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Using leftover (or store-bought) cake, Katie Lee creates this dreamy, creamy orange sherbet ice cream cake without breaking a sweat. It's the perfect no-bake dessert for any warm weather celebration.


  • 9 thin slices leftover pound cake
  • 1 pint orange sherbet
  • ½ pint vanilla ice cream
  • 1 pint raspberries
  • ¼ cup sugar


Serves: 8


Line a loaf pan with plastic wrap. On the bottom of the loaf pan, place one layer (3 slices) of cake—push it down with your fingers to make it even. On top of that, scoop ½ pint of orange sherbet. Using a rubber spatula, evenly spread half of the ice cream on top of the sherbet. Top that with another layer of cake and the remaining vanilla ice cream. Top with one last layer of cake and one last layer of orange sherbet. Place into the freezer and freeze for a few hours until hard.

While it's freezing, place raspberries and sugar into a small saucepan and add ¼ cup of water. Cook over medium-high for about 10 minutes or until berries start to break down. Set aside to cool.

To serve, slice to cake on a cutting board and top with raspberry sauce.