🍦 Raspberry Swirl Ice Cream Cake 🍦

"Indulge in a Berry-Licious Freeze!"

🍽️ Ingredients 🍽️
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 2 cups heavy cream
- 3 cups vanilla ice cream, softened
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- Fresh mint leaves for garnish
- 2 cups raspberry sorbet, softened

🧑‍🍳 Directions 🧑‍🍳
1. Mix graham cracker crumbs with melted butter in a medium bowl. Firmly press the mixture into the base of a 9-inch springform pan to create the crust. Chill in the freezer for 15 minutes.
2. Layer the softened vanilla ice cream over the crust, smoothing out the surface. Return to freezer and chill for 30 minutes.
3. Add the raspberry sorbet on top of the vanilla ice cream. With a knife, gently swirl the sorbet into the ice cream for a marbled look. Freeze again for 30 minutes.
4. In a large bowl, whip together heavy cream, powdered sugar, and vanilla extract until you achieve stiff peaks. Spread half of this whipped cream over the sorbet layer.
5. Decorate with fresh raspberries and mint leaves. Freeze the cake for at least 2 hours or until it's firm.
6. Take the cake out of the freezer about 10 minutes before serving to soften slightly. Cut into slices and serve chilled.

🍎 Nutritional Information 🍎
- Calories: 300 per serving
- Carbohydrates: 34g
- Proteins: 3g
- Fats: 18g

💡 Tips and Tricks 💡
- For a lighter version, use low-fat ice cream and a light whipped cream substitute.
- Ensure all layers are fully frozen before adding the next to keep the layers distinct and neat.

⏳ Preparation time 🍰
Preparation time: 20 minutes | Freezing time: 2 hours 45 minutes | Serving: 12 servings

#BerryDelight #FrozenDessert #SummerTreats #IceCreamCake #RaspberrySwirl