1. Prepare the Crust:
– In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
2. Add Vanilla Ice Cream Layer:
– Spread the softened vanilla ice cream evenly over the crust, smoothing the top with a spatula. Freeze for 30 minutes.
3. Add Raspberry Sorbet Layer:
– Spread the softened raspberry sorbet over the vanilla ice cream layer. Use a knife to gently swirl the sorbet into the ice cream to create a marbled effect. Freeze for another 30 minutes.
4. Prepare the Whipped Cream:
– In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Garnish and Freeze:
– Spread half of the whipped cream over the raspberry sorbet layer. Garnish with fresh raspberries and mint leaves.
6. Freeze:
– Freeze the cake for at least 2 hours or until firm.
7. Serve:
– Remove from the freezer about 10 minutes before serving to allow the cake to soften slightly. Slice and enjoy this delightful raspberry swirl ice cream cake!
Nutritional Information:
– Prep Time: 30 minutes
– Freeze Time: 3 hours
– Total Time: 3 hours 30 minutes
– Servings: 8-10 slices
– Calories: Approximately 450 kcal per serving
