Frozen Layered Vanilla Raspberry Cake
Indulge in the ultimate summertime dessert with this Frozen Layered Vanilla Raspberry Cake—a no-bake masterpiece that combines creamy vanilla ice cream, tangy raspberry sorbet, and a buttery graham cracker crust. Perfect for entertaining, this show-stopping frozen treat is both refreshing and visually stunning with its vibrant layers and fresh raspberry garnish. Ready in just 20 minutes of prep time (plus chilling), this easy-to-make yet elegant dessert is ideal for birthdays, barbecues, or any festive occasion. Top it with a dusting of powdered sugar and swirls of whipped cream for an extra touch of decadence. Whether you're craving a fruity, creamy, or chilled dessert, this cake delivers it all in every slice!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 1 cup Unsalted butter, melted
- 4 cups Vanilla ice cream, softened
- 4 cups Raspberry sorbet, softened
- 1 cup Fresh raspberries
- 2 tablespoons Powdered sugar (for garnish)
- 1 cup Whipped cream (optional, for topping)
Instructions
1. Line a 9-inch springform pan with parchment paper on the bottom and sides for easy removal.
2. In a large bowl, mix the graham cracker crumbs and melted butter until fully coated and the texture resembles wet sand.
3. Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Use the bottom of a glass to press the crust down firmly. Place the pan in the freezer to set for 10 minutes.
4. Remove the vanilla ice cream from the freezer and let it soften for about 5 minutes. Spread the softened vanilla ice cream in an even layer over the chilled crust. Smooth the surface with a spatula. Freeze for 1 hour or until firm.
5. Remove the raspberry sorbet from the freezer and let it soften for about 5 minutes. Spread the softened sorbet evenly over the vanilla ice cream layer. Smooth the surface with a spatula. Freeze for another hour or until solid.
6. Once the layers are set, carefully remove the cake from the springform pan. Transfer it to a serving platter.
7. Decorate the top of the cake with fresh raspberries and dust with powdered sugar. Add whipped cream swirls around the edges if desired.
8. Slice and serve immediately. Store any leftovers in the freezer, tightly wrapped, for up to a week.
Nutrition Facts
Calories |
7052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 403.9 g | 518% | |
| Saturated Fat | 248.5 g | 1242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 819.8 g | 298% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 578.8 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1660 mg | 128% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3106 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
