Description
Raspberry Ripple Ice Cream Cake is the ultimate summer dessert, featuring creamy vanilla ice cream swirled with tangy raspberry sauce over a crunchy graham cracker crust.
Ingredients
Scale
- 2 cups graham crackers, crushed
- ½ cup unsalted butter, melted
- 2 cups raspberries (fresh or frozen)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1.5 quarts vanilla ice cream, softened
- Whipped cream (optional, for topping)
- Fresh raspberries (optional, for garnish)
- White chocolate shavings (optional, for decoration)
Instructions
- Crush graham crackers and mix with melted butter. Press into the bottom of a springform pan and refrigerate for 20-30 minutes.
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until raspberries break down. Strain to remove seeds and let cool.
- Let vanilla ice cream soften at room temperature for 10-15 minutes.
- Spread half of the softened ice cream over the chilled crust.
- Drizzle half of the raspberry sauce over the ice cream and swirl using a knife.
- Repeat with another layer of ice cream and raspberry sauce.
- Freeze for at least 4 hours or overnight.
- Before serving, top with whipped cream, fresh raspberries, and white chocolate shavings.
- Slice and enjoy!
Notes
For a tangy twist, swap vanilla ice cream for lemon ice cream. To make it vegan, use dairy-free ice cream and a vegan crust.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: raspberry ripple ice cream cake, summer dessert, no-bake cake