Description
Indulge in the delightful blend of sweet raspberries and creamy ice cream with this irresistible Raspberry Ripple Ice Cream Cake. A perfect no-bake dessert for warm summer days!
Ingredients
Scale
For the Raspberry Sauce:
- 2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Ice Cream Cake:
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 store-bought or homemade pound cake (sliced)
- 1½ cups crushed graham crackers or digestive biscuits
- 3 tablespoons melted butter
- Extra raspberries and whipped cream for garnish (optional)
Instructions
- Prepare the Raspberry Sauce: In a saucepan, cook raspberries, sugar, and lemon juice until thickened. Let cool.
- Whip the Cream: In a bowl, whip cream until stiff peaks form.
- Mix Ice Cream: Gently fold condensed milk and vanilla into whipped cream.
- Layer the Cake: Line a pan, add crumbs, cake, ice cream, and raspberry sauce in layers.
- Freeze: Cover and freeze for 6 hours.
- Serve: Garnish with raspberries and whipped cream.
Notes
- You can use other berries like strawberries or blueberries.
- For a gluten-free option, use gluten-free cake and cookies.
- This dessert can be prepared ahead up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 31g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
