Raspberry Almond Fudge Ice Cream Cake is a sweet cold and creamy dessert. It’s loaded with chopped almonds, fresh raspberries, and chocolate fudge swirls.
We have a week of one hundred degree weather ahead, and this Raspberry Almond Fudge Ice Cream Cake is the perfect dessert to cool you down on hot summer days. The thing that I love most about this ice cream cake is definitely the delicious combination of the raspberries, almonds, and frozen hot fudge! But I also am crazy about how easy it is to throw together, how pretty it looks, and how it can feed a crowd (or hide in your freezer and be there for you whenever you need it).
This mix may actually be more than your 9×13 inch pan can handle. In the past I have just saved some of the leftover filling in a container to eat like ice cream. This time I made it in a large 9×13 size tupperware container. It has sides that go up much higher than my glass pan and I was able to get all the filling in. Not to mention, it stored better in a tupperware container in the freezer and worked nicely to have the removable lid. I will definitely be making it this way from now on!
- 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.
- Warm hot fudge and pour over the top of the filling. 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 and garnish with reserved raspberries.