Raspberry Almond Fudge Ice Cream Cake
User Reviews
5
Raspberry Almond Fudge Ice Cream Cake
Description
The Raspberry Almond Fudge Ice Cream Cake is built on a crisp graham cracker crust made by pressing crushed crumbs mixed with melted butter. A blend of softened vanilla ice cream and raspberry sherbet is gently combined with roasted chopped almonds and fresh raspberries. This mixture creates a creamy yet slightly textured filling with nutty crunch and bursts of tart berry flavor.
Once assembled, warmed hot fudge is swirled over the top layer adding a chocolate richness that contrasts with the fruity base. The cake is then frozen to firm up before serving, making it a refreshing cold dessert. The texture combines the smoothness of ice cream and sherbet with the crunch from almonds and the faint chewiness from the berries.
Serve chilled, sliced into pieces and garnished with fresh raspberries to enhance the fruitiness and presentation. This dessert works well for summer parties or whenever a fruity, nutty frozen treat is desired.
Leftovers should be stored in an airtight container in the freezer to maintain freshness. Using homemade hot fudge can elevate the chocolate layer, and variations in the recipe allow customizing with different nuts or berry types.
Ingredients
- 2 cups graham cracker crumbs crushed
- 1/2 cup butter melted
- 1 1/2 quarts vanilla ice cream softened
- 1 1/2 quarts raspberry sherbet softened
- 1 cup almond chopped, roasted
- 2 cups raspberries reserve some for garnish, fresh
- 1 1/2 cups hot fudge
Instructions
- In a 9x13 in pan (or tupperware container) mix together the crushed graham cracker crumbs and melted butter, then press evenly into the bottom of the pan to make the crust.
- In a really large bowl, mix together the ice cream and sherbet, then stir in the almonds and gently stir in the raspberries (reserve a few for garnish).
- Pour mixture into the 9x13 pan but do not over- fill. Save any excess filling in a separate container. Push into corners and smooth out with a spoon or offset spatula.
- Warm hot fudge and pour over the top of the ice cream layer. I like to swirl it in a little using a butter knife.
- Put dessert in freezer and freeze for at least an hour or until ready to serve.
- Cut into slices and garnish with reserved raspberries.
Notes
- Keep leftovers frozen in an airtight container or wrapped tightly to maintain texture and flavor.
- Using homemade hot fudge enhances the dessert's chocolate layer for better taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 83g | 28% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 59mg | 20% |
| Sodium | 353mg | 15% |
| Potassium | 477mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 57g | 114% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 227mg | 23% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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