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

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4.5 8 9
Publisher Photo
For a show-stopping spring or summer dessert, serve this colorful, refreshing "cake." This recipe takes a little time to prepare, but it's a beautiful and delicious creation. Family members often request it for their birthdays. —Paula Wipf, Arlington, Virginia
TOTAL TIME: Prep: 30 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 16 servings

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
  • Raspberries and orange and lime slices, optional

Nutritional Facts

1 slice: 605 calories, 38g fat (18g saturated fat), 79mg cholesterol, 128mg sodium, 67g carbohydrate (52g sugars, 4g fiber), 7g protein.

Directions

  1. 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.
  2. 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.
  3. Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes.
  4. 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.
  5. 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.
Originally published as Sherbet Cream Cake in Taste of Home June/July 2006, p68


Reviews for Sherbet Cream Cake

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
randcbruns User ID: 828588 252613
Reviewed Aug. 13, 2016

"Sims a great combination. My family loves this but certainly prefers it without the chocolate chips. This is also a crowd pleaser because it is so gorgeous on thneplate."

MY REVIEW
marijka94 User ID: 833877 223892
Reviewed Mar. 31, 2015

"Carolinerbain... see #5 above, 2nd sentence...Frost with whipped cream!"

MY REVIEW
Carolinerbain User ID: 3308489 223890
Reviewed Mar. 31, 2015

"You don't say about covering it with Whipped Cream but assume you do! I rated it so I could put in this comment."

MY REVIEW
eyeball4 User ID: 2602555 159055
Reviewed Jun. 24, 2014

"I have made this using lemon, lime and orange sherbet and leave out the pecans!!!"

MY REVIEW
Ezbz User ID: 7419678 208077
Reviewed Apr. 24, 2014

"Beautiful end result. No where worth the time to make. In essence, it's a piece of ice cream! That's a lot of work for look without substance. Glad I tried it but won't be making it again"

MY REVIEW
K.A.KARASNEH User ID: 6993562 208076
Reviewed Apr. 19, 2014

"I wonder how it will taste if I replace the lime, orange and raspberry sherbet to Schwan's Passion Fruit sherbet."

MY REVIEW
Brookes Grandma User ID: 558352 93649
Reviewed Feb. 21, 2011

"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!"

MY REVIEW
rebeckbeck User ID: 1025795 142140
Reviewed Jul. 22, 2010

"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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