Description
Indulge in the luscious and refreshing Raspberry Swirl Ice Cream Cake, a delightful frozen treat perfect for summer gatherings or special occasions. This no-bake dessert features layers of vanilla ice cream swirled with a vibrant raspberry jam mixture on a buttery graham cracker crust.
Ingredients
Graham Cracker Crust:
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
Ice Cream Filling:
- 1.5 quarts vanilla ice cream, softened
- 1.5 cups raspberry jam or preserves
- 2 cups frozen raspberries, thawed and slightly mashed
- 1.5 cups whipped topping (such as Cool Whip)
Garnish:
- Fresh raspberries for garnish (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine the crushed graham crackers and melted butter. Press firmly into the bottom of a 9-inch springform pan and freeze for 15 minutes.
- Make the Raspberry Swirl: Mix raspberry jam and mashed raspberries in a bowl.
- Layer the Cake: Spread half the softened ice cream over the crust. Add half the raspberry mixture and swirl. Repeat with remaining ice cream and raspberry mixture.
- Freeze: Cover and freeze for at least 6 hours or overnight until set.
- Finish and Serve: Top with whipped topping and fresh raspberries before serving.
Notes
- For a more intense raspberry flavor, use seedless raspberry jam.
- Let the cake sit at room temperature for 5-10 minutes before slicing for easier serving.
