Description
This Irresistible Raspberry Ripple Ice Cream Cake is a delightful no-bake dessert featuring a creamy, vanilla-infused ice cream base swirled with homemade raspberry sauce, layered atop a buttery graham cracker crust. Perfectly refreshing and ideal for summer, this frozen treat combines tartness and sweetness with a delicate crunchy texture, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Ice Cream Mixture
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Raspberry Sauce
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Crust
- 1 1/2 cups crushed graham crackers
- 1/4 cup melted butter
Garnish (optional)
- Extra raspberries
- Mint leaves
Instructions
- Make the Raspberry Sauce: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 8–10 minutes, stirring occasionally, until the mixture thickens slightly and the berries break down. Remove from heat and let it cool completely to room temperature.
- Whip the Cream: In a large bowl, use a mixer to whip the heavy cream until stiff peaks form, which means when you lift the beaters, the cream stands firm without collapsing.
- Prepare Ice Cream Base: In a separate bowl, combine the sweetened condensed milk with the vanilla extract. Gently fold the whipped cream into this mixture until fully incorporated, taking care not to deflate the whipped cream.
- Prepare the Crust: Line a 9-inch loaf pan with parchment paper or plastic wrap for easy removal later. In a small bowl, mix the crushed graham crackers with melted butter until evenly combined. Press half of this mixture firmly into the bottom of the prepared pan to form the crust layer.
- Assemble First Ice Cream Layer: Pour half of the ice cream mixture evenly over the graham cracker crust in the pan. Gently dollop half of the cooled raspberry sauce over the ice cream and swirl it lightly using a knife to create a ripple effect.
- Assemble Second Ice Cream Layer: Pour the remaining ice cream mixture over the first layer. Dollop the remaining raspberry sauce on top and swirl again gently. Then sprinkle the remaining graham cracker mixture over the top and press lightly to set.
- Freeze the Cake: Cover the pan with plastic wrap or foil and freeze for at least 6 hours or overnight until the cake is firm and set.
- Serve: To serve, carefully lift the cake out of the pan using the parchment paper or plastic wrap lining. Slice into portions and garnish with fresh raspberries and mint leaves if desired.
Notes
- You can substitute raspberries with strawberries or blueberries for a delicious variation.
- For a crunchier crust, bake the graham cracker base at 350°F (175°C) for 8 minutes before assembling the cake, then allow it to cool completely.
