Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 cups vanilla ice cream, softened
2 cups raspberry sorbet, softened
1 cup fresh raspberries
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves for garnish
Directions:
Melted butter and graham cracker crumbs should be combined in a medium-sized basin. To make the crust, press the mixture firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
Spread the softened vanilla ice cream over the crust, smoothing the top. Freeze for 30 minutes.
Spread the softened raspberry sorbet over the vanilla ice cream layer. Use a knife to gently swirl the sorbet into the ice cream, creating a marbled effect. Freeze for another 30 minutes.
Beat the heavy cream, powdered sugar, and vanilla extract together in a large bowl until firm peaks form.
Over the top of raspberries, spread half of the whipped cream.
Garnish the top with fresh raspberries and mint leaves. Freeze until solid, or for at least two hours.
Remove the cake from the freezer 10 minutes before serving to allow it to soften slightly. Slice and enjoy!
Prep Time: 20 minutes
Freezing Time: 2 hours 45 minutes
Total Time: 3 hours 5 minutes
Calories: 300 kcal per serving
Servings: 12 servings
Indulge in the delightful combination of vanilla ice cream, raspberry sorbet, and a buttery graham cracker crust with this Raspberry Swirl Ice Cream Cake. It’s the perfect summer treat for any occasion!