Description
Indulge in the delightful combination of creamy ice cream, tangy raspberry swirls, and buttery graham cracker crust with this easy-to-make Raspberry Ripple Ice Cream Cake. Perfect for summer gatherings or a sweet treat any time of the year.
Ingredients
Scale
For the Raspberry Swirl:
- 1 1/2 cups fresh or frozen raspberries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Crust:
- 1 1/2 cups crushed graham crackers or digestive biscuits
- 1/4 cup unsalted butter, melted
For the Ice Cream Base:
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
For Topping:
- Fresh raspberries and whipped cream (optional)
Instructions
- Prepare the Raspberry Swirl: In a saucepan, cook raspberries, sugar, and lemon juice until thickened. Cool.
- Make the Crust: Mix crushed crackers with melted butter. Press into a pan.
- Whip the Cream: Beat cream until stiff peaks form. Fold in condensed milk and vanilla.
- Assemble: Layer half the ice cream, raspberry swirl, then repeat. Swirl gently.
- Freeze: Cover and freeze for at least 6 hours or overnight.
- Serve: Remove from pan, slice, and garnish with raspberries and whipped cream.
Notes
- Use frozen raspberries for convenience or strain cooked sauce for a smoother texture.
- Toast the crumbs before pressing for a crunchier base.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
