White Chocolate Raspberry Ice Cream Cake with Graham Cracker Crust

No-Bake Graham Cracker Crust:

• ¾ cup graham cracker crumbs (about 6 full sheets)
• 2 Tbsp granulated sugar
• 3 Tbsp melted butter

Filling:

• ½ gallon White Chocolate Raspberry Ice Cream*
• Pound cake cut into pieces (store- bought or homemade)

Line the star base of the springform pan with tin foil using your hands to smooth out the foil along the indented star shape. Lock on the spring form pan in place on top of the base.

In a medium bowl, combine melted butter, sugar, and graham cracker crumbs until it resembles wet sand and holds its shape. Set aside.

Remove ice cream from the freezer and let soften for 5 minutes. Working quickly, assemble the cake by pressing the graham cracker mixture into the star shaped base until the base of the pan is flat. Scoop half of the ice cream into the pan until approximately halfway full then smooth into an even layer using a rubber spatula. For extra insulation, add cut up pound cake pieces in an even layer (about a half an inch thick). Freeze until firm.

Remove from freezer and spread the remaining ice cream over the pound cake. Spread evenly with a spatula. Then, press the remaining graham cracker mixture on top into a packed and even layer. Freeze the assembled cake overnight or longer.

This cake must be served immediately!

When ready to serve, release spring-form side by releasing the lock lever. Place a plate on top of graham cracker bottom and invert cake onto plate so the star base is now on top. Carefully remove star base and tinfoil to reveal graham cracker star on top. Serve immediately. If needed, place cake back in the freezer to hold its shape before serving.

*Notes:

• We used Kemps Simply Crafted White Chocolate Raspberry Premium Ice Cream but can use ice cream of choice!
• Pound cake layer is optional! If not including, add all ice cream at once in one layer followed by the graham cracker mixture layer before freezing.