There’s nothing quite like the perfect combination of sweet, creamy ice cream and tangy raspberry swirls in one decadent dessert. This Raspberry Ripple Ice Cream Cake is an easy, no-bake treat that will impress everyone at your next gathering. With its luscious layers and vibrant flavor, it’s the ideal summer indulgence!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Ice Cream Layer:
- 1 1/2 quarts vanilla ice cream, softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
For the Raspberry Ripple:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water
For Garnish (Optional):
- Fresh raspberries
- Whipped cream
- White chocolate shavings
Equipment
- 9-inch springform pan
- Mixing bowls
- Saucepan
- Offset spatula
Instructions
- Prepare the Crust:
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling. - Make the Raspberry Ripple:
In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices (about 5 minutes). Add the cornstarch slurry and cook for an additional 1–2 minutes, stirring until the mixture thickens. Remove from heat and let cool completely. - Assemble the Ice Cream Layer:
In a large mixing bowl, stir together the softened vanilla ice cream, heavy cream, and vanilla extract until smooth. Pour half of the ice cream mixture over the chilled crust, spreading it evenly. - Add the Raspberry Ripple:
Spoon dollops of the cooled raspberry sauce over the ice cream layer and gently swirl using a knife or skewer to create a ripple effect. Pour the remaining ice cream mixture on top and repeat the ripple process with more raspberry sauce. - Freeze:
Cover the pan with plastic wrap or foil and freeze the cake for at least 6 hours or until firm. - Garnish and Serve:
Remove the cake from the springform pan and transfer to a serving plate. Garnish with fresh raspberries, whipped cream, or white chocolate shavings for an elegant touch. Slice and serve immediately!
Tips for Success
- Use a warm knife to slice the cake cleanly—just run the knife under hot water and wipe dry between cuts.
- Make the raspberry ripple sauce ahead of time for quicker assembly.
- Swap vanilla ice cream for your favorite flavor to customize the cake!
This Raspberry Ripple Ice Cream Cake is as delightful to eat as it is to look at. Creamy, tangy, and sweet, it’s the perfect dessert for summer parties, birthdays, or just treating yourself to something special. Try this easy recipe, and watch it disappear in no time!
Irresistible Raspberry Ripple Ice Cream Cake
Cool off with this irresistible Raspberry Ripple Ice Cream Cake! Layers of creamy vanilla ice cream, raspberry swirls, and a buttery graham cracker crust make it the ultimate summer dessert.
Equipment
- 9-inch springform pan
- Mixing bowls
- Saucepan
- Offset spatula
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Ice Cream Layer:
- 1 1/2 quarts vanilla ice cream softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- For the Raspberry Ripple:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- For Garnish Optional:
- Fresh raspberries
- Whipped cream
- White chocolate shavings
Instructions
- Prepare the Crust:
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
- Make the Raspberry Ripple:
- In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices (about 5 minutes). Add the cornstarch slurry and cook for an additional 1–2 minutes, stirring until the mixture thickens. Remove from heat and let cool completely.
- Assemble the Ice Cream Layer:
- In a large mixing bowl, stir together the softened vanilla ice cream, heavy cream, and vanilla extract until smooth. Pour half of the ice cream mixture over the chilled crust, spreading it evenly.
- Add the Raspberry Ripple:
- Spoon dollops of the cooled raspberry sauce over the ice cream layer and gently swirl using a knife or skewer to create a ripple effect. Pour the remaining ice cream mixture on top and repeat the ripple process with more raspberry sauce.
- Freeze:
- Cover the pan with plastic wrap or foil and freeze the cake for at least 6 hours or until firm.
- Garnish and Serve:
- Remove the cake from the springform pan and transfer to a serving plate. Garnish with fresh raspberries, whipped cream, or white chocolate shavings for an elegant touch. Slice and serve immediately!
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