This beautiful ice cream cake features a biscuit base, white chocolate ice cream, and raspberry ice cream—all topped with plenty of fresh fruit. It’s a fantastic summer dessert that looks impressive but is simple to make.
The summer weather here in Copenhagen may not be anything to brag about this year, but I’m in the best summer mood enjoying a peaceful summer break with plenty of time to relax and cook up some delicious treats. One dessert that’s guaranteed to bring on the summer vibes is this delicious and beautiful ice cream cake packed with all the wonderful flavors of the season.
Here, you’ll find the recipe for my from-scratch summer ice cream cake with a biscuit crust, white chocolate ice cream, and raspberry ice cream. It’s the perfect treat on a warm summer evening or for a summer birthday bash!
What makes ice cream cakes so great?
They can be made ahead, so on the day you’re serving, all you need to do is add the finishing touches.
They are easy to make, yet look stunning and impressive—especially with a bit of decoration.
They are a guaranteed crowd pleaser–I mean, who doesn’t love ice cream?!
Decorating Your Ice Cream Cake
Ice cream cakes are beautiful with their lovely layers, but they become even more impressive with some added decorations. I wanted to bring even more of that summer feeling to my ice cream cake, so I decorated it with fresh raspberries, blueberries, mint leaves, and a sprinkle of chopped hazelnuts. A fast and easy way to decorate an ice cream cake that makes it look even more delicious!
How to Make this Ice Cream Cake
This ice cream cake may look extravagant, but it’s actually quite simple to make. Here’s what you’ll need:
A springform pan or an adjustable cake ring
An ice cream maker (optional–you can make do without one)
A good dose of patience while waiting for the ice cream cake to freeze
The Buttery Base for the Ice Cream Cake
There are many types of bases you can use for an ice cream cake—nut-based, chocolate, and so on. But I always come back to my super easy biscuit base because it tastes absolutely amazing and is so simple to make. If you’re more of a chocolate fan, you might want to try my rocky road ice cream cake, which is also absolutely fantastic! Simply press the biscuit mixture into the form to create the base for the ice cream layers that will go on top.
How to Make an Ice Cream Cake without an Ice Cream Maker
You can make ice cream cakes with or without an ice cream maker. The big advantages of using a machine is that it’s quicker and the ice cream ends up smoother and creamier because it’s churned during freezing. It’s hard to achieve the same effect manually, so you may find a few ice crystals forming in your ice cream cake if you don’t use an ice cream maker. But if you don’t mind a bit of crunch, you can absolutely make this ice cream cake without one! That said, an ice cream maker is a great investment if you’re a big ice cream fan. I’m absolutely thrilled with our Wilfa ice cream maker, which we received as a housewarming gift from our good friends.
Recipe
Raspberry White Chocolate Ice Cream Cake
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A beautiful and delicious ice cream cake with a biscuit base, white chocolate ice cream, raspberry ice cream, and fresh fruit. A fantastic summer dessert that serves many—and who doesn’t love ice cream?
Place the graham crackers in a freezer bag and pound them into coarse crumbs using a rolling pin. Transfer the crumbs to a bowl.
150 g graham crackers
Melt the butter and pour it over the biscuit crumbs, mixing thoroughly.
75 g butter
Press the mixture evenly into the base of a springform pan using the back of a spoon or your fingers. Ensure the layer is smooth and compact.
Refrigerate for at least 1 hour while preparing the white chocolate ice cream.
White Chocolate Ice Cream:
Chop the white chocolate into small pieces. Place 125 g quality white chocolate in a bowl and melt it (preferably in the microwave, stirring occasionally). Stir in the remaining 75 g quality white chocolate until fully melted and slightly cooled.
125 g quality white chocolate, 75 g quality white chocolate
Whisk the eggs with sugar in a separate bowl using an electric mixer. Gradually pour the melted white chocolate into the egg mixture while stirring until combined.
2 eggs, 1.5 dl sugar
In another bowl, whip the heavy cream into stiff peaks. Gently fold the whipped cream into the chocolate mixture, being careful not to deflate the cream.
3 dl heavy cream
Pour the mixture into an ice cream maker and follow the manufacturer's instructions.
Once the ice cream is ready (it should still be soft), spread it evenly over the biscuit base in the springform pan. Smooth the top and freeze for at least 1 hour while preparing the raspberry ice cream.
Raspberry Ice Cream:
Combine water, raspberries, and sugar in a small saucepan. Bring to a boil, then reduce the heat and simmer for 2–3 minutes. Strain the mixture through a sieve to remove the seeds, collecting the juice in a bowl. Chill the juice in the refrigerator for at least 30 minutes until lukewarm.
2 tbsp water, 200 g raspberries, 2 tbsp sugar
Whisk the eggs with sugar using an electric mixer. Gradually stir in the lukewarm raspberry juice until fully incorporated.
2 eggs, 1 1/2 dl sugar
In another bowl, whip the heavy cream into stiff peaks. Gently fold the whipped cream into the raspberry mixture, being careful not to deflate the cream.
3 dl heavy cream
Pour the mixture into an ice cream maker and follow the manufacturer's instructions.
Once the ice cream is ready (it should still be soft), spread it evenly over the white chocolate ice cream layer in the springform pan. Smooth the top and freeze for at least 2 hours.
Garnishing and Serving:
Carefully release the springform pan and transfer the ice cream cake to a serving plate.
Decorate with fresh fruit, chopped hazelnuts, and mint leaves, if desired.
Blueberries, Raspberries, Chopped hazelnuts, Mint leaves
Serve immediately and enjoy!
Notes
Storage: Store any leftovers in the freezer for up to 2 months.
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Tag @bageglad på Instagram så jeg kan se og dele det du har lavet!
Hi, I’m Trine – home baker from Copenhagen, Denmark. “Bageglad” means happy to bake in Danish and I have been spreading this happiness on the blog since 2012. Today, it reaches more home bakers worldwide than I could ever have dreamed of! Thank you for visiting!
Hi, I’m Trine – home baker from Copenhagen, Denmark. “Bageglad” means happy to bake in Danish and I have been spreading this happiness on the blog since 2012. Today, it reaches more home bakers worldwide than I could ever have dreamed of! Thank you for visiting!
Time: 4 hours 20 minutes 
Difficulty: Advanced
Yield: 10 servings
