Dessert

Raspberry Chocolate Freezer Cake – Small Batch Recipe

June 21, 2017
Frozen Raspberry Chocolate Cake - small batch freezer cake

This small batch frozen cake has three delicious and refreshing layers and is the perfect treat on a warm summer day! Oreo crumb crust is topped with raspberry sorbet, fresh raspberries and chocolate chips, and then topped with a fresh raspberry and vanilla bean ice cream mixture.

Let the sorbet stand at room temperature for 15 minutes.

 

Meanwhile, empty the Oreo crust into a food processor and add the butter. Pulse until mixture looks like wet sand.

Click here for a food processor.

Frozen Raspberry Chocolate Cake - small batch mix Oreo crust and butter

Line a 6 x 6 cake pan with plastic wrap. (Cake pan available here.)

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Frozen Raspberry Chocolate Cake - small batch line pan with plastic wrap

Use the back of a spoon and press the crust firmly into the bottom of the pan.

Frozen Raspberry Chocolate Cake - small batch press Oreo crust into pan

Spread softened sorbet on top.

Frozen Raspberry Chocolate Cake - small batch spread sorbet on top

Sprinkle chocolate chips over sorbet, then 1/4 cup of the raspberries.

Frozen Raspberry Chocolate Cake - small batch add chocolate chips and fresh raspberries

Cover with plastic wrap and freeze for 45 minutes.

 

Let the ice cream stand at room temperature for 15 minutes.

 

Meanwhile, combine 1/4 cup raspberries and 2 teaspoons water in a small pot. Bring to a simmer and cook about 3 minutes. Remove from heat and cool for 10 minutes.

Frozen Raspberry Chocolate Cake - small batch simmer fresh raspberries and water on the stove

Transfer the softened ice cream to a bowl and add the cooked raspberries. Stir until just combined.

Frozen Raspberry Chocolate Cake - small batch mix together the cooked raspberries and ice cream

Remove the cake from the freezer. Spread the ice cream mixture over the cake, smoothing out top. Cover with plastic wrap and freeze completely, 4 hours or more.

Frozen Raspberry Chocolate Cake - small batch pour ice cream mixture into the cake pan

Remove the cake from the freezer. Wrap the bottom of the cake pan in a clean kitchen towel warmed with tap water. Invert the pan onto a cutting board and remove the pan and plastic wrap.

 

Slice, serve and enjoy!

Frozen Raspberry Chocolate Cake - This small batch freezer cake has three delicious and refreshing layers and is the perfect treat on a warm summer day! Oreo crumb crust is topped with raspberry sorbet, fresh raspberries and chocolate chips, and then topped with a fresh raspberry and vanilla bean ice cream mixture.

Frozen Raspberry Chocolate Cake - small batch freezer cake
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Frozen Raspberry Chocolate Cake – Small Batch
Prep Time
5 hr 25 mins
Cook Time
3 mins
Total Time
5 hr 28 mins
 
This small batch freezer cake has three delicious and refreshing layers and is the perfect treat on a warm summer day! Oreo crumb crust is topped with raspberry sorbet, fresh raspberries and chocolate chips, and then topped with a fresh raspberry and vanilla bean ice cream mixture.
Course: Dessert
Cuisine: American
Servings: 4
Calories: 466.7 kcal
Ingredients
  • 1/2 Cup raspberry sorbet
  • 6 ounce Oreo chocolate wafer pie crust
  • 2 Tablespoons butter melted
  • 1/4 cup mini semi-sweet chocolate chips
  • 1/2 cup raspberries divided
  • 2 teaspoon water
  • 1/2 Cup vanilla bean ice cream
Instructions
  1. Let the sorbet stand at room temperature for 15 minutes.
  2. Meanwhile, empty the Oreo crust into a food processor and add the butter. Pulse until mixture looks like wet sand.
  3. Line a 6 x 6 cake pan with plastic wrap.
  4. Use the back of a spoon and press the crust firmly into the bottom of the pan.
  5. Spread softened sorbet on top.
  6. Sprinkle chocolate chips over sorbet, then 1/4 cup of the raspberries.
  7. Cover with plastic wrap and freeze for 45 minutes.
  8. Let the ice cream stand at room temperature for 15 minutes.
  9. Meanwhile, combine 1/4 cup raspberries and 2 teaspoons water in a small pot. Bring to a simmer and cook about 3 minutes. Remove from heat and cool for 10 minutes.
  10. Transfer the softened ice cream to a bowl and add the cooked raspberries. Stir until just combined.
  11. Remove the cake from the freezer. Spread the ice cream mixture over the cake, smoothing out top. Cover with plastic wrap and freeze completely, 4 hours or more.
  12. Remove the cake from the freezer. Wrap the bottom of the cake pan in a clean kitchen towel warmed with tap water. Invert the pan onto a cutting board and remove the pan and plastic wrap.
  13. Slice, serve and enjoy!

Adapted and downsized from Family Circle

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