Sherbet Cream Cake Recipe

Sherbet Cream Cake Recipe Sherbet Cream Cake Recipe photo by Taste of Home Rating 5

For a show-stopping summer dessert, Paula Wipf of Arlington, Virginia serves this colorful, refreshing “cake.” She notes, “This recipe takes a little time to prepare, but it’s a beautiful and delicious creation. Family members often request it for their birthdays.”

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Sherbet Cream Cake Recipe
  • Prep: 30 min. + freezing
  • Yield: 14-16 Servings
30 30

Ingredients

  • 3 cups each raspberry, orange and lime sherbet
  • 3 quarts vanilla ice cream, softened, divided
  • 2 cups chopped pecans, divided
  • 2 cups miniature semisweet chocolate chips, divided
  • 3 cups heavy whipping cream, whipped
  • 1 pint fresh raspberries
  • Orange and lime slices, optional

Directions

  • Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm.
  • In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-in. tube pan.
  • Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes.
  • Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight.
  • Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired. Yield: 14-16 servings.

Nutritional Facts 1 serving (1 slice) equals 605 calories, 38 g fat (18 g saturated fat), 79 mg cholesterol, 128 mg sodium, 67 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Sherbet Cream Cake in Taste of Home June/July 2006, p68

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Reviews for Sherbet Cream Cake

Sherbet Cream Cake Recipe

Sherbet Cream Cake

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(1-2) of 2 reviews

Reviewed on Feb. 21, 2011 by Brookes Grandma

I made this recipe several years ago and received many compliments. My husband especially loved it. I thought that I had lost the recipe, and now I'm so excited to have found it , I will not loose it again!

Reviewed on Jul. 22, 2010 by rebeckbeck

This is a wonderful recipe. Turned out exactly as pictured. This will be my 4th time to use this recipe. Thank goodness I was able to find it online. I had lost it from my recipe box.

 
 

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