Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup raspberry puree
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1 package of chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake mix according to package instructions and bake in a 9-inch round cake pan.
- Let the cake cool completely.
- In a mixing bowl, whip the heavy cream until stiff peaks form.
- Fold in the sweetened condensed milk, vanilla extract, and half of the raspberry puree.
- Spread half of the ice cream mixture over the cooled cake.
- Drizzle with the remaining raspberry puree and use a knife to create swirls.
- Top with fresh raspberries and freeze until firm.
Notes
- Make sure to let the ice cream sit out for a few minutes before serving for easier slicing.
- For a richer flavor, add a pinch of salt to the ice cream mixture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg