This Cranberry Ice Cream Swirl Cake is a showstopping frozen dessert that combines layers of moist vanilla cake with creamy vanilla ice cream and ribbons of tangy cranberry sauce throughout. The beautiful pink and white swirls make it as stunning to look at as it is delicious to eat. Perfect for holiday gatherings or summer parties, this make-ahead dessert offers a wonderful balance of sweet and tart flavors with a refreshing frozen texture. The homemade cranberry swirl adds a burst of fruity brightness that cuts through the richness of the ice cream, while the cake layers provide a soft contrast to the creamy filling.
Serving Quantity: 12 servings
Cooking Time: 45 minutes (plus 6 hours freezing time)
1. Ingredients
- 1 box vanilla cake mix (plus required ingredients: eggs, oil, water)
- 2 quarts vanilla ice cream, softened
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 1/4 cup orange juice
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon almond extract
- Fresh cranberries for garnish
- Fresh mint leaves for garnish
- Cooking spray
2. Nutrition Information Per Serving
- Calories: 425
- Protein: 6g
- Carbohydrates: 62g
- Fat: 18g
- Fiber: 2g
- Sodium: 320mg
3. Bake the Cake Layers
Preheat your oven according to the cake mix package directions. Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Prepare the cake mix according to package instructions. Divide the batter evenly between the two pans. Bake according to package directions until a toothpick inserted in the center comes out clean, usually about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
4. Make the Cranberry Sauce
While the cakes are baking, combine the cranberries, granulated sugar, water, orange juice, and orange zest in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 10 to 12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and stir in the vanilla extract. Let the sauce cool to room temperature, then refrigerate until cold.
5. Prepare the Ice Cream
Take the vanilla ice cream out of the freezer and let it soften at room temperature for about 15 to 20 minutes. You want it soft enough to spread but not completely melted. Stir it gently to make it spreadable.
6. Assemble the First Layer
Line a 9-inch springform pan with plastic wrap, leaving plenty of overhang on all sides. This makes removing the cake much easier. Place one cake layer in the bottom of the pan, trimming if needed to fit. Spread half of the softened ice cream over the cake layer in an even layer about 1 inch thick.
7. Create the Cranberry Swirl
Spoon half of the chilled cranberry sauce over the ice cream layer. Use a butter knife or skewer to gently swirl the cranberry sauce through the ice cream in a figure-eight pattern. Don’t overmix or the colors will blend together instead of creating pretty swirls. Place the pan in the freezer for 30 minutes to firm up.
8. Add the Second Layer
Remove the pan from the freezer. Place the second cake layer on top of the frozen ice cream layer. Spread the remaining ice cream over this cake layer. Spoon the remaining cranberry sauce on top and swirl it through the ice cream just like before. Smooth the top with a spatula.
9. Freeze the Cake
Cover the cake with the overhanging plastic wrap, then add an extra layer of plastic wrap or aluminum foil to prevent freezer burn. Freeze for at least 6 hours or overnight until the cake is completely solid throughout.
10. Make the Whipped Cream Topping
About 30 minutes before serving, make the whipped cream. Pour the heavy cream into a cold mixing bowl. Beat with an electric mixer on medium speed until it starts to thicken. Add the powdered sugar and almond extract. Continue beating until stiff peaks form. Keep refrigerated until ready to use.
11. Serve and Decorate
Remove the cake from the freezer 10 minutes before serving to make slicing easier. Remove the sides of the springform pan and peel away the plastic wrap. Transfer the cake to a serving plate. Spread or pipe the whipped cream over the top of the cake. Garnish with fresh cranberries and mint leaves for a beautiful presentation. Slice with a sharp knife, wiping it clean between cuts for neat slices.
12. Tips for Success
Let the ice cream soften just enough to spread easily but don’t let it melt completely or it will be too runny. Work quickly when assembling the layers so the ice cream doesn’t melt too much. If it starts getting too soft, pop it back in the freezer for 10 minutes. You can make this cake up to one week ahead and keep it frozen. Fresh cranberries work best for the sauce but frozen ones are perfectly fine too. Don’t skip chilling the cranberry sauce before swirling or it will melt the ice cream. For easier slicing, dip your knife in hot water and wipe it dry between each cut. You can substitute the vanilla ice cream with strawberry or white chocolate for variety. If you don’t have a springform pan, use a regular cake pan lined very well with plastic wrap. Add a splash of Grand Marnier or cranberry liqueur to the cranberry sauce for an adult version. Store any leftover cake covered tightly in the freezer for up to five days.
