This small-batch Oreo Freezer Cake features three delicious and refreshing layers, making it the perfect treat for a warm summer day! It has an Oreo crumb crust topped with raspberry sorbet, fresh raspberries, and chocolate chips, followed by a layer of fresh raspberry and vanilla bean ice cream mixture.

Why I love this recipe
Expert tips
Process shots for No Bake Freezer Cake
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Why I love this recipe

This frozen cake is simple and delicious! The combination of chocolate and raspberries creates a perfect flavor pairing.

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Expert tips

Store leftovers in an airtight container in the freezer for up to 3 months.

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Raspberry Ice Cream Cake Recipe

Zona House

This Raspberry Ice Cream Cake recipe is all about cool, tasty layers and is ideal for hot summer days! It starts with a crunchy Oreo crust, then you add some raspberry sorbet, fresh raspberries, and chocolate chips, followed by a yummy mix of raspberry and vanilla bean ice cream on top. Perfect for a refreshing treat!

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.
Line a 6 x 6 cake pan with plastic wrap.
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 the 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, about 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!

Notes

Storage instructions

Store leftovers in an airtight container in the freezer for up to 3 months.

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!

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