Description
Delight in the refreshing flavors of this Raspberry Swirl Ice Cream Cake, featuring creamy vanilla ice cream swirled with tangy raspberry preserves and a crunchy chocolate cookie crust. A perfect dessert for warm days!
Ingredients
Scale
- 1 quart vanilla ice cream, softened
- 1/2 cup raspberry preserves
- 1 cup crushed chocolate sandwich cookies
- 1/4 cup melted butter
- Fresh raspberries and mint leaves for garnish (optional)
Instructions
- Line an 8-inch round cake pan with plastic wrap, leaving an overhang.
- Spread softened vanilla ice cream evenly into the prepared pan.
- Drop spoonfuls of raspberry preserves onto the ice cream.
- Use a knife or skewer to swirl the raspberry preserves into the ice cream.
- In a bowl, mix crushed chocolate sandwich cookies and melted butter.
- Sprinkle the cookie mixture evenly over the ice cream.
- Cover with plastic wrap and freeze for at least 4 hours or until firm.
- To serve, remove from the pan using the plastic wrap overhang. Garnish with fresh raspberries and mint leaves if desired.
Notes
- For a more intense raspberry flavor, use additional preserves.
- Ensure the ice cream is softened for easier spreading.
- Prep Time: 15 minutes
- Cook Time: 4 hours