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Turning on the oven is the last thing that I ever want to do in July, so when I discover a way to serve dessert without baking, I’m all about it! This mini raspberry ice cream cake recipe couldn’t be tastier, but the best part is how easy it is to customize the recipe. I used several different berry flavors of Tillamook Ice Cream and added in some fresh Oregon berries and chocolate sauce. I can’t wait to give this recipe a try with chocolate flavors and fresh fruit next – anything for more Tillamook Mudslide!

Yield: 2 small cakes, 4 servings total

1 cup Tillamook Oregon Strawberry Ice Cream
1 cup Tillamook Oregon Blueberry Ice Cream
1 cup Tillamook Mountain Huckleberry Ice Cream
¼ hot fudge sauce
¼ cup fresh raspberries
¼ cup fresh blueberries

1. Line two mini loaf pans (we used 5 ¾ inch by 2 inch) with parchment paper, leaving at least one inch of parchment hanging over the top of each side.

2. Start by putting ½ cup of Tillamook Oregon Strawberry Ice Cream at the bottom of each loaf pan, and smooth it out. Keep in mind that it works best to use ice cream that is slightly softened, but not completely melted.

3. Add a layer of raspberries to each pan, then freeze to set for at least 30 minutes. Next, add a layer of Tillamook Oregon Blueberry Ice Cream, and top it with a layer of blueberries and then a layer of fudge sauce. Freeze to set for another 30 minutes.

4. Finally, add ½ cup of Tillamook Mountain Huckleberry Ice Cream to each pan, then freeze for at least 2 hours.z

5. When ready to serve, run a knife along the edges of the pan if necessary to loosen the ice cream, them use the parchment to carefully pull the cake out of the pan. Serve with additional fudge sauce and berries!

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