Why You’ll Love This Recipe

I love how this dessert combines sweet, tart, and creamy in every bite. It’s light, fruity, and perfect for warm weather or special occasions when I want something that feels a little fancier but doesn’t require a lot of fuss. Plus, it’s make-ahead friendly, so I can have it ready in the freezer whenever I need it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 cups vanilla ice cream, softened
2 cups raspberry sorbet, softened
1 cup fresh raspberries
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves, for garnish

Directions

I start by mixing the graham cracker crumbs and melted butter in a medium bowl. Once combined, I press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Then I place it in the freezer for 15 minutes to set.
I spread the softened vanilla ice cream evenly over the crust and smooth the top with a spatula. That layer goes back into the freezer for 30 minutes to firm up.
Next, I spread the raspberry sorbet over the vanilla layer. Using a butter knife, I gently swirl the sorbet into the ice cream to create that pretty marbled effect. Then I return the cake to the freezer for another 30 minutes.
While the cake chills, I whip the heavy cream with powdered sugar and vanilla extract in a large bowl until stiff peaks form. I spread half of the whipped cream over the top of the sorbet layer.
I finish by decorating the cake with fresh raspberries and a few sprigs of mint for color and freshness.
I freeze the entire cake for at least 2 hours, or until it’s firm enough to slice cleanly.
Before serving, I let it sit at room temperature for about 10 minutes to soften slightly. Then I slice and enjoy!

Servings and timing

This recipe serves 10–12.

Prep time: 20 minutes
Freeze time: 2 hours 15 minutes
Total time: 2 hours 35 minutes

Variations

I sometimes use chocolate graham crackers or crushed chocolate cookies for the crust when I want a richer base.
For a twist, I’ve swapped the raspberry sorbet with mango or strawberry—any fruit-forward flavor pairs well with vanilla.
Adding a layer of raspberry jam between the ice cream and sorbet gives it an extra punch of fruity flavor.
For an extra crunchy layer, I press some chopped nuts or granola into the crust before freezing.

Storage/Reheating

I store any leftover slices of this ice cream cake tightly wrapped in plastic wrap or sealed in an airtight container in the freezer for up to 1 week.

When I’m ready to serve, I let it rest at room temperature for 8–10 minutes so it softens just enough for slicing.

FAQs

Can I make this ice cream cake ahead of time?

Yes, I often make it a day or two in advance. As long as it’s covered tightly and kept frozen, it stays fresh and delicious for several days.

Do I have to use a springform pan?

A springform pan makes it easy to remove the cake cleanly, but I’ve also used a deep pie dish or a 9-inch cake pan lined with parchment for easier lifting.

Can I use frozen raspberries instead of fresh?

I prefer fresh for garnish, but frozen raspberries work well too—just let them thaw and drain them first so they don’t make the top soggy.

What’s the best way to swirl the sorbet?

I gently drag a butter knife through the sorbet and vanilla ice cream in a figure-eight pattern. I don’t overdo it—I want distinct swirls, not a blended layer.

Can I make this dairy-free?

Yes, I’ve made it with dairy-free vanilla ice cream, dairy-free sorbet, and coconut whipped cream. It turns out just as creamy and refreshing.

Conclusion

This Raspberry Swirl Ice Cream Cake is one of those desserts I can always count on to impress guests or cool down a summer evening. The combination of creamy ice cream, tangy sorbet, and crunchy graham cracker crust is hard to beat—and that swirl always makes it look like I spent way more time on it than I actually did. It’s simple, stunning, and delicious from the first bite to the last.