Name: Raspberry Chocolate Freezer Cake
Prep time: 40 min
Cook time: 3 min
Total time: 328 min
Ingredients: 1/2 cup raspberry sorbet; 6 oz Oreo chocolate wafer pie crust; 2 Tablespoons butter (melted); 1/4 cup mini semi-sweet chocolate chips; 1/2 cup raspberries (divided); 2 teaspoons water; 1/2 cup vanilla bean ice cream

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This small batch Raspberry Chocolate 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.

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a graphic of Raspberry Chocolate Freezer Cake — Raspberry Chocolate Freezer Cake

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How to make Raspberry Chocolate Freezer Cake

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 the mixture looks like wet sand. Click for a food processor.

oreo and butter crushed in a food processor

Line a 6 x 6 cake pan with plastic wrap. Click for a 6 x 6 cake pan.

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

Spread softened sorbet on top.

sorbet on top of oreo crust in 6" cake pan

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

chocolate chips and fresh raspberries layered on cake in cake pan

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 for about 3 minutes. Remove from heat and cool for 10 minutes.

fresh raspberries and water simmer on the stove in a pan

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

cooked raspberries and ice cream mixed together in a bowl next to freezer cake

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

ice cream mixture layered into the Raspberry Chocolate Freezer Cake

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!

a sliced Frozen Raspberry Chocolate Cake — Raspberry Chocolate Freezer Cake Small Batch

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Raspberry Chocolate Freezer Cake

Zona House

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.

4.80 from 5 votes

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Prep Time 40

Cook Time 3

Freeze 4 45

Total Time 5 28

Course Dessert

Cuisine American

Servings

Calories 206 kcal

Equipment

Ingredients

▢ ½ cup raspberry sorbet
▢ 6 oz Oreo chocolate wafer pie crust
▢ 2 Tablespoons butter (melted)
▢ ¼ cup mini semi-sweet chocolate chips
▢ ½ cup raspberries (divided)
▢ 2 teaspoons water
▢ ½ cup vanilla bean ice cream

Instructions

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.
Line a 6 x 6 cake pan with plastic wrap. Click here for a 6 x 6 cake pan.
Use the back of a spoon and press the crust firmly into the bottom of the pan. Spread softened sorbet on top. Sprinkle chocolate chips over sorbet, then 1/4 cup of the 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.
Transfer the softened ice cream to a bowl and add the cooked raspberries. Stir until just combined.
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.
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!

Nutrition

Serving: 1Calories: 206kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 2gCholesterol: 12mgSodium: 145mgPotassium: 97mgFiber: 2gSugar: 13gVitamin A: 128IUVitamin C: 2mgCalcium: 18mgIron: 1mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!