This no-bake dessert layers vanilla ice cream, raspberry puree, and a chocolate cake crumb base—perfect for summer parties or make-ahead treats.

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

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Line a round or loaf pan with plastic wrap, leaving overhang.

Press chocolate cake crumbs into the bottom to form a base. Freeze 10–15 minutes.

Soften ice cream slightly. Spread half over crumb base. Freeze 30 minutes.

Spoon half the raspberry puree on top and swirl gently with a knife.

Spread remaining ice cream, then swirl in the rest of the puree. Freeze another 30 minutes.

Once set, top with whipped cream and garnish with raspberries if desired. Freeze at least 2 hours or overnight.

Before slicing, let sit at room temperature for 5–10 minutes. Slice with a hot knife for clean edges.

Use frozen raspberries if fresh are unavailable—just thaw and strain.

Substitute graham or Oreo crumbs for chocolate cake crumbs.

Try non-dairy ice cream and whipped topping for a vegan version.

Ideal for making up to one week in advance—store airtight in the freezer.