Raspberry Swirl Ice Cream Cake

Raspberry Swirl Ice Cream Cake 



 Creamy, dreamy, and bursting with raspberry flavor! This Raspberry Swirl Ice Cream Cake is the perfect frozen treat for warm days, celebrations, or whenever you're craving something refreshingly sweet and fruity! 

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the ice cream filling:

1 quart vanilla ice cream (softened slightly)

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

3/4 cup raspberry jam or raspberry puree (plus extra for drizzling)

Fresh raspberries for garnish (optional)

Instructions:

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Freeze for 15 minutes until firm.  (Duration: 15 minutes)

While the crust sets, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Set aside. (Duration: 5 minutes)

In a large bowl, gently fold the softened vanilla ice cream into the whipped cream mixture until well combined.  (Duration: 3 minutes)

Pour half of the ice cream mixture over the chilled crust. Drizzle half the raspberry jam or puree over the top and swirl it in with a knife or skewer. Repeat with remaining ice cream and raspberry swirl. (Duration: 5 minutes)

Smooth the top and cover the cake with foil or plastic wrap. Freeze for at least 6 hours, preferably overnight. (Duration: 6 hours)

When ready to serve, remove the cake from the springform pan and let it sit at room temperature for 5–10 minutes to soften slightly. Garnish with fresh raspberries and an extra drizzle of raspberry sauce.  (Duration: 10 minutes)

Prep Time: 20 minutes | Freeze Time: 6 hours | Serving Prep: 10 minutes
Total Time: 6 hours 30 minutes
Kcal: Approx. 370 kcal | Servings: 10–12 slices