Vanilla Marble Ice Cream Cake
moka coffee pot
A rich, creamy vanilla ice cream cake swirled with tangy raspberries, creating a stunning, easy-to-make dessert.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Servings 10 servings
Calories 290 kcal
For the Crust:
- Crushed graham crackers: 1 ½ cups
- Melted butter: 4 tbsp
For the Ice Cream Layers:
- Vanilla ice cream softened: 3 cups
- Raspberries: 1 cup fresh or frozen
- Sugar: 1 tbsp for raspberries
For the Topping:
- Whipped cream: 1 cup
- Fresh raspberries: ¼ cup for garnish
Prepare the Crust:
Mix crushed graham crackers with melted butter.
Press mixture into the bottom of a 9-inch round cake pan.
Freeze for 30 minutes to set.
Layer the Ice Cream:
Soften vanilla ice cream and spread it evenly over the crust.
Set aside 1/4 cup of raspberries. Mash the rest with sugar.
Swirl raspberry puree into the ice cream. Freeze for 1 hour.
Add another layer of softened vanilla ice cream. Freeze for another hour.
Add the Whipped Cream Topping:
Whip the cream until soft peaks form.
Spread whipped cream on top of the cake.
Garnish with fresh raspberries.
Freeze for 3-4 hours.
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 10%
- Vitamin C: 15%
- Calcium: 8%
- Iron: 4%
- Potassium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a squeeze of lemon juice to the raspberry puree for extra zing.
- Use frozen raspberries for a firmer texture.
- Allow the cake to soften slightly before slicing for the perfect cut.