This Raspberry Swirl Ice Cream Cake – Hey there, friends! Today, we’re making something truly special that’s perfect for any celebration or just when you need a sweet treat to cool off. This Raspberry Swirl Ice Cream Cake is a dreamy dessert with layers of creamy vanilla ice cream and tangy raspberry sorbet, all topped with fluffy whipped cream and fresh raspberries. Let’s get started and make this delightful dessert that’s sure to impress everyone!

Why You’ll Love This Recipe:

This cake is a beautiful blend of flavors and textures that’s both refreshing and indulgent. The graham cracker crust adds a delightful crunch, while the creamy layers of ice cream and sorbet are perfectly complemented by the fresh raspberries and whipped cream. It’s a stunning dessert that’s surprisingly easy to make!

Ingredients:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 cups vanilla ice cream, softened
2 cups raspberry sorbet, softened
1 cup fresh raspberries
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves, for garnish

How to Make This Recipe:

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
Add the Vanilla Ice Cream: Spread the softened vanilla ice cream over the crust, smoothing the top. Freeze for 30 minutes.
Add the Raspberry Sorbet: Spread the softened raspberry sorbet over the vanilla ice cream layer. Gently swirl the sorbet into the ice cream using a knife to create a marbled effect. Freeze for another 30 minutes.
Make the Whipped Cream: In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Spread half of the whipped cream over the raspberry layer.
Garnish and Freeze: Garnish the top with fresh raspberries and mint leaves. Freeze for at least 2 hours or until firm.
Serve: Remove from the freezer 10 minutes before serving to allow the cake to soften slightly. Slice and enjoy!

Raspberry Swirl Ice Cream Cake

Variations:

Chocolate Lovers: Add a layer of chocolate ice cream between the vanilla and raspberry sorbet for an extra indulgent twist.
Citrus Zest: Add some lemon or lime zest to the whipped cream for a fresh, zesty flavor.
Nutty Crunch: Sprinkle chopped nuts like almonds or pistachios over the top for added crunch.

Equipment:

Medium bowl
9-inch springform pan
Large bowl
Hand mixer or stand mixer

Storage:

Store any leftovers in an airtight container in the freezer for up to one week. Allow the cake to soften slightly at room temperature before serving again.

What to Serve with This Recipe:

This ice cream cake pairs wonderfully with a light, refreshing drink like iced tea or a sparkling lemonade. It’s also perfect alongside a fresh fruit salad.

Tips:

Make sure the ice cream and sorbet are softened enough to spread easily but not melted.
Use a hot knife to cut clean slices of the cake.
Garnish just before serving to keep the mint leaves fresh and vibrant.

Raspberry Swirl Ice Cream Cake

Yield: 12

Prep Time: 20 minutes

Freezing Time: 2 hours 45 minutes

Total Time: 2 hours 45 minutes

This cake is a beautiful blend of flavors and textures that’s both refreshing and indulgent. The graham cracker crust adds a delightful crunch, while the creamy layers of ice cream and sorbet are perfectly complemented by the fresh raspberries and whipped cream.

Print

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 cups vanilla ice cream, softened
• 2 cups raspberry sorbet, softened
• 1 cup fresh raspberries
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh mint leaves, for garnish

Instructions

In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
Spread the softened vanilla ice cream over the crust, smoothing the top. Freeze for 30 minutes.
Spread the softened raspberry sorbet over the vanilla ice cream layer. Gently swirl the sorbet into the ice cream using a knife to create a marbled effect. Freeze for another 30 minutes.
In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Spread half of the whipped cream over the raspberry layer.
Garnish the top with fresh raspberries and mint leaves. Freeze for at least 2 hours or until firm.
Remove from the freezer 10 minutes before serving to allow the cake to soften slightly. Slice and enjoy!

Notes

Approximate Nutrition Information

• Calories: 350 per serving
• Carbohydrates: 40g
• Protein: 4g
• Fat: 20g

Did you make this recipe?

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FAQ:

Can I use different flavors of ice cream and sorbet?
Absolutely! Feel free to mix and match your favorite flavors.

 Can I make this cake ahead of time?
Yes, you can make it up to a week in advance and store it in the freezer.