Raspberry Swirl Ice Cream Cake
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.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 3 cups vanilla ice cream softened
- 2 cups raspberry sorbet softened
- 1 cup fresh raspberries
- 2 cups heavy cream
- ½ 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
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