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.
You might also like this Red Velvet Cake or this Salted Caramel Chocolate Cake.
Need a main dish? Try this Chicken Fettuccine Michael or these Fried Coconut Shrimp.
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. (Cake pan available here.)
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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!
- 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
- 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!
Calories listed are per serving.
Adapted and downsized from Family Circle
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