Irresistible Raspberry Ripple Ice Cream Cake 💖😋

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Irresistible Raspberry Ripple Ice Cream Cake 💖😋

Ingredients:

    • 2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, melted
    • 1/2 gallon vanilla ice cream, softened
    • 1 cup raspberry sauce (store-bought or homemade)
    • 1 cup fresh raspberries
    • 1/2 cup chopped nuts (optional)
    • 1/4 cup chocolate syrup
    • Fresh raspberries and chocolate shavings for garnish

Directions:

    • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and press into the bottom of a 9-inch springform pan.
    • Spread half of the softened vanilla ice cream over the crust in the springform pan.
    • Drizzle half of the raspberry sauce over the ice cream and swirl gently with a knife.
    • Sprinkle half of the fresh raspberries and chopped nuts over the ice cream layer.
    • Spread the remaining vanilla ice cream over the raspberry layer.
    • Drizzle the remaining raspberry sauce on top and swirl gently with a knife.
    • Freeze the cake for at least 4 hours, or until firm.
    • Before serving, drizzle with chocolate syrup and garnish with fresh raspberries and chocolate shavings.
    • Prep Time: 20 minutes | Freezing Time: 4 hours | Total Time: 4 hours 20 minutes
    • Kcal: 320 kcal | Servings: 12 slices


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