Description
Indulge in the delightful and refreshing Raspberry Swirl Ice Cream Cake, a perfect summer treat that combines the sweetness of vanilla ice cream with the tartness of fresh raspberries, all nestled on a crunchy graham cracker crust.
Ingredients
Scale
Graham Cracker Crust:
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Raspberry Swirl Ice Cream:
- 1.5 quarts vanilla ice cream, softened
- 1.5 cups fresh raspberries
- 1/4 cup raspberry jam
- 1 tablespoon lemon juice
Whipped Cream Topping:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Graham Cracker Crust: Combine crushed graham crackers, melted butter, and granulated sugar. Press into a springform pan and freeze.
- Make the Raspberry Sauce: Cook raspberries, raspberry jam, and lemon juice until thickened. Strain and cool.
- Assemble the Cake: Layer softened vanilla ice cream and raspberry sauce, swirling with a knife. Freeze until firm.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Finish and Serve: Top the cake with whipped cream, slice, and serve.
Notes
- You can use store-bought raspberry sauce for convenience.
- For easier slicing, allow the cake to sit at room temperature for 5–10 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 140mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
