By daily 
Raspberry Swirl Ice Cream Cake 
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted unsalted butter
3 cups vanilla ice cream, softened
2 cups raspberry sorbet, softened
1 cup fresh raspberries
2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
Fresh mint leaves, for garnish
Directions:
Make the Crust:
Combine graham cracker crumbs and melted butter. Press into a 9-inch springform pan. Freeze for 15 minutes.
Layer the Ice Cream:
Spread softened vanilla ice cream over the crust. Freeze for 30 minutes.
Add the Raspberry Swirl:
Spread raspberry sorbet over the ice cream. Use a knife to swirl the layers together for a marbled look. Freeze for 30 more minutes.
Whip the Cream:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread half over the sorbet layer.
Garnish & Freeze:
Top with fresh raspberries and mint. Freeze for at least 2 hours or until set.
Serve & Enjoy:
Let it sit for 10 minutes before slicing. Serve up this refreshing slice of summer bliss!
Prep Time: 20 mins | Freezing Time: 2 hrs 45 mins | Total Time: 3 hrs 5 mins
Calories: 300 per serving | Yields: 12 servings
Cool off with this creamy, fruity delight! Perfect for sharing or savoring solo!