Creamsicle Hamentaschen taste like the ice cream bars you loved as a kid. Fruity sorbet on top of creamy vanilla ice cream, is nestled between two light layers of vanilla sponge cake. Cut into triangles and filled with a fruity filling, they’re the perfect end to your festive meal. Best of all, I make these gluten and dairy free!
Creamsicle Hametaschen
When I was a kid, I loved Creamsicles. You remember those? The ice cream bars with creamy vanilla ice cream surrounded by an orange popsicle coating. They definitely tasted best when you were lucky enough to buy them from the ice cream truck. You heard the plinkly music all the way down the street. Then you frantically ran into the house to get money from your piggy bank or begged the Mom to please! give you money for the Ice Cream Man. When you finally got your creamsicle, you carefully tore off the wrapper and savored the melding of the fruit and cream flavors, perfect together. Creamsicle Hamentaschen are just like that.
And now…it’s today
Today, I don’t know about you but…
I’m wary of the Ice Cream Truck Man, and I don’t think I have the energy to go racing down the street after a strange music playing truck, all for an ice cream bar.
It doesn’t keep me from still liking Creamsicles.
Today, while thank G-d, I have more than enough money to actually buy a creamsicle without cracking open the piggy bank, I have skills. And tools.
I also really like taking something I love, and turning it into something else I love.
Like…Creamsicle Hamentaschen.
Creamsicle Hamentaschen – Check out those creamy, fruity layers!
Creamsicle Hamentaschen as a Purim Seuda Dessert
I spent a lot of time this year thinking about Purim themed foods and treats.
You can find reels for Crispy Rice Sushi Hamentaschen, Fruit Hamentaschen actually made out of fruit, and Chocolate Peanut Butter Hamentaschen on the Kosher Everyday Instagram Page.
Homemade Chocolate Peanut Butter Hamentaschen Candies
Any Jewish Holiday meal is going to leave you full before dessert.
And, if you come to my house and aren’t full before dessert we’re going to have a problem.
Just saying.
I usually like to make lighter desserts to conclude Holiday meals.
So I came up with the idea of Creamsicle Hamentaschen.
What are Creamsicle Hamentaschen
The Cake
I started with a (gluten free) square sponge cake cut into two thin layers, then placed one of the layers on the bottom of the square pan the cake was baked in. Using 1:1 Bob’s Red Mill gluten free flour worked perfectly in this recipe.
Then I cut the top cake layer into triangles and used a triangle cookie cutter to cut out Hamentasch centers in each one.
The Top of the Creamsicle Hamentasch Cake.
The Filling
For the filling I used dairy-free vanilla ice cream made by our very own Siegal Catering. It’s sold here in hometown Chicago at the local stores and is by far the absolute best dairy-free vanilla ice cream you’ll find anywhere. I’ve been there when he’s making it and it’s completely made from scratch in their facility. It’s delicious.
I let the ice cream soften just enough to stir it to spreadable consistency.
Right near the place that I do PT there’s a store called Heinen’s. I often find unique products there, and I found the apricot and strawberry gluten and dairy-free sorbets there. The plan had been to let them defrost just enough to stir them to spreadable consistency.
Oops.
They defrosted way more than that and I ended up basically pouring them into the cake.
What’s a girl going to do?
I used it anyway, kind of pouring it over the vanilla ice cream layer. It ended up fine.
(Whew!)
Putting the Cake together
After layering the cake by first putting the top cut cake layer on the bottom of the pan, then then vanilla ice cream, then the sorbets, I flipped the cutout cake top (originally the baked cake’s bottom) still attached to the parchment paper on top of the sorbet layer.
It wasn’t as tricky as I thought it might be.
The cake remained attached to the parchment paper, and peeling off the paper after the layer was placed wasn’t too hard at all.
Creamsicle Hamentaschen Cake Top covered with plastic just before freezing.
I covered the whole cake with plastic wrap and put it into the freezer to set for at least 6 hours.
Finishing the Creamsicle Hamentaschen Cake
After removing the cake from the freezer and pulling off the plastic, I cut around the edge of the pan to release the cake from the sides. Then, using the parchment overhang, I lifted the cake out of the pan and set it on a cutting board. Using the triangle cutouts as a guide, I cut the cake into hamentasch triangle shapes. I topped each cake with a fine coating of powdered sugar using a powdered sugar shaker, then put a little bit of apricot and strawberry filling into the cutouts on top of the cakes so they resembled filled hamentaschen.
Creamsicle Hamentash Cake – you can see the creamy, fruity layers of the cake, topped with a jelly filling.
The Creamsicle Hamentaschen Recipe
This recipe made 32 mini hamentasch cakes. Two cakes per person is a nice portion, with berries on the side of each plate. You can cut the cake into squares if you’re happy to serve a non-hamentasch shaped dessert (gasp!). I promise they’ll taste as delicious.
Print
Creamsicle Hamentaschen
- Prep Time: 40 minutes
- Chill time: 6 hours
- Cook Time: 20 minutes
- Total Time: 7 hours
- Yield: 32 Hamentaschen 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Creamsicle Hamentaschen taste like the ice cream bars you loved as a kid. Fruity sorbet on top of creamy vanilla ice cream, is nestled between two light layers of vanilla sponge cake. Cut into triangles and filled with a fruity filling, they’re the perfect end to your festive meal. Best of all, I make these gluten and dairy free!
Ingredients
For the Sponge Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 3/4 cup 1:1 gluten free flour with xanthan gum (I like Bob’s Red Mill)
- 3 tablespoons plant based margarine, melted
For the Middle
- 1 1/2 quarts vanilla ice cream, softened (dairy free, gluten free)
- 1 1/2 quarts fruit flavored sorbet, softened (dairy free, gluten free)
To Finish
- 1/2 cup fruit flavored jelly filling
- 1/4 cup powdered sugar
- additional fruit for garnish
Instructions
For the Sponge Cake
- Preheat oven to 375°F.
- Line a square 8×8 inch pan with two 8×12 inch pieces of parchment crossed so each piece overhangs two sides of the cake pan. Set aside.
- In the bowl of an electric mixer, whisk together the eggs and sugar by hand.
- Place the bowl over a pot of simmering water and gently whisk, for around tree minutes, until the mixture reaches 140°F on a candy thermometer.
- Remove the bowl from the simmering water and whip the eggs with the electric mixer, using the whisk attachment, until the mixture is pale yellow and almost triple in volume – around 5-8 minutes.
- Sift the flour over the egg mixture in two batches, carefully folding in the flour with a large spatula.
- Lighted the melted margarine by stirring in a dollop of the cake batter, then gently fold the mixture into the cake batter until it is completely blended.
- Carefully pour the batter into the prepared cake pan, smoothing the top with the spatula.
- Bake for 20 minutes until the top is browned.
- Allow the cake to cool completely on a wire rack.
- Once the cake is completely cooled, run a knife or metal spatula around the edges of the cake to release it from the sides of the pan. Remove the cake from the pan by lifting it with the parchment overhang. Place the cake on a large cutting board.
- Reline the pan with two more parchment sheets.
- Using a long serrated knife, slowly slice the cake into two even layers.
- Place the top layer back into the lined pan.
- Cut the cake into triangles, then using a small triangle cookie cutter, cut a triangular center out of each cake triangle. Set aside.
For the Filling
- Using an offset spatula, carefully spread the softened vanilla ice cream over the cake layer in the pan. Smooth the top.
- Spread the fruit sorbet over the vanilla ice cream, being careful not to press too hard so as to disturb the vanilla ice cream underneath. Using an offset spatula, smooth the top of the sorbet.
To Finish
- Very carefully flip the cut cake onto the sorbet, parchment side up. Slowly peel the parchment paper off of the cake, gently pressing down on the cake as necessary.
- Cover the cake tightly with plastic wrap and freeze for at least 6 hours.
- Remove the cake from the freezer. Gently run a knife or metal spatula around the edges of the cake to release it from the pan.
- Lift the cake out of the pan and place it on a large cutting board.
- Using a very sharp 7-8 inch chopping knife, cut the cake into triangles. Sprinkle the pieces with powdered sugar and top with fruit jelly filling.
- Serve garnished with additional fruit.
Equipment
8 x 8-Inch Baking Pan with lid
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Zenlogy Parchment Paper Sheets 9×13
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Country Crock Plant Butter with Avocado Oil Sticks
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Ultimate Baker Natural Non-Melting White Donut Sugar, White Snow Sugar
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Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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You can serve this cake in squares, if you like.
MORE HAMENTASH/HAMANTASH RECIPES
- Crispy Rice Sushi Hamentaschen
- The 60+ Gluten Free Hamentash Recipe Roundup
- Classic Gluten Free Hamentaschen
- Triangle Sushi Hamentaschen
- Savory Tri-Colored Triangle Pastries
- Baby Portobello Mushroom Wontons with Caramelized Mushroom Cream Sauce (not gluten free)
Click here for great Purim recipes!
HERE’S SOMETHING NEW – THE KOSHER EVERYDAY AMAZON INFLUENCER STOREFRONT!
I’m excited to announce the launch of my brand, spankin’ new, Amazon Influencer storefront. The purpose of this store is to share with you all of my favorite tools, ingredients and accessories that I use on Kosher Everyday. If there’s something you’d like to see please let me know and I’ll make sure to add it. I’m updating the storefront all the time.
Here are the cutters I used in this weeks recipe. You can find most of the tools from this weeks post in the Cake/Cookie/Pastry Decorating Tools & Gadgets section.
Triangle Cookie Cutter Set
I’d love to hear what you think!
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