Prepare to embark on a mouthwatering journey that will transform your dessert game forever! This Raspberry Almond Fudge Ice Cream Cake is not just a dessert—it's a decadent experience that combines rich chocolate, creamy raspberry ice cream, and crunchy almonds into one irresistible masterpiece. Whether you're looking to impress guests or treat yourself to a luxurious indulgence, this no-bake sensation promises to be the star of any gathering.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups raspberry ice cream
- 1 cup chocolate fudge sauce
- 1/2 cup sliced almonds
Instructions
- Remove the raspberry ice cream from the freezer and let it soften for about 15 minutes at room temperature to make it easier to spread.
- In a medium mixing bowl, combine almond flour, cocoa powder, and sugar. Mix thoroughly to ensure even distribution of dry ingredients.
- Pour melted butter into the dry ingredient mixture and stir until a cohesive crust forms that holds together when pressed.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or flat measuring cup to compact the crust.
- Place the prepared crust in the freezer for 10 minutes to help it set and become firm.
- Once the crust is chilled, spread the softened raspberry ice cream evenly over the crust, creating a smooth layer.
- Drizzle chocolate fudge sauce over the ice cream layer, using a knife or spatula to create swirls and patterns.
- Sprinkle sliced almonds across the top of the cake, ensuring even distribution.
- Cover the cake with plastic wrap and freeze for at least 4 hours, or preferably overnight, to allow the cake to set completely.
- Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
- Release the springform pan sides, slice into wedges, and serve immediately.
Tips
- Temperature is Key: Allow your raspberry ice cream to soften just right—too soft means a messy cake, too hard means difficult spreading.
- Crust Perfection: When pressing your almond flour crust, use the back of a measuring cup to create a compact, even layer that will hold together beautifully.
- Freezing Technique: Patience is crucial! Freeze the cake for at least 4 hours, but overnight is even better for the most stable and sliceable result.
- Serving Hack: Let the cake sit at room temperature for 5-10 minutes before serving to ensure clean, smooth slices.
- Make Ahead: This cake is perfect for preparing in advance, making it ideal for stress-free entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 6g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 60mg
