Description
A cool and creamy ice cream cake with layers of vanilla and raspberry ice cream, swirled with raspberry sauce and set on a cookie crust – a perfect summer treat.
Ingredients
Scale
- 2 cups crushed chocolate wafer cookies or Oreos (without filling)
- 1/4 cup unsalted butter, melted
- 1.5 quarts vanilla ice cream, slightly softened
- 1.5 quarts raspberry sorbet or raspberry ice cream, slightly softened
- 1 cup fresh raspberries (optional)
- 1/2 cup raspberry preserves or sauce
- Whipped cream (for topping, optional)
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, mix crushed cookies with melted butter. Press mixture firmly into the bottom of the pan to form the crust. Freeze for 15 minutes.
- Spread softened vanilla ice cream over the crust and smooth the top. Freeze for 30 minutes.
- In a small bowl, stir raspberry preserves until smooth. Drop spoonfuls over the vanilla ice cream and use a knife to gently swirl.
- Spread raspberry sorbet over the swirled layer and smooth the top. Press in fresh raspberries if using.
- Cover and freeze for at least 4 hours, or until firm.
- Before serving, remove sides of springform pan. Top with whipped cream or extra raspberry sauce if desired. Slice and serve.
Notes
- Soften ice cream just enough to spread—don’t let it melt.
- Use store-bought raspberry sauce or blend raspberries with sugar and strain.
- To cut clean slices, dip a knife in hot water between cuts.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezing, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg