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This Raspberry Swirl Ice Cream Cake is a showstopping frozen dessert that beautifully blends rich chocolate, creamy vanilla, tart raspberry, and fluffy whipped cream into a stunning, layered treat. Ideal for summer celebrations or any time you crave a cool indulgence, this cake is as visually appealing as it is delicious.
To begin, prepare the crust. Lightly grease a 9-inch springform pan and line the bottom with a circle of parchment paper for easy removal. In a medium mixing bowl, combine 2 cups of chocolate cookie crumbs—such as crushed Oreo cookies with the filling removed—with 1/2 cup of melted unsalted butter. Stir the mixture until the crumbs are thoroughly coated and begin to clump slightly. Press this mixture firmly and evenly into the bottom of the prepared pan to create a solid, compact crust. Transfer the pan to the freezer and let it chill for 15 minutes while you move on to the raspberry swirl.
For the swirl, place 2 cups of fresh or frozen raspberries into a small saucepan. Add 1/4 cup of granulated sugar and 1 tablespoon of lemon juice. Set the saucepan over medium heat and cook, stirring occasionally, until the raspberries begin to break down and the mixture starts to bubble. At this point, stir in a cornstarch slurry made by dissolving 1 tablespoon of cornstarch into 2 tablespoons of water. Continue cooking the mixture for another minute or two until it thickens into a glossy raspberry sauce. Once done, remove the pan from the heat and allow the mixture to cool completely to room temperature.
While the swirl is cooling, take out 1 quart of vanilla ice cream and 1 quart of raspberry ice cream, letting them soften slightly so they become easy to spread. Once the crust is firm and the raspberry swirl is cooled, begin assembling the cake.
Scoop and spread half of the softened vanilla ice cream over the chilled crust, smoothing it into an even layer. Next, spoon half of the raspberry sauce over the vanilla ice cream, then use a knife or offset spatula to gently swirl the sauce into the ice cream for a marbled effect. Follow this by adding all of the raspberry ice cream on top, spreading it evenly over the previous layer. Finish with the remaining raspberry swirl, once again swirling it gently through the raspberry ice cream. When fully assembled, transfer the cake back to the freezer and freeze for at least 4 to 6 hours, or until completely firm.
As the final step before serving, make the whipped cream topping. In a large bowl, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Using an electric mixer or hand whisk, beat the mixture until stiff peaks form and it holds its shape. Remove the frozen cake from the freezer and spread the whipped cream evenly over the top.
For a beautiful presentation, garnish the cake with fresh raspberries, chocolate shavings, and sprigs of mint just before serving. Carefully remove the outer ring of the springform pan, slice the cake with a sharp knife (dipping it in hot water can help), and serve.
Creamy, fruity, and lusciously layered, this Raspberry Swirl Ice Cream Cake is the perfect centerpiece for any dessert table.