Prepare the Crust:

In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Stir until the mixture is evenly coated and crumbly.

Press the mixture into the bottom of a 9-inch springform pan, creating a firm, even crust. Place the pan in the freezer to set while you prepare the ice cream layers.

Make the Raspberry Swirl:

In a blender or food processor, blend the fresh raspberries with honey or sugar until smooth. If you prefer a more textured swirl, pulse until just combined and slightly chunky. Set aside.

Assemble the Ice Cream Layers:

Take the softened vanilla ice cream and spoon it over the graham cracker crust, spreading it evenly to form the first layer.

Next, add a layer of the softened raspberry sorbet or ice cream, spreading it over the vanilla layer.

Add the Raspberry Swirl:

Drizzle the raspberry puree over the top of the raspberry ice cream layer. Use a knife or skewer to gently swirl the raspberry puree through the ice cream to create a marbled effect.

Freeze:

Cover the springform pan with plastic wrap and freeze the cake for at least 4 hours, or until it’s firm and fully set.

Serve:

Once frozen, remove the cake from the springform pan and place it on a serving platter. Slice and serve immediately for a refreshing, creamy treat!