Sherbet Ice Cream Cake
An ice cream cake recipe with sherbet, frozen pound cake, whipped topping, and sprinkles.
prep time: 2 hour and 15 MINScook time:total time: 2 hours and 15 mins
10.75 oz frozen pound cake, thawed according to package (save foil container)
2 cups orange sherbet
2 cups lime sherbet
2 cups raspberry sherbet
8 oz frozen whipped topping, thawed according to package
Allow sherbet to soften on counter 10-15 minutes or until you're easily able to stir it with a spoon, but before it melts completely to liquid.
Meanwhile, slice thawed pound cake into 4 equal slices lengthwise. Place bottom slice back into foil container.
Spread 2 cups of orange sherbet on pound cake slice evenly. Top with 2nd slice of pound cake, and repeat layers with sherbet flavors and pound cake, ending with final pound cake slice on top. Place cake into the freezer for 1 hour.
Loosen cake from foil container carefully around the edges with a knife. Turn cake out onto a serving platter. Spread whipped topping evenly over cake and top with rainbow sprinkles. Place back into freezer for 1 hour.
When ready to serve, allow cake to sit at room temperature for 5-10 minutes before slicing. Store leftovers in the freezer.
This cake is super easy to customize with your favorite sherbet flavors. I have always had a soft spot for classic orange sherbet, so whichever is your favorite flavor, you could certainly just use all of that flavor instead - you just wouldn't have the rainbow effect. If you try this one, be sure to leave a comment or drop me an email to let me know how it turned out!