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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
Total Time 15 minutes
Servings 10 servings
Calories 290 kcal

Ingredients
  

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

Instructions
 

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.

Notes

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.