Ah, the Baskin-Robbins Rainbow Sherbet Ice Cream Cake. A dessert that screams “I’m fun!” and “I’m sugar-loaded!” at the same time. Who doesn’t love vibrant, zesty sherbet stacked high between layers of cake? It’s like eating a rainbow, but with fewer weather-related concerns. For those who enjoy their sweets with a bit of tang and a whole lot of color, this cake is your new best friend. Whether it’s a celebration or just a Tuesday, it’s impossible to say no. Let’s be real, you’re already imagining the first scoop, and it’s everything you want it to be.
Baskin-Robbins Rainbow Sherbet Ice Cream Cake
A playful cake combining refreshing rainbow sherbet and fluffy cake layers. It’s sweet, tangy, and visually stunning.
Ingredients
- 1 box vanilla cake mix plus ingredients to make the cake
- 2 cups rainbow sherbet
- 1 cup whipped cream
- 1/4 cup sprinkles because why not?
- 1 tablespoon orange zest for extra zing
Instructions
- Bake the vanilla cake according to the package instructions and let it cool.
- Slice the cake into two even layers.
- Soften the rainbow sherbet slightly to make it spreadable.
- Spread the sherbet on top of one cake layer.
- Place the second cake layer on top.
- Frost with whipped cream, then sprinkle with sprinkles and orange zest.
- Freeze for at least 4 hours to set.
Notes
Nutritional values (per serving):
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
Vitamins and minerals present (per serving):
- Vitamin A: 6%
- Calcium: 8%
- Vitamin C: 4%
- Iron: 2%
- Potassium: 5%
Any additional notes/tips to enhance the flavor for the recipe
- Add more fruit zest to bring out the sherbet’s tanginess.
- Use a variety of sprinkles for extra fun.
- Want a twist? Try different flavors of sherbet!
