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

1 1/2 cups chocolate cookie crumbs (such as Oreo or graham crackers)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 cups vanilla ice cream, softened
3 cups raspberry ice cream, softened
1/2 cup raspberry jam or preserves
Fresh raspberries (for garnish)
Whipped cream (optional)

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Instructions

Combine chocolate cookie crumbs, sugar, and melted butter in a bowl until well mixed.
Press the mixture into the bottom of a 9-inch springform pan. Freeze for 30 minutes.
Spread the softened vanilla ice cream evenly over the crust.
Layer raspberry ice cream on top of the vanilla layer.
Drop spoonfuls of raspberry jam over the top and swirl using a skewer or knife.
Freeze the assembled cake for at least 4 hours until completely set.
Remove from springform pan, transfer to a serving platter.
Garnish with fresh raspberries and whipped cream before serving.

Notes

Make sure ice cream is soft but not melted for easier spreading.
Let the cake sit at room temperature for a few minutes before slicing for easier serving.
Substitute raspberry jam with fresh raspberry compote for a more natural twist.