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Sherbet Cream Cake Recipe

Sherbet Cream Cake Recipe photo by Taste of Home

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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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Sherbet Cream Cake

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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.