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Raspberry Swirl Ice Cream Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours (including freezing time)
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Raspberry Swirl Ice Cream Cake is a delightful frozen dessert featuring a crunchy chocolate cookie crust layered with creamy vanilla ice cream and vibrant raspberry sorbet swirled with raspberry preserves. Perfect for warm days or special occasions, it combines rich chocolate, smooth ice cream, and fresh raspberry flavors in an impressive yet easy-to-make cake.

Ingredients

Scale

Crust

  • 2 cups crushed chocolate wafer cookies or Oreos (without filling)
  • 1/4 cup unsalted butter, melted

Ice Cream Layers

  • 1.5 quarts vanilla ice cream, slightly softened
  • 1.5 quarts raspberry sorbet or raspberry ice cream, slightly softened

Filling and Topping

  • 1 cup fresh raspberries (optional)
  • 1/2 cup raspberry preserves or sauce
  • Whipped cream (for topping, optional)

Instructions

  1. Prepare the Pan and Crust: Line the bottom of a 9-inch springform pan with parchment paper. In a bowl, mix the crushed chocolate wafer cookies or Oreos with the melted butter. Press this mixture firmly into the bottom of the pan to form an even crust layer. Place the pan in the freezer for 15 minutes to set.
  2. Add Vanilla Ice Cream Layer: Remove the crust from the freezer and spread the slightly softened vanilla ice cream evenly over the crust. Smooth the top with a spatula, then return to the freezer for 30 minutes to firm up this layer.
  3. Prepare Raspberry Swirl: In a small bowl, stir the raspberry preserves or sauce until smooth. Drop spoonfuls of the preserves over the vanilla ice cream layer. Use a knife to gently swirl the preserves into the ice cream, creating a decorative raspberry marbled effect.
  4. Add Raspberry Sorbet Layer: Spread the softened raspberry sorbet or raspberry ice cream evenly over the swirled vanilla layer. Smooth the top layer with a spatula. If using, gently press the fresh raspberries into this sorbet layer for extra texture and flavor.
  5. Freeze the Cake: Cover the cake with plastic wrap or a lid and freeze for at least 4 hours, or until the cake is firm and fully set.
  6. Serve: Before serving, carefully remove the sides of the springform pan. Top the ice cream cake with whipped cream or extra raspberry sauce if desired. Slice with a sharp knife and serve immediately for a refreshing and elegant dessert.

Notes

  • Soften the ice cream and sorbet slightly at room temperature before spreading to make layering easier and smoother.
  • Use a sharp knife dipped in warm water when slicing to get cleaner cuts.
  • For a quicker set time, you can freeze the cake overnight.
  • If fresh raspberries are not available, frozen ones can be used but drain any excess moisture before pressing into the sorbet layer.
  • This recipe can be easily doubled to fit a larger pan.

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Find it online: https://comfortkitcheneats.com/raspberry-swirl-ice-cream-cake-recipe/