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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.
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This Raspberry Almond Fudge Ice Cream Cake isn’t your typical cake – you don’t bake it or top it with frosting and sprinkles. The fresh, juicy raspberries pair so beautifully with crunchy almonds and frozen “hot” fudge. I love how easy it is to throw together in a pan using store-bought ingredients, 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). We often make this for our friends or family who celebrate birthdays during the summer. It’s beautiful, rich, fun to eat and share with others.
Ingredients in Raspberry Almond Fudge Ice Cream Cake
- Graham Cracker Crumbs
- Butter
- Vanilla Ice Cream
- Raspberry Sherbet
- Roasted Almonds – we like to use ones without salt.
- Fresh Raspberries
- Hot Fudge – use our homemade hot fudge sauce recipe for the most delicious hot fudge!
Variations
With this basic recipe for Ice Cream Cake, you can create all kinds of delicious desserts. Try adding or substituting some of the following ingredients to make this recipe your personal favorite!
- Use crushed Oreo cookie crumbs instead of graham crackers for a chocolate crust, or crushed Vanilla Wafers for a vanilla crust.
- Substitute lemon, lime, pineapple, peach, orange or strawberry sherbet in place of raspberry sherbet. Leave out the hot fudge for flavors that don’t go well with chocolate.
- Mix and match fruits that go well with the sherbet flavor of your choice. Try bananas, blueberries, strawberries, peaches, pineapple, mango, or blackberries. Make sure to save extras to use as decorations.
- Replace the sherbet with another one of your favorite ice cream flavors. Try mint chocolate chip, cookie dough, peanut butter cup, or birthday cake.
- Cashews, walnuts, peanuts, or pecans can be used in place of the almonds.
Tip for Making Raspberry Fudge Ice Cream Cake
This ice cream cake mix will make 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! You can also make it in smaller cake pans for multiple cakes.
Top it Off
If you want to add another layer to this delicious ice cream cake, then top it off with some whipped cream. In a stand mixer or with a hand mixer, whip one cup of heavy cream on high speed until stiff peaks form. Then add two tablespoons of powdered sugar and one teaspoon of vanilla extract. Stir to combine. Serve a dollop on each piece of cake right before serving.
Frequently Asked Questions
Nope! It is just in the shape of a cake. This dessert does not have a cake layer.
Stored properly in the freezer, ice cream cake can stay good for up to a month.
You can make this ice cream cake gluten free by using gluten free graham crackers for the crust. Make sure to check the labels on your ice cream and hot fudge as well.
Read Next: 33+ Easy Dessert Ideas (with Pictures + Simple Recipes)
More Frozen Treat Recipes
What better way to survive summer than by making and eating cold treats? We’ve gathered a bunch of our favorite frozen recipes for you so you can keep cool all summer long.
- Pink Lemonade Ice Cream Pie
- Frozen Layered Gelato Cake
- White Chocolate Raspberry Fried Ice Cream
- Deceptively Easy Ice Cream Cake
- Homemade Vanilla Ice Cream
- Frozen Banana Split Dessert
- Copycat Wendy’s Frosty
How to Make Raspberry Almond Fudge Ice Cream Cake
Raspberry Almond Fudge Ice Cream Cake
Equipment
- 9×13 inch pan
- Mixing Bowls
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 roasted almonds chopped
- 2 cups fresh raspberries reserve some for garnish
- 1 1/2 cups hot fudge
Instructions
- In a 9×13 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 9×13 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.
Video
Notes
- Store leftovers in the freezer in an airtight container or a pan wrapped with plastic wrap.
- Use our Homemade Hot Fudge recipe for the best hot fudge!
- See our Variations list above for scrumptious variations on this recipe.
So refreshing and delicious! Super looking forward to enjoying this again in the summer when it’s so very hot. Very delicious!
Whoa, talk about delicious decadence!! Easy to make and a total showstopper!
Love everything about this cake! All the flavors & how refreshing & tasty it is! My family loves ice cream cake!
Oh goodness this is the best dessert idea ever.
This recipe was life. Omg so stinking good.
This ice cream cake is a total game changer! Seriously sooo yummy! Thanks for sharing!
This was such a crowd pleaser! Love getting a little bit of something in each bite, totally loaded!
Whoa! This looks like the perfect ice cream cake, it has everything I love!
nice food