But they are generally made by layering different colors of sherbet.Īs you can see, the marshmallow sauce gets melt-y pretty quickly, but it's so tasty. I've seen other sherbet cakes, some made with actual sherbet and some made with fruity flavored cake. Be sure to use a very sharp knife and to cut down all the way through the cookie crust, which will be harder than the rest of the cake. Plus, chances are you're making it for a party and will be happy to get it done a day early, pop it in the freezer, and then worry about the rest of the food.Ĭut your guests nice big slices of the cake and marvel at the pretty rainbow sherbet colors. Especially since it's so easy to put it together! I know, I know it's a lot of waiting time.īut it's totally worth it for this delicious sherbet cake. First, be sure to cover it in plastic wrap or foil. Now you'll need to put the entire cake back in the freezer for at least 12 hours. Once this layer is on, put the cake in the freezer for another 30 minutes.įinally, spread the whipped cream topping over the marshmallow layer and add on some pretty sprinkles! But it's the kind of messiness I don't mind because it's so delicious! If you prefer a neater cake, skip this layer. The marshmallow sauce doesn't fully freeze, so when you serve the cake, it will get a little runny much faster than the sherbet will melt. I use this marshmallow sauce and just pour it over the top of the sherbet and spread it around to fully cover. Now you're ready for the marshmallow sauce layer! Please note that this layer is optional as it does add some deliciousness, but is also a little bit messy. Place cake in the fridge for at least 30 minutes. Put the sherbet over the cookie crust and then use the wooden spoon or spatula to smooth it out. Then I give it a little stir with a wooden spoon or spatula to make sure it's soft enough for spreading. I put the sherbet in a large bowl and let it sit out for about 5 minutes at room temperature. You want the sherbet to be soft enough to spread over the cookie crust, but not so soft that the colors swirl together too much or turn into an icky color. And making sure everything is properly chilled. The rest of the cake just requires layering all of the ingredients over the cookie crust- sherbet, marshmallow, whipped cream, and sprinkles. If you really don't want to make it from scratch, you can purchase Cool Whip or a similar whipped topping. The other component I recommend making from scratch is the whipped cream topping because it's SO easy to do.Īll you have to do is add cream, confectioners' sugar, and vanilla to the bowl of a stand mixer with whisk attachment or to a large bowl with a hand mixer.īeat on medium-high speed until stiff peaks form, about 4-5 minutes. Place pan in freezer for 15 minutes while you prepare the sherbet filling. Pour cookie crumbs into prepared pan and press down into even layer on bottom of pan. Pour in melted butter and pulse a few times until well blended. Process the cookies until they turn into fine crumbs. I highly recommend using Lemon Oreo cookies as the flavor is delicious with sherbet, but if you can't find them, you can certainly use Golden or any flavor you like! Line the bottom of a 9-inch springform pan with parchment paper. The first step for this cake is to make the cookie crust. Marshmallow Sauce (this layer is optional, but yummy).Rainbow Sherbet (I used 2 quarts of sherbet).The entire cake only requires a few ingredients! They include: This sherbet cake has a few different components, but all are incredibly easy to make. So, despite the fact that it needs to spend quite a bit of time in the freezer, it's super easy to make and doesn't require a lot of active time from you. You'll really mostly just be assembling the cake since you can purchase most of the ingredients. So, I'm calling it a rainbow sherbet cake and urging you to make it before summer is over. That's why I turned it into an ice cream cake.Įxcept I can't really call it an "ice cream cake" since it's not made with ice cream. I'll happily eat a bowl of sherbet any day of the week, but I also think sherbet deserves something a little bit more special. There's so much to love about it it's sweet and fruity and the most perfect refreshing dessert on a hot summer day. I think sherbet is one of the most underrated desserts. 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 pretty sherbet middle, a layer of marshmallow sauce, and a whipped cream topping.
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