Pudding Ice Cream Cake with Raspberries

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Making a delicious and impressive ice cream cake is not hard at all! No churning machine, no store-bought ice cream, just a few simple ingredients and you can make a tasty and refreshing frozen dessert!

The star ingredient in this cake is the instant pudding. I used a raspberry and white chocolate flavored kind but you can use any other by your choice.

What ingredients you need

The crust of this cake is made of graham cracker crumbs (or cookie crumbs) and butter You can use shortbread cookies or nilla waffers too!

The filling is a delicious combination of instant pudding and cream cheese.

To make the cake even more impressive and with a special touch, the filling is divided in the pan with raspberry coulis in between. For the raspberry coulis you need only raspberries (fresh or frozen) and a bit of sugar.

The decoration is made of fresh raspberries, mint leaves and optionally grated white chocolate.

You will find the whole list of ingredients with their quantities in the recipe card at the bottom of the post! You can also print the recipe.

Preparation summary

1. First you need to make the base of cracker crumbs mixed with melted butter. Press the mixture to the bottom of a spring form cake pan lined with baking paper.
2. Beat the instant pudding with the milk. Add the cream cheese and the powdered sugar and beat again.
3. Pour half of the ice cream mixture over the base and place the pan in the freezer.
4. While the first part of the ice cream cake is freezing, prepare the raspberry coulis. Cook the raspberries with some sugar and then process the mixture in a blender. Optionally, you can remove the seeds through a fine mesh sieve.
5. Spread the raspberry coulis over the ice cream mixture. Leave the pan in the freezer for another 30 minutes and then spread over the remaining ice cream.

How to serve

Keep the cake for at least 8 hours in the freezer after preparing it. Decorate it before serving.

Before slicing it, let it stay at room temperature for about 20-30 minutes. Since the ice cream mixture is not particularly greasy, it needs more time in order to soften at room temperature than other frozen desserts, to the extent that it starts melting a bit when served, similarly to the Italian dessert semifreddo.

This cake will last up to 3 months in the freezer: always store the leftovers there.

I'm sure you'll love this wonderful dessert which is a combination of amazing tastes! This cake is light and not too sweet: a perfect refreshing dessert which is not heavy at all!

Below you will find a few more desserts with instant pudding which you may like:

• Creamy Custard Pudding Cake (gluten-free)
• Brownie trifles
• Banana Cream Pie

📝 Recipe

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5 from 3 votes

Instant Pudding Ice Cream Cake with Raspberries

Course Dessert

Prep Time 40 minutes mins

Cook Time 5 minutes mins

Freezing 8 hours hrs

Servings: 10

Author: Daniela Lambova

Ingredients

For the crust:

• ▢ 1 ½ cups/ 150 g graham cracker crumbs, or cookie crumbs
• ▢ ⅓ cup/ 75 g butter, melted

For the filling:

• ▢ 1 ¾ cups/ 400 ml whole milk, cold (see notes)
• ▢ 1 package pudding mix vanilla, raspberry or white chocolate flavor
• ▢ 10.5 oz/ 300 g cream cheese
• ▢ 3 tablespoon icing sugar

For the raspberry coulis:

• ▢ 10.5 oz/ 300 g raspberries, fresh or frozen
• ▢ 3 tablespoon sugar

For decoration:

• ▢ 1 cup/ 150 g fresh raspberries
• ▢ mint leaves
• ▢ white chocolate, grated , optional

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Instructions

Crust:

• In a bowl combine the melted butter and the cracker crumbs. Mix well.
• Press the mixture to the bottom of a 7 inch/ 18 cm spring form pan lined with a circle of parchment paper. If you have an acetate sheet, line it around the sides of the pan. Otherwise use more baking paper for the sides.
• Place the pan in the freezer.

Filling:

• Using an electric mixer beat the pudding together with the milk, according to the package instructions (if necessary, you can use less or a bit more milk).
• Add the cream cheese and the icing sugar and beat for few more seconds until the mixture becomes smooth and fluffy.
• Spread half of the filling over the crust. Place the pan again in the freezer. The rest of the filling keep in the fridge.

Raspberry coulis:

• In a small saucepan over medium heat combine the raspberries and the sugar. When the mixture starts simmering, lower the heat. Stir occasionally for 3-4 minutes until the mixture starts simmering.
• Let cool and process in a blender until smooth. Optionally pass the coulis through a fine mesh sieve to remove the seeds.
• Spread the raspberry coulis on top of the ice cream layer. Smooth out with a spatula and place the pan in the freezer for 30-40 more minutes. Then spread the second part of the filling on top.
• Cover the pan with aluminium foil and leave in the freezer for at least 8 hours.
• Decorate before serving. If the cake is very frozen, leave it for 20-30 minutes at room temperature before slicing and serving.

Notes

• Store the cake in the freezer for up to 3 months.
• You need instant pudding mix for 4 portions. Follow the package instructions: you may need less or more milk, according to the specific brand (I used dr. Oetker creme Ole)
• The consistency of the frozen cake is quite hard, more like sorbet than ice cream as it doesn't contain a lot of fat. Therefore you may need to serve it slightly melted, similarly to semifreddo.

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