Save on Pinterest

Sherbet Cream Cake

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
    14-16 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

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.
Nutrition Facts
1 slice: 605 calories, 38g fat (18g saturated fat), 79mg cholesterol, 128mg sodium, 67g carbohydrate (52g sugars, 4g fiber), 7g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • randcbruns
    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.

  • marijka94
    Mar 31, 2015

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

  • Carolinerbain
    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.

  • eyeball4
    Jun 24, 2014

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

  • Ezbz
    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

  • K.A.KARASNEH
    Apr 19, 2014

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

  • Brookes Grandma
    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!

  • rebeckbeck
    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.

  • Rachel Rice
    Nov 6, 2006

    No comment left