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Raspberry Swirl Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 42 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Raspberry Swirl Ice Cream Cake is a delightful no-bake dessert featuring a crunchy chocolate cookie crust layered with creamy vanilla ice cream and vibrant raspberry sorbet. Swirled with tangy raspberry preserves and garnished with fresh raspberries and whipped cream, this cake is perfect for summer celebrations or any time you crave a refreshing frozen treat.

Ingredients

Scale

Crust

  • 2 cups crushed chocolate wafer cookies or Oreos (without filling)
  • 1/4 cup unsalted butter, melted

Ice Cream Layers

  • 1.5 quarts vanilla ice cream, slightly softened
  • 1.5 quarts raspberry sorbet or raspberry ice cream, slightly softened

Raspberry Swirl & Topping

  • 1/2 cup raspberry preserves or sauce
  • 1 cup fresh raspberries (optional)
  • Whipped cream (for topping, optional)

Instructions

  1. Prepare the Pan: Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
  2. Make the Crust: In a mixing bowl, combine the crushed chocolate wafer cookies with melted unsalted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Place the crust in the freezer for 15 minutes to set.
  3. Add Vanilla Ice Cream Layer: Spread the slightly softened vanilla ice cream evenly over the chilled crust. Smooth the surface with a spatula and return the pan to the freezer for 30 minutes to firm up.
  4. Create Raspberry Swirl: In a small bowl, stir the raspberry preserves or sauce until smooth. Drop spoonfuls of the preserves over the vanilla ice cream layer, then use a knife to gently swirl the preserves into the ice cream, creating a marbled effect.
  5. Add Raspberry Sorbet Layer: Spread the softened raspberry sorbet evenly over the swirled vanilla ice cream layer, smoothing the top. If using, press fresh raspberries gently into the sorbet layer for added texture and flavor.
  6. Freeze the Cake: Cover the springform pan with plastic wrap or a lid and freeze the assembled cake for at least 4 hours, or until fully firm and set.
  7. Serve: When ready to serve, carefully remove the sides of the springform pan. Optionally, top the cake with whipped cream or additional raspberry sauce. Slice and enjoy this refreshing frozen dessert.

Notes

  • Make sure the ice cream and sorbet are slightly softened before spreading to ensure smooth layering and easy spreading.
  • You can substitute the chocolate wafer crust with graham cracker crust for a different flavor profile.
  • For an extra burst of fresh flavor, add fresh raspberries between layers or on top.
  • The cake can be prepared a day ahead and stored in the freezer, making it great for parties or special occasions.
  • Use a sharp knife dipped in warm water to slice the cake neatly.

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