Apricot Raspberry Ice Cream Cake

Having a get together and need an easy/show-stopper dessert? Make an ice cream cake! The recipe for this Apricot Raspberry Ice Cream Cake is on Shutterbean.com !

I’m back in the Ice Cream Cake Game. My first ice cream cake was Cookies & Cream  followed by a Raspberry Mango situation and my last one was this wonderful autumnal Pumpkin Gingersnap Ice Cream Cake.  I’ve been dreaming up combinations and plan to make a banana split cake this summer but I had fruit to roast for my weekly meal prep and so I jumped out of the gate with this beautiful Apricot Raspberry Ice Cream Cake. Ice cream cakes are so easy to make, I’m not sure why I don’t make a new combination every week…Oh. I’d probably eat it all. Yeah…

Apricot Raspberry Ice Cream Cake // shutterbean
The apricots and raspberries are roasted with honey, vanilla and a pinch of salt. Graham cracker crumbs are tossed with salted butter….layered on the bottom of the cake, followed by melted vanilla ice cream, the roasted apricot raspberry mixture and finished with another layer of vanilla ice cream.

Apricot Raspberry Ice Cream Cake // shutterbean
It’s delicate and rich. I couldn’t stop myself at once slice…. Go ahead, try it. You’ll see what I mean.

And we’re off!

First we start with roasting fruit.

Apricot Raspberry Ice Cream Cake // shutterbean

Apricots are halved. They get tossed with raspberries, vanilla, honey and a pinch of salt.

apricoticecreamcake 2

Look at that roasted goodness. Let’s prep our cake part.

Apricot Raspberry Ice Cream Cake // shutterbean

Graham crackers are crumbled. I left quite a few chunks in mine because I want a nice bite.

This cake can be made gluten free (mine was!) using gluten free graham crackers.

Apricot Raspberry Ice Cream Cake // shutterbean

Graham crackers have been mixed with butter. They go into a loaf pan that’s been lined with plastic wrap. This makes it easier for you to pull out the cake when it’s ready.

Apricot Raspberry Ice Cream Cake // shutterbean

We layer melted ice cream on top of the crumbs.

Apricot Raspberry Ice Cream Cake // shutterbean

Followed by our delicious roasted fruits.

Apricot Raspberry Ice Cream Cake // shutterbean

Followed by another layer of ice cream!

Apricot Raspberry Ice Cream Cake // shutterbean

After some time in the freezer we pull it out. Take off the plastic wrap and cut into it.

Apricot Raspberry Ice Cream Cake // shutterbean

What I love about this cake is that each slice is totally unique. It’s like a work of art!

Apricot Raspberry Ice Cream Cake // shutterbean

I love how some of the ice cream wen into the cookie crumbs. It’s almost like white chocolate.

Apricot Raspberry Ice Cream Cake // shutterbean

The fruit is sweet, kinda crunchy/icy and totally delicious. I ended up eating the fruit out of a few slices while Cooper finished off the cookie crumbles of the rest. We all have our priorities afterall.


Apricot Raspberry Ice Cream Cake

serves 8-10

  • 1 lb. fresh apricots, halved and pitted (about 10-12)
  • 2 cups raspberries
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • pinch salt
  • 12 graham crackers, crushed
  • 2 tablespoons melted salted butter
  • 2 pints vanilla ice cream

Preheat oven to 400F.

Toss apricots and raspberries with honey, vanilla and salt in a 8×8 baking pan. Roast for 25-30 minutes, until fruit has softened and raspberries have released all of their juices. Set aside to cool.

Mix crushed graham crackers and melted butter in a small bowl until well combined; set aside. Let the vanilla ice cream soften at room temperature for about 15 minutes. You want the ice cream to be spreadable. Layer a plastic wrap on a 9 x 5 inch loaf pan. Layer the bottom of the loaf pan with the prepared graham cracker crumbs. Layer vanilla ice cream (1 pint) on top of the graham cracker crumbs. Spread ice cream into the pan with a spatula making sure to push ice cream to the edges.

Layer the cooled roasted fruit on top of the vanilla ice cream and follow with the other pint of vanilla ice cream. Wrap loaf pan with plastic wrap and give loaf pan a few taps to settle the ice cream into the pan. Freeze for at least 4 hours to make sure the ice cream has hardened. To serve, pull the ice cream cake out of the pan and slice into thin pieces with a sharp knife.

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  • Katie

    Sold! P.S. I love your little blog facelift

  • Ashlyn @ Pedantic Foodie

    This is so pretty Tracy!! I love the simplicity and it’s so perfect for summer!

  • Libby

    This. Looks. DECADENT!
    I love the look of the site, too!

  • Jamie

    three cheers for you the new site layout! Three more cheers for easy, impressive, and delicious dessert ideas!! = )

  • Abby

    Ohhh I think this may be my favorite ice cream cake of yours yet, Tracy! Yummm! <3

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  • Kayla

    The site update looks so great! And I love the idea of ice cream cakes for summer.

  • Allison @ Celebrating Sweets

    Your site looks awesome- so pretty! This recipe sounds amazing, I tend to forget about apricots (insert sad face), I’ll have to give this a try!

  • Erin

    The site looks great Tracy!

  • Meghan

    Love the new blog design! And this cake is absolutely stunning; those roasted fruits are just lovely.

  • Jane M

    This cake looks deeeeevine as well as the new design of your website! WINNING! Happy SUMMER! YIPPEEEEEE!

  • Mary Frances

    This looks heavenly! What a wonderful summer treat!

  • Ellen @ Wannabe Health Nut

    Yum! Can you sub in other fruits? Like, if I wanted to do blueberries + raspberries for July 4th weekend??

  • Laura

    Done! Making it! (tipping hat)
    Also VERY excited for you about new website look – you so fancy :-*

  • Caroline

    Noooo! Why post the poor dead owl on the internet, let alone take a picture of it? He/she is not a spectacle for you. Not cool, not cute, not respectful,..do not like..leaving for a bit…

  • Amy @ Thoroughly Nourished Life

    Oh yum Tracy! Apricots aren’t in season here at the moment, but I can imagine this would be divine with some roasted pears and apples too 🙂
    Beautiful frozen sweet dessert art 🙂

  • laura

    wondered if you meant graham crackers or gingersnaps for the crust? in the recipe list you say graham crackers, but in the directions it mentions gingersnaps. Which do you think would be best? thanks, Tracy! I’m making this for company in a few days and can’t wait!

    • Tracy

      either one works fine! I used graham crackers but my fingers typed gingersnaps.

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