Creamsicle®-Inspired Icebox Cake Recipe
Prep Time:
Cook Time:
to 10 servings
  • For the Candied Orange Wheels
  • 2 oranges, sliced into ¼-inch-thick wheels
  • 2 cups sugar
  • 1½ cups water, divided, plus more for blanching
  • For the Ricotta Cream
  • 32 ounces whole-milk ricotta
  • ½ cup sugar
  • 2 tablespoons reserved orange syrup
  • 1 tablespoon orange zest
  • 1 teaspoon kosher salt
  • For the Orange Cream
  • 6 Creamsicles®, sticks removed
  • 2 cups heavy cream
  • 1 tablespoon reserved orange syrup
  • ½ teaspoon kosher salt
  • For Assembly
  • 12 cups (two 11-ounce boxes) vanilla wafers (such as Nilla)
  • Ricotta cream
  • Orange cream
  • Candied orange wheels
  1. Make the candied orange wheels: In a large skillet, cover the orange wheels with cold water and bring to a simmer. Cook until the wheels are softened, 10 minutes. Transfer the wheels to a plate and discard the water.
  2. Return the skillet to medium heat and add the sugar and the water. Bring to a simmer and stir until the sugar dissolves, 2 minutes. Add the oranges to the syrup and cook until the wheels are translucent and the syrup has reduced, 40 minutes. Transfer to a parchment paper-lined baking sheet and let cool completely. Reserve 3 tablespoons of the orange syrup.
  3. Make the ricotta cream: In a blender, combine all of the ricotta cream ingredients and purée until smooth, then set aside.
  4. Make the orange cream: In a medium saucepan, melt the Creamsicles over medium heat. Bring to a simmer and reduce until a thick sauce has formed, 10 to 12 minutes.
  5. In a medium bowl, whisk the cream to stiff peaks. Fold in the cooled Creamsicle sauce, 1 tablespoon of the reserved orange syrup and the salt.
  6. Line a 9-inch springform pan with plastic wrap. Cover the bottom surface completely with a single layer of vanilla wafers, followed by half of the ricotta cream, another layer of vanilla wafers and half of the orange cream. Repeat this process 1 more time using the rest of the wafers and fillings. Cover the top with plastic wrap and refrigerate for 2 hours, then transfer to the freezer to freeze overnight.
  7. The next day, remove the cake from the freezer and unwrap the plastic wrap. Transfer to a plate and layer the candied orange slices over the cake. Let temper for 10 minutes, then slice and serve.