WOULD YOU EAT THIS RASPBERRY SWIRL ICE CREAM CAKE 🍰🍦🍇
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Ice Cream Layers:
2 pints vanilla ice cream, softened
1 pint raspberry sorbet, softened
1 cup fresh or frozen raspberries (for the swirl)
For the Raspberry Swirl:
1/2 cup raspberry preserves or jam
1 tbsp lemon juice
1/2 cup fresh or frozen raspberries
For Topping:
Whipped cream (optional)
Fresh raspberries for garnish
Mint leaves for garnish (optional)
Instructions:
For the Crust:
Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the freezer to set while you prepare the ice cream layers.
For the Raspberry Swirl:
Make the Swirl: In a small saucepan, combine the raspberry preserves or jam, lemon juice, and raspberries. Heat over low heat until smooth and slightly thickened, about 5 minutes. Let it cool to room temperature.
For the Ice Cream Layers:
Layer the Vanilla Ice Cream: Remove the vanilla ice cream from the freezer and let it soften slightly. Spread half of the vanilla ice cream over the graham cracker crust, smoothing it into an even layer. Return to the freezer for 20 minutes to firm up.
Add the Sorbet: Once the vanilla ice cream has firmed up, spread the raspberry sorbet over the vanilla ice cream layer. Return to the freezer for another 20 minutes.
Swirl the Raspberry: Take the raspberry swirl mixture and drizzle it over the sorbet layer. Use a toothpick or knife to swirl the mixture through the sorbet for a marbled effect. Return to the freezer for 10 minutes.
Top with Vanilla Ice Cream: Spread the remaining vanilla ice cream over the top and smooth it out. Freeze for at least 4 hours, or until the ice cream cake is firm.
Serve:
Garnish: When ready to serve, remove the cake from the springform pan. Top with whipped cream, fresh raspberries, and mint leaves for garnish.
Slice and Enjoy: Let the ice cream cake sit at room temperature for 5 minutes before slicing. Serve immediately and enjoy!
Helpful Tips:
Softening the Ice Cream: Make sure the ice cream is softened but not melted. This will help you spread it evenly without making a mess.
Make-Ahead: You can make this cake ahead and keep it in the freezer for up to a week.
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