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.
Table of Contents
Need a main dish? Try this Chicken Fettuccine Michael or these Fried Coconut Shrimp.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
How to make Frozen Raspberry Chocolate 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.
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 for 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 the top. Cover with plastic wrap and freeze completely, for 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!
You may also enjoy
- No Churn Banana Ice Cream
- Raspberry Cream Cheese French Toast Casserole
- Banana Raspberry Chocolate Chip Muffins
- Raspberry Galettes
Raspberry Chocolate Freezer Cake Recipe
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 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
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!
Easy Pork Over Stuffing Recipe For Two • Zona Cooks
Sunday 21st of July 2019
[…] Need a dessert to go with it? Try this Red Velvet Cake for Two or this small Raspberry Chocolate Freezer Cake. […]
Chicken Fettuccine Alfredo Recipe for Two • Zona Cooks
Thursday 4th of July 2019
[…] Need a dessert to go with it? Try these Key Lime Pie Tarts or this Raspberry Chocolate Freezer Cake. […]
Best Baked Macaroni and Cheese Recipe for Two • Zona Cooks
Monday 10th of June 2019
[…] something to go with it? Try this Raspberry Chocolate Freezer Cake or this Strawberry […]