Popular
Latest From the Show
Katie Lee's Dreamy Creamy Ice Cream Cake
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Using leftover (or store-bought) cake, Katie Lee creates this dreamy, creamy orange sherbet ice cream cake without breaking a sweat. It's the perfect no-bake dessert for any warm weather celebration.
Ingredients
- 9 thin slices leftover pound cake
- 1 pint orange sherbet
- ½ pint vanilla ice cream
- 1 pint raspberries
- ¼ cup sugar
Yield
Serves: 8
Preparation
Line a loaf pan with plastic wrap. On the bottom of the loaf pan, place one layer (3 slices) of cake—push it down with your fingers to make it even. On top of that, scoop ½ pint of orange sherbet. Using a rubber spatula, evenly spread half of the ice cream on top of the sherbet. Top that with another layer of cake and the remaining vanilla ice cream. Top with one last layer of cake and one last layer of orange sherbet. Place into the freezer and freeze for a few hours until hard.
While it's freezing, place raspberries and sugar into a small saucepan and add ¼ cup of water. Cook over medium-high for about 10 minutes or until berries start to break down. Set aside to cool.
To serve, slice to cake on a cutting board and top with raspberry sauce.