Raspberry Almond Ice Cream Cake

There is nothing like a refreshing dessert during the hot summer days and this Raspberry Almond Ice Cream Cake is simply one of the best you can try. Almond crust followed by two different layers of no-churn ice cream and filled with fresh raspberries and homemade raspberry jam.  The first layer of ice cream is rich in almond flavor and the other one is bursting with fresh raspberries. This flavor combination is simply irresistible and a crowd pleasure.

You can make a lot of variations to the recipe, trying different crusts like cookie crust, sponge cake, ladyfingers if desired, different types of berries or fruits, and different flavor combinations and have each time an amazing dessert ready to impress your family and friends. Hope you’ll try this Raspberry Almond Ice Cream Cake out and enjoy!

How to make Raspberry Almond Ice Cream Cake

To start, prepare the raspberry jam. Place raspberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for 10-15 minutes until the mixture thickens. Remove from heat and sieve to remove seeds. Let it cool completely and divide it into two portions.

Next, prepare the almond crust. Place almonds, dates, coconut, and cocoa powder in the bowl of a food processor and process until crumbs form. Add water and almond extract and process until the mixture is well combined and sticks together when squeezed between your fingers. Grease an 8-inch (20cm) springform pan with butter and line it with parchment paper. Line the sides with acetate sheet for easier removal. Press the crust mixture into the prepared pan using your fingers or the back of a spoon. Set it aside.

How to prepare the almond ice cream

In a large bowl, whip cream until stiff peaks form. Mix in the sweetened condensed milk and almond extract until well combined. Pour the ice cream mixture over the crust and freeze for 1-2 hours until slightly set.

Remove the pan from the freezer and arrange fresh raspberries in a single layer. Cover the raspberries with half of the raspberry jam and freeze for at least 30 minutes.

How to prepare the raspberry ice cream

In a large bowl, whip cream until stiff peaks form. Mix in the sweetened condensed milk, the remaining half of raspberry jam, and red food coloring if using, until well combined. Pour the ice cream mixture over the frozen raspberries and smooth the top using a spatula. Freeze for 6 hours or overnight to set completely.

Finally, decorate the cake with an ice cream cone, fresh raspberries, chopped almonds, mint leaves, and dust with powdered sugar. Leave the cake to thaw for 10-15 minutes before serving. Enjoy this delicious treat!

If you try it out, don’t forget to tag me on Instagram. Would love to see how it turns out for you.

For more frozen treats check our full collection of Frozen Desserts.

Raspberry Almond Ice Cream Cake Slice

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Raspberry Almond Ice Cream Cake

Raspberry Almond Ice Cream Cake

4 from 2 votes
There is nothing like a refreshing dessert during the hot summer days and this Raspberry Almond ice cream cake is simply one of the best you can try. Almond crust followed by two different layers of no-churn ice cream and filled with fresh raspberries and homemade raspberry jam.
Servings 12 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

Almond Crust

  • 1 cup (120g) raw almonds
  • 1/2 cup (60g) dates , pitted (about 8-10 dates)
  • 2 tbsp (16g) unsweetened cocoa powder
  • 2 tbsp (10g) unsweetened shredded coconut
  • 1/4 tsp (1g) salt
  • 1 tbsp (15ml) water
  • 1/2 tsp (3g) almond extract

Raspberry Jam

  • 12 oz (350g) fresh or frozen raspberries
  • 1/3 cup (70g) sugar
  • 1 tbsp (15ml) lemon juice

Almond Ice Cream

  • 1 ¼ cup (300g) whipping cream , chilled
  • 1/2 can (7 oz , 198g) sweetened condensed milk
  • 1 tsp (5g) almond extract

Raspberry Ice Cream

  • 1 ¼ cup (300g) whipping cream , chilled
  • 1/2 can (7 oz , 198g) sweetened condensed milk
  • Half raspberry jam ( about 4 oz-120g)
  • Red food coloring , optional

For assembly

  • 4 oz (120g) fresh raspberries

For decoration

  • ice cream cones
  • fresh raspberries
  • chocolate sticks
  • fresh mint leaves
  • powdered sugar

Instructions
 

Prepare the raspberry jam.

  • Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 10-15 minutes until thickens. Remove from heat and sieve to remove seeds. Let cool completely and divide in two.

Prepare the almond crust.

  • Place almonds, dates, coconut, cocoa powder in the bowl of a food processor and process until crumbs form. Add water and almond extract and process some more until the mixture is well combined and sticks together when squeezed between your fingers.
  • Grease with butter and line with parchment paper a 8 inch (20cm) springform pan. Line the sides with acetate sheet for easier removal.  Press the crust mixture into prepared pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside.

Prepare the almond ice cream.

  • In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk and almond extract until well combined.
  • Pour the ice cream mixture over the crust. Freeze for 1-2 hours until slightly set.
  • Remove the pan from the freezer and arrange fresh raspberries in a single layer.
  • Cover the raspberries with half of raspberry jam. Freeze for at least 30 minutes.

Prepare the raspberry ice cream.

  • In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk, the remaining half of raspberry jam and red food coloring if using, until well combined.
  • Pour the ice cream mixture over the frozen raspberries. Smooth the top using a spatula.  Freeze for 6 hours or overnight to set completely.
  • Decorate the cake with ice cream cone, fresh raspberries, chopped almonds, mint leaves and dust with powdered sugar.
  • Leave the cake to thaw for 10-15 minutes before serving.Enjoy!

Video

Nutrition

Serving: 1 serving out of 12Calories: 373kcalCarbohydrates: 36.2gProtein: 6.7gFat: 24.2gSaturated Fat: 12.4gCholesterol: 66mgSugar: 28.6g
Calories: 373kcal
Course: Dessert
Cuisine: American
Keyword: almond ice cream, almond vegan crust, ice cream cake, raspberry almond ice cream cake, raspberry jam, summer dessert, vegan crust

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