mulberryshoots

A recipe for a creamsicle ice cream cake was published in the NYTimes today.

I pounced on it because I love creamsicles and have fond memories of eating them in my childhood. It doesn’t require much – I made a small one in a 5 inch cake pan, placing the vanilla wafers on the bottom, then layered vanilla ice cream, mandarin orange sherbert, vanilla finishing with orange sherbert on top! I wrapped it in cling wrap and set it in the freezer for dessert tonight.

On second thought, I could probably have just as easily done this by alternating the sherbert and ice cream in a dish with the cookies on the side. In any case, I’m looking forward to trying it tonight! Yum!