There is nothing like a refreshing dessert during the hot summer days and this Raspberry Almond Ice Cream cake. Almond crust followed by two different layers of no churn ice cream and filled with fresh raspberries and homemade raspberry jam. #icrecream #raspberrycakeTo print the recipe check the full recipe on my blog: https://www.homecookingadventure.com/recipes/raspberry-almond-ice-cream-cakeMakes about 10-12 servingsAlmond Crust1 cup (120g) raw almonds1/2 cup (60g) dates, pitted (about 8-10 dates)2 tbsp (16g) unsweetened cocoa powder2 tbsp (10g) unsweetened shredded coconut1/4 tsp (1g) salt1 tbsp (15ml) water1/2 tsp (3g) almond extractRaspberry Jam12 oz (350g) fresh or frozen raspberries1/3 cup (70g) sugar1 tbsp (15ml) lemon juiceAlmond Ice Cream1 1/4 cup (300g) whipping cream, chilled1/2 can (7 oz, 198g) sweetened condensed milk1 tsp (5g) almond extractRaspberry Ice Cream1 1/4 cup (300g) whipping cream, chilled1/2 can (7 oz, 198g) sweetened condensed milkHalf raspberry jam ( about 4 oz-120g)Red food coloring, optionalFor assembly4 oz (120g) fresh raspberriesFor decorationice cream conesfresh raspberrieschocolate sticksfresh mint leavespowdered sugarBackground music: SummerSnowInstrumentalVersion_by_LowLight_ArtlistSurrenderInstrumentalVersion_by_LowLight_ArtlistFollow me:FACEBOOK: https://www.facebook.com/homecookingadventureINSTAGRAM: http://instagram.com/homecookingadventurePINTEREST: http://www.pinterest.com/homecookingadv/WEBSITE:http://www.homecookingadventure.com/