Raspberry Almond Fudge Ice Cream Cake

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.

Course Dessert

Cuisine American

Keyword ice cream cake

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 603kcal

Author Emily Walker

Equipment

9x13 inch pan

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 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.

Video

Nutrition