Easy Raspberry Swirl Ice Cream Cake Recipe (No-Bake & Stunning!)

Cool, creamy, and bursting with berry flavor, this Raspberry Swirl Ice Cream Cake is the ultimate summer dessert. With layers of refreshing frozen yogurt, sweet raspberry swirls, and a light crust, it’s a feel-good indulgence you can enjoy any time. Best of all, it’s made with wholesome ingredients and easy to prep ahead for special occasions or a weekend treat.

Why You’ll Love This Recipe

Berrylicious Flavor: Real raspberries bring a naturally sweet and tart contrast to the creamy layers.
Light & Refreshing: A frozen dessert that won’t weigh you down.
No Ice Cream Maker Needed: Easy to make with just a blender and freezer.
Make-Ahead Friendly: Prep it the day before and serve straight from the freezer.

Ingredients

For the Crust:

• 1 1/2 cups low-fat graham cracker crumbs
• 2 tbsp light butter, melted
• 1 tbsp honey or sugar-free syrup

For the Ice Cream Layer:

• 2 cups nonfat plain Greek yogurt
• 1/2 cup light cream cheese, softened
• 1/4 cup powdered erythritol (or sweetener of choice)
• 1 tsp vanilla extract

For the Raspberry Swirl:

• 1 1/2 cups fresh or frozen raspberries
• 1 tbsp honey or maple syrup
• 1 tsp lemon juice

Instructions

Make the Crust

• In a medium bowl, combine graham cracker crumbs, melted butter, and honey.
• Press mixture into the bottom of a parchment-lined 9-inch springform pan.
• Freeze for 15–20 minutes while you prepare the filling.

Make the Raspberry Swirl

• In a blender or food processor, combine raspberries, honey, and lemon juice.
• Blend until smooth, then strain through a fine mesh sieve to remove seeds.
• Set the swirl sauce aside.

Make the Creamy Layer

• In a mixing bowl, combine Greek yogurt, light cream cheese, sweetener, and vanilla extract.
• Beat with a hand mixer or whisk until smooth and creamy.

Assemble the Cake

• Spread half the yogurt mixture over the frozen crust.
• Drizzle half of the raspberry puree and swirl gently using a knife or skewer.
• Add the remaining yogurt mixture on top and finish with the rest of the raspberry puree, swirling again.
• Smooth the top with a spatula and cover with plastic wrap or foil.

Freeze & Serve

• Freeze the cake for at least 4 hours or overnight until firm.
• Let it sit at room temperature for 5–10 minutes before slicing.

Nutritional Information (Per Slice, Approximate)

• Calories: 140
• Carbs: 16g
• Protein: 8g
• Fat: 5g
• Fiber: 2g
• Sugar: 6g

Tips for Success

• Use Fresh or Thawed Berries: For best swirl texture, make sure raspberries are thawed if using frozen.
• Don’t Skip the Sieve: Straining the puree ensures a smooth swirl without seeds.
• Chill the Mixing Bowl: A chilled bowl helps maintain the texture when combining yogurt and cream cheese.
• Customize It: Add a handful of mini chocolate chips or chopped almonds between layers for a twist.

Why This Recipe Works

• Balanced Sweetness: Naturally sweet raspberries and light sweeteners make this dessert satisfying without being heavy.
• Simple Steps, Elegant Result: Easy to make, yet beautiful enough for special gatherings.
• Cool & Creamy: A refreshing alternative to traditional cakes, especially in warmer weather.

This Raspberry Swirl Ice Cream Cake brings together the perfect balance of creamy, fruity, and lightly sweet flavors in every bite. With simple ingredients and an easy prep, it’s a dessert that looks impressive but is refreshingly effortless—perfect for summer gatherings, birthday parties, or a guilt-free indulgence any day.