Description
This Irresistible Raspberry Ripple Ice Cream Cake is a luscious no-bake frozen dessert combining creamy homemade vanilla ice cream, vibrant raspberry sauce, and layers of moist pound cake and crunchy graham crackers. Perfect for summer gatherings, it offers a delightful balance of sweet, tart, and creamy textures with an easy preparation that can be made ahead of time.
Ingredients
Scale
Ice Cream Mixture
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Raspberry Sauce
- 2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Base and Layers
- 1 store-bought or homemade pound cake (sliced)
- 1½ cups crushed graham crackers or digestive biscuits
- 3 tablespoons melted butter
Garnish (Optional)
- Extra raspberries
- Whipped cream
Instructions
- Prepare Raspberry Sauce: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly. Remove from heat and allow to cool completely.
- Whip Cream: In a large bowl, whip the heavy whipping cream until stiff peaks form, which will create a light and airy base for the ice cream mixture.
- Mix Ice Cream Base: In a separate bowl, combine the sweetened condensed milk and vanilla extract. Gently fold in the whipped cream until the mixture is smooth and fully incorporated, taking care not to deflate the whipped cream.
- Prepare Pan and Base: Line a loaf pan with plastic wrap, leaving some overhang for easy removal later. In a small bowl, mix the crushed graham crackers with melted butter until well combined, then firmly press half of this mixture into the bottom of the loaf pan to form the crunchy base layer.
- Assemble First Layers: Layer half of the sliced pound cake on top of the graham cracker base. Spread half of the ice cream mixture evenly over the cake layer, then drizzle half of the raspberry sauce on top. Using a knife, gently swirl the sauce into the ice cream to create a ripple effect.
- Repeat Layers: Repeat by layering the remaining pound cake slices, then the remaining ice cream mixture, and finally the rest of the raspberry sauce. Gently swirl again to distribute the sauce evenly.
- Freeze: Cover the pan tightly and freeze the cake for at least 6 hours or overnight to set properly.
- Serve: To serve, lift the cake out of the pan using the plastic wrap overhang, slice, and garnish with extra raspberries and whipped cream if desired.
Notes
- You can substitute raspberries with strawberries or blueberries to change the flavor profile.
- For a gluten-free version, use gluten-free pound cake and gluten-free graham crackers or digestive biscuits.
- This dessert can be prepared up to 3 days in advance, making it ideal for entertaining.
