Raspberry Swirl Ice Cream Cake
This refreshing raspberry swirl ice cream cake features creamy vanilla, tangy sorbet, and a graham cracker crust—perfect for summer parties and no-bake desserts.
- Prep Time: 20 minutes
- Total Time: 3 hours 20 minutes
- Yield: 10–12 servings
- Category: Dessert, Frozen
- Method: No-Bake, Freezer
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
Ice Cream Layers
3 cups vanilla ice cream, softened
2 cups raspberry sorbet, softened
1 cup fresh raspberries
Whipped Topping
2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
Garnish (Optional)
Fresh raspberries
Fresh mint leaves
Instructions
Make the Crust
In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
Add Ice Cream Layer
Spread softened vanilla ice cream evenly over the crust. Smooth the top and freeze for 30 minutes.
Add Sorbet & Swirl
Spread raspberry sorbet over the vanilla ice cream layer. Use a knife to gently swirl for a marbled effect. Freeze for another 30 minutes.
Whip and Top
In a large bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread half of the whipped cream over the raspberry layer.
Garnish
Decorate the top with fresh raspberries and mint leaves.
Freeze & Serve
Freeze for at least 2 hours or until fully firm. Let sit at room temperature for 10 minutes before slicing and serving.
Notes
For easier slicing, dip the knife in hot water before cutting.
You can use different sorbet flavors (like mango or strawberry) for variations.
Leftovers can be stored in the freezer, covered, for up to 1 week.
Find it online: https://allrecipesmade.com/raspberry-swirl-ice-cream-cake/
