Description
Ingredients
Scale
- 2 cups graham cracker crumbs (or chocolate cookie crumbs for a different flavor)
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 quart (4 cups) vanilla ice cream, softened
- 1 pint (2 cups) raspberry sorbet or raspberry puree
- 1 cup whipped cream (or whipped topping)
- Fresh raspberries for garnish (optional)
Instructions
- 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 into the bottom of a 9-inch springform pan to form a crust. Bake for about 10 minutes, then let it cool completely.
- While the crust is cooling, soften the vanilla ice cream slightly until it’s spreadable.
- In another bowl, gently fold the raspberry sorbet or puree into the softened vanilla ice cream to create a ripple effect. You can swirl the raspberry sorbet through the ice cream or mix it in for a marbled effect.
- Once the crust has cooled, spread the raspberry ripple ice cream mixture over the crust in the pan, smoothing it out evenly.
- Top the ice cream cake with whipped cream, smoothing it to cover the top of the cake. You can add extra raspberry ripple on top for extra flavor or decoration.
- Freeze the cake for at least 4 hours or until it’s firm and fully set.
- Once set, remove the cake from the springform pan and transfer it to a serving platter.
- Garnish with fresh raspberries and serve!
Notes
- You can substitute the raspberry sorbet with raspberry jam or fresh raspberry puree if you prefer.
- For an extra layer of texture, you can add a layer of chocolate fudge sauce between the ice cream and crust.
- This cake can be made ahead of time and stored in the freezer for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 300
- Sugar: 27g
- Sodium: 80
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg