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Raspberry Swirl Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 82 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Swirl Ice Cream Cake is a delightful and refreshing dessert combining creamy vanilla ice cream, tangy raspberry sorbet, and a buttery graham cracker crust swirled with homemade raspberry sauce. Perfect for summer celebrations, its vibrant layers and fresh raspberry flavor provide a beautiful and delicious treat that’s easy to assemble and sure to impress.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp melted butter
  • 1/2 tsp vanilla extract
  • Pinch of salt

Raspberry Sauce

  • 1 1/2 cups fresh raspberries
  • 3 tbsp granulated sugar
  • 1 tbsp lemon juice

Ice Cream Layers

  • 1 1/2 quarts vanilla ice cream, softened
  • 1 1/2 quarts raspberry sorbet, softened

Optional Garnish

  • Extra raspberry sauce for serving

Instructions

  1. Prepare the crust: Line a 9-inch springform pan with parchment paper. In a bowl, combine graham cracker crumbs, melted butter, vanilla extract, and salt until the mixture resembles wet sand. Firmly press the mixture into the bottom of the pan to form an even crust. Freeze for 15 minutes to set.
  2. Make the raspberry sauce: In a small saucepan over medium heat, cook fresh raspberries, sugar, and lemon juice until the berries break down and the sauce thickens slightly, about 5 minutes. Strain through a sieve to remove seeds if preferred. Allow the sauce to cool completely.
  3. Soften the ice creams: Let the vanilla ice cream and raspberry sorbet sit at room temperature for about 10 minutes until soft enough to spread easily but not melted.
  4. Assemble the first layer: Spread half of the softened vanilla ice cream evenly over the chilled crust in the springform pan. Drizzle a few spoonfuls of the cooled raspberry sauce on top. Use a knife to gently swirl the sauce into the ice cream.
  5. Add raspberry sorbet layer: Spread a layer of the softened raspberry sorbet evenly over the vanilla ice cream and again swirl with raspberry sauce if desired.
  6. Finish with remaining ice cream: Spread the remaining vanilla ice cream over the sorbet layer. Drizzle more raspberry sauce and gently swirl for an attractive marbled effect. Smooth the top with a spatula.
  7. Freeze the cake: Cover the pan loosely with plastic wrap and freeze for at least 6 hours or until the cake is completely firm.
  8. Serve: Before serving, run a warm knife around the edges of the pan to loosen, then remove the springform side. Slice and serve with extra raspberry sauce if desired.

Notes

  • For a stronger raspberry flavor, fold a handful of chopped fresh raspberries directly into the ice cream layers before spreading.
  • You can substitute chocolate cookie crumbs for an even richer crust flavor.
  • Allow the cake to sit at room temperature for 5–10 minutes before slicing to make cutting easier and cleaner.

Find it online: https://slsrecipes.com/raspberry-swirl-ice-cream-cake-recipe-2/