Description
This Irresistible Raspberry Ripple Ice Cream Cake combines a crunchy graham cracker crust with creamy vanilla ice cream swirled with tangy raspberry sorbet for a delightful frozen dessert. Topped with whipped cream and fresh raspberries, this no-bake treat is perfect for summer gatherings or any celebration.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs (or chocolate cookie crumbs for a different flavor)
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
Ice Cream Layer
- 1 quart (4 cups) vanilla ice cream, softened
- 1 pint (2 cups) raspberry sorbet or raspberry puree
Topping
- 1 cup whipped cream (or whipped topping)
- Fresh raspberries for garnish (optional)
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs with melted butter and brown sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake the crust: Bake the crust for about 10 minutes until set and fragrant. Remove from oven and allow it to cool completely to ensure a firm base for the ice cream layer.
- Soften ice cream: While the crust cools, let the vanilla ice cream soften slightly at room temperature until spreadable but not melted.
- Create raspberry ripple: In a separate bowl, gently fold the raspberry sorbet or puree into the softened vanilla ice cream to create an attractive ripple or marbled effect.
- Assemble cake: Once the crust is fully cooled, spread the raspberry ripple ice cream mixture evenly over the crust in the springform pan, smoothing the top to create a clean layer.
- Add whipped topping: Spread the whipped cream evenly over the ice cream layer to cover the entire cake top. Optionally, add additional raspberry ripple over the whipped cream for enhanced flavor and decoration.
- Freeze to set: Freeze the assembled cake for at least 4 hours or until it is firm and fully set to ensure clean slices when served.
- Serve: Remove the cake from the springform pan carefully and transfer it to a serving platter. Garnish with fresh raspberries if desired before slicing and serving.
Notes
- Use softened ice cream for easier mixing and spreading.
- Make sure the crust is completely cooled before adding ice cream to prevent melting.
- For a chocolate variation, substitute graham cracker crumbs with chocolate cookie crumbs.
- Cover the cake with plastic wrap or foil while freezing to prevent ice crystals forming on the surface.
- Let the cake sit at room temperature for a few minutes before slicing to achieve cleaner cuts.
- Fresh raspberries add a beautiful garnish but are optional.
