Description
Enjoy this delightful Raspberry Swirl Ice Cream Cake, a perfect fusion of cake and ice cream that melts in your mouth!
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ¼ cup sugar
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh raspberries for garnish
- Mint leaves for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a square cake pan with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the melted butter, eggs, and vanilla extract, and mix until smooth.
- Pour the batter into the prepared cake pan and bake for 15–20 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely before proceeding.
- In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
- Stir occasionally and cook until the raspberries break down and the mixture thickens (about 5 minutes).
- Strain the mixture to remove seeds if desired, then let it cool.
- In a large bowl, whip the heavy cream until stiff peaks form.
- Fold in the sweetened condensed milk and vanilla extract gently.
- Pour half of the ice cream mixture over the cooled cake base.
- Drizzle half of the raspberry sauce and use a toothpick to swirl it into the mixture.
- Repeat with the remaining ice cream mixture and raspberry sauce, creating a beautiful marbled effect.
- Cover the cake with plastic wrap and freeze for at least 6 hours or until completely set.
- Whip the heavy cream and powdered sugar until stiff peaks form.
- Pipe the whipped cream over the frozen cake.
- Garnish with fresh raspberries and mint leaves.
- Slice and serve immediately!
Notes
- For a more intense raspberry flavor, add extra swirls of sauce between layers.
- You can substitute store-bought vanilla ice cream instead of making homemade for a quicker version.
- Store leftovers in the freezer for up to a week.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg