Raspberry Swirl Ice Cream Cake

Why You’ll Love This Recipe

I adore the refreshing balance in this dessert. Creamy ice cream layered with bright raspberry swirls and a crunchy crumb layer makes every forkful exciting. It’s gorgeous enough for guests yet easy to assemble and ideal for warm-weather gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pint vanilla ice cream

• 1 cup raspberry puree (fresh or frozen, strained)

• 1 cup chocolate cake crumbs

• ½ cup whipped cream

• Optional: fresh raspberries for garnish

Directions

1. Line a round or loaf pan with plastic wrap, leaving overhang on the sides.

2. Press the chocolate cake crumbs into the bottom of the pan to form the base. Freeze 10–15 minutes until set.

3. Let vanilla ice cream soften slightly, then spread half of it over the chilled crumb base and smooth out. Freeze 30 minutes.

4. Spoon half of the raspberry puree on top, then gently swirl it into the ice cream with a knife.

5. Spread the remaining softened ice cream over the swirl layer. Add the rest of the puree and swirl gently again. Freeze another 30 minutes.

6. Once set, spread whipped cream over the top and garnish with extra raspberries if desired. Freeze until firm—at least 2 hours or overnight.

7. When ready to serve, let the cake sit at room temperature for 5–10 minutes for cleaner slices.

Servings and timing

• Servings: Makes about 10–12 slices

• Prep time: ~20 minutes

• Freeze time: around 4–6 hours (including initial chilling and final set)

• Total time: Approximately 6 hours, best made ahead

Variations

• I swap chocolate crumbs for graham crackers or Oreo crumbs.

• I replace vanilla ice cream with raspberry sorbet or flavored ice cream layers.

• I add a ribbon of chocolate ganache or a layer of brownie crumbles.

• I fold in chopped nuts or white chocolate chips for added texture.

• I swirl in citrus zest or fresh lemon curd for a bright twist.

storage/reheating

I store leftovers covered in the freezer for up to one week—just keep it airtight to avoid ice crystals. Before serving, I let slices sit at room temp for about 5 minutes so they cut neatly.

FAQs

How can I make clean slices?

I let the cake warm about 5–10 minutes and use a sharp knife dipped in hot water between cuts for smooth edges.

Can I use frozen raspberries for the puree?

Absolutely. I thaw and blend frozen raspberries, then strain to remove seeds. It works just as well.

What pan shape should I use?

I use a 9-inch springform for the easiest release, but loaf or round cake pans work if lined well with plastic wrap or parchment.

How far ahead can I make this?

I make it up to one week in advance—just wrap it tightly in plastic wrap to preserve the texture.

Can I swap the ice cream with non-dairy alternatives?

Yes, I’ve made it using coconut milk ice cream and non-dairy whipped topping with great results—just be mindful of melt time.

Conclusion

This Raspberry Swirl Ice Cream Cake is a stunning yet simple no‑bake dessert that combines creamy, fruity, and crunchy elements for a delightful summer treat. With its easy assembly and beautiful presentation, it’s become one of my favorite go-to desserts for hot days and entertaining. I hope you enjoy making (and eating) it as much as I do!