Description
This Raspberry Swirl Ice Cream Cake combines rich chocolate cookie crust, creamy vanilla ice cream, and vibrant raspberry sorbet with a delightful swirl of raspberry preserves. Perfect for a refreshing and elegant dessert, it’s easy to prepare and sure to impress at any gathering.
Ingredients
Scale
Crust
- 2 cups crushed chocolate wafer cookies or Oreos (without filling)
- 1/4 cup unsalted butter, melted
Ice Cream Layers
- 1.5 quarts vanilla ice cream, slightly softened
- 1.5 quarts raspberry sorbet or raspberry ice cream, slightly softened
Swirl and Toppings
- 1/2 cup raspberry preserves or sauce
- 1 cup fresh raspberries (optional)
- Whipped cream (for topping, optional)
Instructions
- Prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and make removal easier.
- Make the crust: In a bowl, combine the crushed chocolate wafer cookies or Oreos with melted unsalted butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Place in the freezer for 15 minutes to set.
- Layer vanilla ice cream: Spread the softened vanilla ice cream evenly over the chilled crust, smoothing the top with a spatula. Return the pan to the freezer for about 30 minutes to firm up this layer.
- Add raspberry preserves swirl: Stir the raspberry preserves in a small bowl until smooth. Drop spoonfuls of the preserves over the vanilla ice cream layer, then use a knife or skewer to gently swirl the preserves into the ice cream, creating a marbled effect.
- Layer raspberry sorbet and add fresh raspberries: Spread the softened raspberry sorbet evenly over the swirled vanilla layer. If desired, gently press fresh raspberries into the sorbet layer for added texture and flavor.
- Freeze the cake: Cover the pan and freeze the ice cream cake for at least 4 hours, or until fully firm and set.
- Serve: Before serving, remove the sides of the springform pan carefully. Top the cake with whipped cream and/or extra raspberry sauce if desired. Slice and enjoy immediately for the best texture.
Notes
- Make sure the ice cream and sorbet are slightly softened for easier spreading but not melted.
- Use a sharp knife warmed in hot water to slice neat pieces when serving.
- Fresh raspberries are optional but add a nice fresh contrast.
- This dessert should be kept frozen until just before serving to maintain its structure.
- For a stronger chocolate crust, use Oreos without filling; for a less intense chocolate flavor, use chocolate wafer cookies.
