Go Back
+ servings
Raspberry Almond Fudge Ice Cream Cake serving on 2 small plates

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 15
Calories 603kcal
Author Emily Walker


  • 9x13 inch pan



  • 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.



Calories: 603kcal | Carbohydrates: 83g | Protein: 9g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 353mg | Potassium: 477mg | Fiber: 5g | Sugar: 57g | Vitamin A: 635IU | Vitamin C: 7mg | Calcium: 227mg | Iron: 1.5mg