Raspberry Swirl Ice Cream Cake – A Frozen Symphony of Berry Bliss! π°π
Tip: This indulgent Raspberry Swirl Ice Cream Cake is the perfect dessert for warm-weather gatherings, birthday parties, or any occasion that calls for a refreshing, sweet treat. The combination of a crunchy chocolate cookie crust, creamy vanilla and raspberry ice cream layers, and the swirl of vibrant raspberry jam creates a symphony of flavors and textures that will impress your guests. Serve it chilled for the ultimate refreshing experience!
Calories: Each slice of Raspberry Swirl Ice Cream Cake contains approximately 300-350 calories, depending on portion size and the type of ice cream used.
Ingredients:
For the Crust:
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1 ½ cups chocolate cookie crumbs (such as Oreo or graham crackers)
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¼ cup granulated sugar
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6 tablespoons unsalted butter, melted
For the Ice Cream Layers:
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3 cups vanilla ice cream, softened
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3 cups raspberry ice cream, softened
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½ cup raspberry jam or preserves
For the Garnish:
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Fresh raspberries
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Whipped cream (optional)
Instructions:
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Prepare the Crust:
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In a medium bowl, combine the chocolate cookie crumbs and granulated sugar. Stir well to combine.
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Add the melted butter to the crumbs and mix until the mixture is evenly moistened and holds together when pressed.
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Press the mixture into the bottom of a 9-inch round springform pan or a similar-sized cake pan, ensuring it forms a solid, even layer. Use the back of a spoon to press the crust down firmly.
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Place the crust in the freezer for about 10-15 minutes to set while you prepare the ice cream layers.
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Prepare the Ice Cream Layers:
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Remove the softened vanilla and raspberry ice creams from the freezer. Allow them to soften slightly at room temperature to make spreading easier.
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Once softened, scoop the vanilla ice cream into the crust and spread it evenly across the bottom using a spatula. Smooth it into an even layer.
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Next, scoop the raspberry ice cream and spread it evenly on top of the vanilla layer. Smooth the top to create an even surface.
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Create the Raspberry Swirl:
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In a small microwave-safe bowl, warm the raspberry jam or preserves for about 10-15 seconds to make it easier to swirl.
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Drop spoonfuls of the raspberry jam over the top of the raspberry ice cream layer.
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Use a toothpick or the tip of a knife to gently swirl the jam into the ice cream, creating a marbled effect. Be sure not to overmix—it’s best to leave some visible swirls of raspberry jam.
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Freeze the Cake:
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Once you’ve created the swirl effect, cover the cake with plastic wrap or foil and place it back into the freezer.
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Freeze the cake for at least 4 hours, or until it is firm and fully set. For best results, freeze it overnight.
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Garnish and Serve:
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Before serving, garnish the cake with fresh raspberries on top for a pop of color and flavor.
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If desired, top with whipped cream for extra richness and a lovely presentation.
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Slice and serve the Raspberry Swirl Ice Cream Cake immediately for a refreshing, berry-filled dessert.
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Energy-Efficient Tip:
To save energy, prepare the cake in advance and store it in the freezer until it’s time to serve. This not only reduces the need for energy during preparation but also gives the cake time to fully set, allowing the flavors to meld together. If you have a smaller freezer, consider preparing the cake in individual portions for quicker freezing.
Health Notes:
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Who would benefit from this dish:
This Raspberry Swirl Ice Cream Cake is perfect for those who love creamy, refreshing, and fruity desserts. It’s ideal for anyone looking for a sweet, indulgent treat with a balance of rich and light flavors. It’s great for family gatherings, birthday celebrations, and hot summer days when you crave something cool and sweet. -
Who should avoid it:
This dessert contains ice cream and butter, so it may not be suitable for individuals who are lactose intolerant or have dairy allergies. It’s also high in sugar and fat, making it unsuitable for those on low-sugar, low-fat, or calorie-restricted diets. People with nut allergies should check the type of cookies used for the crust to ensure they are nut-free.
