Orange-Cream Icebox Pie Is a Fun Twist on the Classic Frozen Treat

a couple of cakes on plates
Orange-Cream Icebox PieBecky Luigart-Stayner

The orange sherbet/vanilla ice-cream combo of a Creamsicle, introduced in 1937 by the Popsicle brand, is so beloved it even has its own holiday (August 14th, for the record).

For a homemade take on this citrusy standout, try this Orange-Cream Icebox Pie, which pairs those familiar flavors with orange zest and a vanilla wafer crust.

Yields: 8 servings

Prep Time: 20 mins

Total Time: 5 hours 40 mins


  • Cooking spray

  • 4 c.

    (about 8 ounces) vanilla wafers

  • 1/2 c.

    (1 stick) salted butter, melted

  • 2 c.

    store-bought vanilla ice cream

  • 4 tsp.

    grated orange zest, plus more for garnish

  • 2 c.

    store-bought orange sherbet

  • 2/3 c.

    heavy cream

  • 3 tbsp.

    confectioners’ sugar

  • 1 tsp.

    pure vanilla extract


  1. Lightly grease the bottom of a standard 9-inch pie plate then line the bottom with parchment paper. Pulse cookies in a food processor until fine crumbs form, 12 to 15 times. Drizzle in melted butter and pulse to combine, 10 to 12 times. Press mixture into bottom and up the sides of prepared pie plate. Freeze 20 minutes.

  2. Spread vanilla ice cream evenly in piecrust. Sprinkle orange zest evenly over the ice cream. Freeze until slightly firm, at least 1 hour. Spread orange sherbet evenly over vanilla ice cream. Freeze while preparing whipped cream.

  3. Whisk cream, confectioners’ sugar, and vanilla with an electric mixer on medium-high speed until stiff peaks form, about 1 minute. Spoon into a piping bag fitted with a 1M or small star piping tip. Pipe rosettes of whipped cream around edge of the pie. Freeze until firm, at least 4 hours or up to overnight.

  4. Garnish with whipped cream and orange zest. To serve, slice with a warm knife.

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