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.
Servings: 15
Calories: 603kcal
Equipment
- 9x13 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 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. 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.
Nutrition
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