Description
This Irresistible Raspberry Ripple Ice Cream Cake combines a crunchy graham cracker crust with creamy vanilla ice cream swirled with tangy raspberry sorbet for a refreshing and elegant dessert. Perfect for warm-weather celebrations, it’s topped with whipped cream and fresh raspberries, making it both visually stunning and deliciously satisfying.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs (or chocolate cookie crumbs for a different flavor)
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
Ice Cream Layer
- 1 quart (4 cups) vanilla ice cream, softened
- 1 pint (2 cups) raspberry sorbet or raspberry puree
Topping & Garnish
- 1 cup whipped cream (or whipped topping)
- Fresh raspberries for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare and Bake Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until set, then allow the crust to cool completely to room temperature.
- Soften Ice Cream: While the crust cools, let the vanilla ice cream soften slightly at room temperature until it becomes easily spreadable.
- Create Raspberry Ripple: In a separate bowl, gently fold the raspberry sorbet or puree into the softened vanilla ice cream. Swirl or lightly mix to achieve a marbled ripple effect without fully blending the two flavors.
- Assemble Ice Cream Layer: Once the crust is cooled, evenly spread the raspberry ripple ice cream mixture over the crust in the springform pan, smoothing the surface carefully.
- Add Whipped Topping: Cover the ice cream layer with whipped cream, spreading it smoothly to cover the top completely. Optionally, drizzle extra raspberry ripple over the whipped cream for decoration and added flavor.
- Freeze Cake: Freeze the assembled cake for at least 4 hours, or until it is firm and fully set to maintain its shape when sliced.
- Remove from Pan: After freezing, carefully remove the springform pan sides, then transfer the cake onto a serving platter.
- Garnish and Serve: Decorate the top with fresh raspberries if desired, slice, and serve chilled.
Notes
- For a richer crust flavor, use chocolate cookie crumbs instead of graham cracker crumbs.
- Ensure the ice cream is soft enough to spread but not melted to avoid a runny texture.
- Use a springform pan for easy removal of the cake without damaging the layers.
- Feel free to substitute raspberry sorbet with fresh raspberry puree for a more natural fruit flavor.
- This cake should be kept frozen until serving to maintain its structure and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
