Description
This Raspberry Swirl Ice Cream Cake is a delightful no-bake dessert featuring a crunchy graham cracker crust, creamy vanilla ice cream mixed with fresh raspberries, and luscious raspberry preserves swirled through. Perfect for summer gatherings, this American-style frozen treat combines fruity freshness with rich, creamy texture for a refreshing and elegant dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 1/2 cup raspberry preserves or seedless raspberry jam
- 1 tablespoon lemon juice
- 1.5 quarts vanilla ice cream, softened slightly
- 1 1/2 cups fresh raspberries (plus extra for topping)
Garnish (optional)
- Whipped cream
- White chocolate shavings
- More raspberries
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the freezer for 15 minutes to set and harden.
- Make the raspberry swirl: In a small bowl, stir together the raspberry preserves and lemon juice until smooth. Set this mixture aside for later use in the ice cream swirl.
- Combine filling ingredients: In a large bowl, gently fold the fresh raspberries into the softened vanilla ice cream to evenly distribute the fruit without breaking it down too much. Then use a spatula or knife to swirl in the raspberry preserve mixture, being careful not to overmix so you retain distinct, pretty swirls.
- Assemble the cake: Spoon the raspberry ice cream mixture over the frozen graham cracker crust and smooth the top with a spatula. Cover the pan tightly with plastic wrap and place it in the freezer for at least 6 hours or overnight to allow the cake to fully firm up.
- Serve: When ready to serve, remove the cake from the springform pan and let it sit at room temperature for 5–10 minutes to soften slightly for easier slicing. Garnish with whipped cream, extra fresh raspberries, or white chocolate shavings if desired before slicing and serving.
Notes
- You can substitute the vanilla ice cream with raspberry ripple or lemon ice cream for more flavor variation.
- To make this dessert dairy-free, use coconut milk ice cream and dairy-free butter for the crust.
- For easier slicing, let the cake thaw briefly at room temperature before cutting.
- Store leftover cake covered tightly in the freezer to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
