Orange Vanilla Ice Cream Cake

Yes, you can make ice cream cake from scratch! We’ve captured the authentic taste of a summer classic in this cake that’s breathtakingly delicious and refreshing. Orange and Vanilla could be the best summer combo since long weekends and sunshine!

Prep Time
20 minutes
30 minutes chilling time
6 hours freezing time
Four pieces of orange vanilla ice cream cake on plates on a blue tiled counter

Redpath® Golden Yellow Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg

9-inch square baking pan (preferably metal)

Parchment paper

Scale OR Dry measuring cups

Measuring spoons

Microplane or zester

Food processor with metal blade

Liquid measuring cup

Medium heavy-bottomed pot

Heatproof spatulas

Large stainless steel bowl x 2

Stand mixer with whisk attachment OR large bowl with a hand mixer


Small rubber spatula or small spoon

Wax paper

Plastic wrap OR foil

Cutting board

Chef’s knife

16 servings
For the crust:
  • 2 cups (144 g) vanilla wafers, broken into pieces
  • 2 tbsp (27 g) Redpath® Golden Yellow Sugar, packed
  • 1 tbsp (6 g) orange zest, finely grated
  • ¼ tsp (2 g) salt
  • ⅓ cup (76 g) butter, melted
For the ice cream:
  • 1½ cups (375 ml) evaporated milk
  • ¾ cup (150 g) Redpath® Granulated Sugar
  • ¼ tsp (2 g) salt
  • 6 pcs (12 g) orange zest, wide strips
  • 2¼ cups (525 ml) heavy cream
  • 1 tbsp (15 ml) pure vanilla extract
  • ⅓ cup (83 ml) orange juice concentrate, melted (cold)
  • 2 to 3 drops orange gel food colouring (optional)
For the crust:

Step 1

Lightly grease and line the bottom and sides of a 9-inch square pan with parchment paper, leaving 1–2 inches of overhang for easy unmoulding.

Step 2

In the bowl of a food processor fitted with the metal blade, combine the vanilla wafers, Redpath® Golden Yellow Sugar, orange zest, and salt. Pulse until mixture is a fine crumb size. Add in the melted butter and pulse a few times until crumbs are just moistened.

Step 3

Transfer crumbs into the prepared pan. With a flat-bottomed glass or dry measuring cup, firmly press the crumbs evenly into the bottom of the pan. Place pan into the freezer to chill.

For the ice cream:

Step 1

In a heavy-bottomed pot, combine the evaporated milk, the Redpath® Granulated Sugar, and salt. Place over medium heat and bring to a simmer, stirring until sugar is completely dissolved. Simmer for 5 to 7 minutes. Mixture should thicken slightly.

Step 2

Remove half (approximately ¾ cup / 188 ml) of the mixture and transfer into a large bowl. In the pot, add the strips of orange zest to the remaining milk and heat; 1 minute. Remove from heat and transfer to another large bowl and place both bowls of evaporated milk into the fridge, uncovered, to chill completely; 30 minutes.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), whip the heavy cream on medium-high speed until thickened. Add the vanilla extract. Whip until thoroughly combined; do not over-whip. Mixture should be between soft and medium peaks.

Step 4

Remove the bowls of chilled evaporated milk from the fridge. Using a large rubber spatula, quickly fold in ½ cup (125 ml) of the whipped cream into the plain evaporated milk until fully incorporated. This lightens the mixture, making it easier to fold in the larger amount of whipped cream. Add in 1½ cups (375 ml) of the whipped cream and gently fold until just combined. Set aside in the fridge.

Step 5

Remove and discard the orange zest from the other bowl of evaporated milk. Whisk in the orange juice concentrate and 2 to 3 drops of orange gel food colouring (if using) until well mixed.

Step 6

Fold in ⅓ of the remaining whipped cream into the orange mixture until fully incorporated. Gently fold in the remaining whipped cream into the lightened mixture until just combined.

Step 7

Remove the prepared pan from the freezer. Randomly pour or ladle ⅓ of the vanilla base into the pan, then randomly pour or ladle ⅓ of the orange base over and around the vanilla base. Repeat process until both mixtures are in the prepared pan. Run a rubber spatula or a spoon through them, swirling the two mixtures together but ensuring that they are not completely mixed. Place into the freezer.

Step 8

After 30 minutes, remove from freezer and carefully lay a piece of parchment or waxed paper on the surface of the ice cream to prevent ice crystals from forming. Wrap well in plastic wrap and/or cover with foil. Place back into the freezer; at least 6 hours or until firm.

Step 9

To serve, remove from freezer and allow ice cream cake to soften slightly; 5 minutes. Lift cake from the pan with the help of the parchment overhangs and place onto a cutting board. Carefully peel back the parchment paper.

Step 10

Dip or run a sharp chef’s knife under hot water and dry with a clean kitchen towel. Slice into 16 servings. Serve immediately. Leftovers can be stored in the pan, wrapped well, or in an airtight container in the freezer for up to 2 weeks. 

A piece of orange vanilla ice cream cake on a plate, garnished with whipped cream and an orange slice