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Homemade Chocolate-Covered Ice Cream Bars

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This Raspberry Swirl Ice Cream Cake is a refreshing, no-bake dessert layered with vanilla ice cream, raspberry sorbet, and a homemade raspberry swirl on a buttery graham cracker or chocolate cookie crust. Perfect for summer parties, birthdays, or a cool treat any time of year.

Ingredients

Scale

For the Crust:

  • 1½ cups crushed graham crackers or chocolate cookies

  • ¼ cup granulated sugar

  • 6 tbsp unsalted butter, melted

For the Ice Cream Layers:

  • 1½ quarts vanilla ice cream, softened

  • 1½ quarts raspberry sorbet, softened

For the Raspberry Swirl:

  • 1½ cups fresh or frozen raspberries

  • 3 tbsp sugar

  • 1 tsp lemon juice

  • Optional: 1 tsp cornstarch mixed with 1 tbsp water (to thicken)

For Topping:

  • Whipped cream or whipped topping

  • Fresh raspberries

  • White chocolate shavings (optional)

Instructions

  • Prepare the Raspberry Swirl:

    • In a saucepan, combine raspberries, sugar, and lemon juice.

    • Simmer over medium heat for 5–7 minutes until berries break down.

    • Optional: Add cornstarch slurry to thicken further.

    • Strain to remove seeds if desired. Cool completely.

  • Make the Crust:

    • Mix crushed cookies with sugar and melted butter.

    • Press firmly into the base of a 9-inch springform pan.

    • Freeze for 10–15 minutes to firm up.

  • Layer the Vanilla Ice Cream:

    • Spread softened vanilla ice cream over the crust.

    • Drizzle half the raspberry swirl on top.

    • Use a knife or skewer to create a swirl pattern.

    • Freeze for 30–45 minutes until firm.

  • Add the Sorbet Layer:

    • Spread raspberry sorbet over the vanilla layer.

    • Add remaining raspberry swirl and swirl again.

    • Freeze for at least 4 hours or overnight until completely set.

  • Decorate and Serve:

    • Before serving, top with whipped cream, fresh raspberries, and white chocolate shavings.

    • Let sit at room temperature for 5–10 minutes before slicing.

Notes

  • Line the sides of your springform pan with parchment for easier unmolding.

  • Swap raspberry sorbet for strawberry, mango, or lemon for variation.

  • Store leftovers in the freezer for up to 1 week, covered.

Find it online: http://maicook.com/homemade-chocolate-covered-ice-cream-bars/