Orange Creamsicle Ice Box Cake
Remember that excitement as a kid when someone served an ice cream cake at their birthday party? We can relate! Now you can recreate that nostalgia with your very own at-home icebox cake. Plus, this one uses Uncle Matt’s Organic Orange Juice, so you can enjoy the taste of an orange creamsicle in every bite!
Prep time: 30 minutes
Chill time: 4-6 hours
Serving size: 10-12
3 large organic egg yolks
1 large organic whole egg
2 tbsp cornstarch
½ cup organic sugar
1 ¼ cup Uncle Matt’s Orange Juice
2 oz unsalted butter, cubed
1 package organic graham crackers
1 ¾ cup chilled organic heavy cream
8 oz organic mascarpone cheese
½ cup organic powdered sugar
In a saucepan over very low heat, whisk together eggs, cornstarch and sugar until completely smooth. While whisking, slowly pour in the orange juice.
Cook over low heat, whisking constantly, until the mixture thickens (this takes about 8-10 minutes). It’s ready when the curd coats the back of a spoon.
Remove from heat and whisk in the butter until completely smooth.
Transfer the curd to a bowl and place plastic wrap on top (touching the curd). Refrigerate until cooled. (For best results, let the curd chill for at least 2 hours)
Meanwhile, add heavy cream, mascarpone and powdered sugar to a stand mixer fitted with the whisk attachment. Beat on medium speed for several minutes, until the mixture forms stiff peaks.
Line a loaf pan with plastic wrap. To assemble, start with a layer of whipped cream. Add a layer of graham crackers, breaking them so that they fit in a tight layer across the entire pan. Next, add another layer of whipped cream, followed by a layer of orange curd. Repeat (graham cracker, whipped cream, curd) as many times as you can to fill the pan. Top with a final layer of whipped cream, the cover the top in plastic wrap.
Refrigerate or freeze until set. (In freezer, this will be 2-3 hours, in fridge, 6+).
Remove from loaf pan and slice to serve. (If you have leftover curd, use for topping along with crushed graham crackers)