Frozen Layered Vanilla Raspberry Cake

Indulge in the ultimate summertime dessert with this Frozen Layered Vanilla Raspberry Cake—a no-bake masterpiece that combines creamy vanilla ice cream, tangy raspberry sorbet, and a buttery graham cracker crust. Perfect for entertaining, this show-stopping frozen treat is both refreshing and visually stunning with its vibrant layers and fresh raspberry garnish. Ready in just 20 minutes of prep time (plus chilling), this easy-to-make yet elegant dessert is ideal for birthdays, barbecues, or any festive occasion. Top it with a dusting of powdered sugar and swirls of whipped cream for an extra touch of decadence. Whether you're craving a fruity, creamy, or chilled dessert, this cake delivers it all in every slice!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 10

Ingredients

• 2 cups Graham cracker crumbs
• 1 cup Unsalted butter, melted
• 4 cups Vanilla ice cream, softened
• 4 cups Raspberry sorbet, softened
• 1 cup Fresh raspberries
• 2 tablespoons Powdered sugar (for garnish)
• 1 cup Whipped cream (optional, for topping)

Directions

Step 1

1. Line a 9-inch springform pan with parchment paper on the bottom and sides for easy removal.

Step 2

2. In a large bowl, mix the graham cracker crumbs and melted butter until fully coated and the texture resembles wet sand.

Step 3

3. Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Use the bottom of a glass to press the crust down firmly. Place the pan in the freezer to set for 10 minutes.

Step 4

4. Remove the vanilla ice cream from the freezer and let it soften for about 5 minutes. Spread the softened vanilla ice cream in an even layer over the chilled crust. Smooth the surface with a spatula. Freeze for 1 hour or until firm.

Step 5

5. Remove the raspberry sorbet from the freezer and let it soften for about 5 minutes. Spread the softened sorbet evenly over the vanilla ice cream layer. Smooth the surface with a spatula. Freeze for another hour or until solid.

Step 6

6. Once the layers are set, carefully remove the cake from the springform pan. Transfer it to a serving platter.

Step 7

7. Decorate the top of the cake with fresh raspberries and dust with powdered sugar. Add whipped cream swirls around the edges if desired.

Step 8

8. Slice and serve immediately. Store any leftovers in the freezer, tightly wrapped, for up to a week.

Nutrition Facts

Serving size	(2745.8g)

Amount per serving	% Daily Value*
Calories	7052.4

Total Fat 403.9g	0%
Saturated Fat 248.5g	0%
Polyunsaturated Fat g
Cholesterol 1088.8mg	0%
Sodium 2338.2mg	0%
Total Carbohydrate 819.8g	0%
Dietary Fiber 33.0g	0%
Total Sugars 578.8g
Protein 61.6g	0%

Vitamin D 94.3IU	0%
Calcium 1660.3mg	0%
Iron 12.1mg	0%
Potassium 3105.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 3.4%

Carbs: 45.8%