This is a sponsored post written by me on behalf of Mars Ice Cream. All opinions are 100% mine. All tasty recipes and photo’s that make you drool are 100% mine. Find our full disclosure here.
Have you ever made this version of a frozen sorbet cake before? If not, I’m so glad you are here reading today! This little trick of a cake is so easy to make, delicious to eat, and absolutely beautiful! It truly uses only 3 ingredients. STARBURST ® Sorbet Bars, whipped topping, and fresh strawberries. How easy peasy is that!
STARBURST ® Sorbet bars are the trickiest trick of this cake. They cut out a great deal of work and by using the orange and strawberry flavors they allow you to make the cake look so cool with colored stripes, at the same time!
Many other kinds of ice cream bars are delicious for this. I prefer the sorbet because of the fruity, fresh flavor. But, I’ve used the M&M’s ice cream bars as well as DOVEBAR’s (I use the traditional chocolate dipped vanilla ice cream version) and can imagine that a host of other varieties would be amazing!
Line a loaf pan with saran wrap to make it easy to get your sorbet cake out of the pan. And then line the edges of your loaf pan with your sorbet bars — stick side up. Now set it aside to get a bit melty while you work on the center of the cake.
Use smaller loaf pans for the best success. My loaf pan is a bit too large and creates a messier slice than I would like. I simply give larger, messier slices of frozen cake. But, I intend to pick up a smaller pan for these cakes soon!
Add whipped topping and fruit to the center of your loaf pan and press it down gently. Now it’s time to remove the sticks from the sorbet bars, they will be all soft and easy to remove. Press everything down nicely together.
While I most often use whipped topping, ice cream is delicious as well!
Put the loaf pan in the freezer for several hours to freeze.
When it’s time to serve, flip the cake out of the loaf pan, remove the saran wrap, and “frost” with additional whipped topping.
For an extra touch, add a layer of pound cake or vanilla cookies on top of the sorbet bars. Or, sprinkle the top with crushed graham crackers.
I add caramel topping to the top of my cake prior to freezing. It makes the cake a wee bit more messy (as you can see in this pic ;)) but my family loves the combo of the fruit and caramel.
Sure, your plate will be messy after serving. There might be a bit of meltiness (meltiness, that must be a word… right?!?) going on. But, look at the beautiful pastel colors and fruity goodness… so amazing and delicious!
And, for how fast and easy it is to make … you can’t beat that! So, put this on your make list for an easy, delicious treat that will beat the heat AND the kitchen perfect for the National Ice Cream Month of July! Goodness knows we could all use a bit more time and ice cream.