Short Description
This vibrant, no-bake dessert features layers of vanilla and raspberry ice cream swirled with raspberry jam atop a crisp chocolate cookie crumb crust. It’s easy to assemble, visually stunning, and perfect for warm days or special occasions.
Why You’ll Love This Recipe
Effortless no-bake process: Minimal oven time and mostly freezer prep.
Bursting with flavor: A refreshing mix of creamy vanilla, tart raspberry, and rich chocolate.
Eye-catching presentation: Marbled ice cream with fresh raspberries creates a vibrant, elegant dessert.
Customizable: Easily adjusted for different ice cream flavors or crust types.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 ½ cups chocolate cookie crumbs (such as Oreo or graham crackers)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
3 cups vanilla ice cream, softened
3 cups raspberry ice cream, softened
½ cup raspberry jam or preserves
Fresh raspberries, for garnish
Whipped cream (optional, for serving)
directions
In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter until evenly moistened.
Press the mixture firmly into the base of a 9-inch springform pan to form an even crust layer.
Freeze the crust for approximately 30 minutes to set.
Remove from freezer and spread the softened vanilla ice cream over the crust in an even layer.
Spread the softened raspberry ice cream atop the vanilla, leaving pockets for the jam swirls.
Spoon dollops of raspberry jam over the raspberry ice cream.
Use a skewer or knife to create a marbled swirl effect by gently dragging through the jam and ice cream.
Return the assembly to the freezer and freeze for at least 4 hours, or until completely solid.
When firm, release and remove the springform pan, and transfer the ice cream cake to a serving platter.
Garnish with fresh raspberries and a dollop of whipped cream, if desired. Serve immediately.
Servings and timing
Servings: 8–10 slices, depending on portion size
Active prep time: 20 minutes
Chilling time: 30 minutes (crust) + 4 hours (freeze), for a total of approximately 4½ hours
Variations
Crust alternatives: Substitute graham cracker crumbs, digestive biscuits, or chocolate wafer crumbs.
Ice cream swaps: Try strawberry, blueberry, or even coffee ice cream in place of raspberry or vanilla.
Jam options: Use other fruit preserves such as strawberry, blackberry, or apricot for different flavor swirls.
Nut topping: Add chopped toasted almonds or pistachios on top for texture and visual appeal.
Chocolate drizzle: Drizzle melted dark or white chocolate before serving for an extra gourmet touch.
storage/reheating
Storage: Cover the springform pan with plastic wrap or store in an airtight container, and freeze for up to 1 month.
Serving from frozen: Remove from freezer 5–10 minutes before slicing to soften edges slightly.
Re-freezing: Re-freeze promptly after serving; avoid thawing and re-freezing multiple times to maintain texture.
FAQs
What is the best way to soften ice cream for easy spreading?
Place ice cream in a bowl and leave it at room temperature for about 5–10 minutes, until it’s soft enough to spread but still holds shape.
Can I make this dessert ahead of time for a party?
Yes—prepare and freeze the ice cream cake the day before your event. Add garnishes just before serving.
What if I don’t have a springform pan?
Use a standard 9-inch round cake pan and line it with parchment paper, leaving overhangs to lift the cake out more easily.
Can I double the recipe?
Yes—use a 9×13-inch pan and double all ingredients accordingly. Allow extra freezing time to ensure firmness.
Is it possible to make this dairy-free?
Yes—use dairy-free alternatives such as coconut milk ice cream and a vegan cookie crumb crust.
How do I prevent the crust from becoming soggy?
Ensure the crust is firmly pressed and well-frozen before adding ice cream layers. This helps maintain crispness.
What’s the best way to slice the frozen cake cleanly?
Dip a sharp knife in hot water, wipe dry, and then slice—repeating when necessary for clean cuts.
Can I swap the raspberry jam for syrup?
Yes—use fruit syrup, coulis, or compote, but be sure to swirl gently to avoid blending too much into the ice cream.
How do I transport the cake to an outdoor event?
Keep it in the springform pan, then pack it in a cooler with ice packs to maintain cold temperature until serving.
Why is my swirl not visible?
Swirl gently and promptly; if the ice cream has started to refreeze too quickly, the jam may not blend well. Work in a cool space.
Conclusion
The Radiant Raspberry Ice Cream Odyssey is a visually striking and delightfully flavorful no‑bake dessert—simple to prepare, endlessly customizable, and ideal for warm weather gatherings. With a crunchy chocolate crust, creamy ice cream layers, and beautiful jam swirls, it’s sure to impress friends, family, or guests. Enjoy crafting this stunning frozen treat!
Radiant Raspberry Ice Cream Odyssey
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes (including freezing)
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a radiant frozen escape with this no-bake Radiant Raspberry Ice Cream Odyssey! A delightful blend of creamy vanilla and tangy raspberry ice cream swirled with raspberry jam, all resting on a chocolate cookie crust—this summer treat is a fruity fantasy come true! Perfect for warm weather gatherings or when your sweet tooth craves something chilled and vibrant.
Ingredients
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1 1/2 cups chocolate cookie crumbs (such as Oreo or graham crackers)
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1/4 cup granulated sugar
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6 tablespoons unsalted butter, melted
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3 cups vanilla ice cream, softened
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3 cups raspberry ice cream, softened
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1/2 cup raspberry jam or preserves
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Fresh raspberries (for garnish)
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Whipped cream (optional)
Instructions
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Combine chocolate cookie crumbs, sugar, and melted butter in a bowl until well mixed.
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Press the mixture into the bottom of a 9-inch springform pan. Freeze for 30 minutes.
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Spread the softened vanilla ice cream evenly over the crust.
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Layer raspberry ice cream on top of the vanilla layer.
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Drop spoonfuls of raspberry jam over the top and swirl using a skewer or knife.
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Freeze the assembled cake for at least 4 hours until completely set.
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Remove from springform pan, transfer to a serving platter.
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Garnish with fresh raspberries and whipped cream before serving.
Notes
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Make sure ice cream is soft but not melted for easier spreading.
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Let the cake sit at room temperature for a few minutes before slicing for easier serving.
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Substitute raspberry jam with fresh raspberry compote for a more natural twist.
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