Description
Indulge in the delightful flavors of summer with this Raspberry Swirl Ice Cream Cake. Layers of graham cracker crust, vanilla ice cream, raspberry sorbet, and a fresh raspberry swirl come together to create a cool and creamy dessert that’s perfect for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 tablespoons granulated sugar
Raspberry Sauce:
- 1 1/2 cups fresh raspberries
- 1/4 cup raspberry jam
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Ice Cream Layers:
- 1 1/2 quarts vanilla ice cream, softened
- 1 pint raspberry sorbet, softened
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Extra raspberries for garnish
Instructions
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and granulated sugar. Press into a lined springform pan and freeze.
- Make the Raspberry Sauce: Blend raspberries, jam, powdered sugar, and lemon juice. Strain the mixture.
- Layer the Ice Cream: Spread vanilla ice cream, raspberry sauce, sorbet, and remaining ice cream, swirling as you go. Freeze until firm.
- Whip the Cream: Beat cream, powdered sugar, and vanilla until soft peaks form.
- Assemble and Serve: Top the cake with whipped cream and fresh raspberries before slicing and serving.
Notes
- For clean slices, dip the knife in hot water between cuts.
- Experiment with different sorbet flavors for variety.
- Prep Time: 30 minutes plus freezing time
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
