Just made this delicious Raspberry Swirl Ice Cream Cake! Perfect for a summer treat.
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 cups vanilla ice cream, softened
2 cups raspberry sorbet, softened
1 cup fresh raspberries
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves for garnish
Directions:
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
Spread the softened vanilla ice cream over the crust, smoothing the top. Freeze for 30 minutes.
Spread the softened raspberry sorbet over the vanilla ice cream layer. Using a knife, gently swirl the sorbet into the ice cream to create a marbled effect. Freeze for another 30 minutes.
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread half of the whipped cream over the raspberry layer.
Garnish the top with fresh raspberries and mint leaves. Freeze for at least 2 hours or until firm.
Remove from the freezer 10 minutes before serving to allow the cake to soften slightly. Slice and enjoy!
Prep Time: 20 minutes | Freezing Time: 2 hours 45 minutes | Total Time: 3 hours 5 minutes
Kcal: 300 kcal per serving | Servings: 12 servings