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ππ¦ Raspberry Swirl Ice Cream Cake πβ¨
π Ingredients
For the Crust:
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1 Β½ cups (180g) graham cracker crumbs πͺ
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ΒΌ cup (50g) granulated sugar π¬
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Β½ cup (115g) unsalted butter, melted π§
For the Ice Cream Layer:
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2 cups (480ml) heavy whipping cream π₯
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1 can (14oz) sweetened condensed milk π―
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1 tsp vanilla extract πΏ
For the Raspberry Swirl:
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1 Β½ cups (200g) fresh raspberries π
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ΒΌ cup (50g) granulated sugar π¬
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1 tbsp lemon juice π
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1 tbsp cornstarch mixed with 1 tbsp water π½
For Topping (Optional):
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Fresh raspberries π
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White chocolate shavings π«
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Whipped cream π¦
π©βπ³ Instructions
Step 1: Prepare the Crust
1οΈβ£ Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
2οΈβ£ Press the mixture firmly into the bottom of a 9-inch springform pan.
3οΈβ£ Freeze for 15 minutes while preparing the filling.
Step 2: Make the Raspberry Swirl
4οΈβ£ In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until raspberries break down.
5οΈβ£ Add the cornstarch mixture and stir until thickened. Remove from heat and let cool completely.
Step 3: Make the Ice Cream Layer
6οΈβ£ In a large bowl, whip heavy cream until soft peaks form.
7οΈβ£ Gently fold in sweetened condensed milk and vanilla extract until smooth.
Step 4: Assemble the Cake
8οΈβ£ Pour half of the ice cream mixture over the crust.
9οΈβ£ Drizzle half of the raspberry sauce over the ice cream and swirl with a toothpick.
π Repeat with the remaining ice cream and raspberry sauce. Swirl again for a marbled effect.
1οΈβ£1οΈβ£ Cover and freeze for at least 6 hours (preferably overnight).
Step 5: Decorate & Serve
1οΈβ£2οΈβ£ Before serving, remove from the springform pan.
1οΈβ£3οΈβ£ Garnish with fresh raspberries, white chocolate shavings, or whipped cream.
1οΈβ£4οΈβ£ Slice, serve, and enjoy the fruity, creamy, and deliciously refreshing ice cream cake! π°βοΈ
π Time to Indulge!
This Raspberry Swirl Ice Cream Cake is sweet, tangy, and irresistibly creamyβperfect for any celebration or summer treat! βοΈβ¨ Who's ready for a slice? π°π
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