Raspberry Chocolate Freezer Cake – Small Batch Recipe

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.

Scroll to the bottom for a full recipe card.

Need a main dish? Try this Chicken Fettuccine Michael or these Fried Coconut Shrimp.

How to make Raspberry Chocolate Freezer Cake:

Let the sorbet stand at room temperature for 15 minutes.

This post contains affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission. This disclosure pertains to all Amazon links.

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

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!

You may also enjoy

These great recipes:

Raspberry Dark Chocolate Banana Bread Muffins

I love the taste of fresh raspberries and chocolate together, especially dark chocolate. So why not put them together with banana bread ingredients and make the perfect muffin? These are perfect for breakfast, snacks, or as a side to your dinner. Recipe yields 6 muffins.

Get the Recipe

Almond Raspberry French Toast

Almond Raspberry French Toast has thick slices of French or Italian bread covered in crunchy skillet toasted almonds, topped with fresh raspberries, maple syrup, and a sprinkle of powdered sugar. It is easy and quick to make, ready in just 25 minutes.

Get the Recipe

Brownies with Raspberry Sauce and Chocolate Ganache

These Brownies with Raspberry Sauce and Chocolate Ganache are super chocolaty, light and fluffy with a cake-like texture and topped with a fresh raspberry sauce and smooth, creamy chocolate ganache.

Get the Recipe

Individual Chocolate Raspberry Galettes

These individual Chocolate Raspberry Galettes have perfect homemade flaky sugar topped crusts filled with fresh raspberries and chocolate chips for a delicious flavor combination. These rustic tarts are wonderful served warm. Add some creamy vanilla ice cream to make them even more decadent.

Get the Recipe

Yield: Serves 4 - 8

Frozen Raspberry Chocolate Cake – Small Batch

Print

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.

Prep Time 40 minutes

Cook Time 3 minutes

Freeze 4 hours 45 minutes

Total Time 5 hours 28 minutes

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

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. Click here for a food processor.
3. Line a 6 x 6 cake pan with plastic wrap. Click here for a 6 x 6 cake pan.
4. 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.
5. Cover with plastic wrap and freeze for 45 minutes.
6. Let the ice cream stand at room temperature for 15 minutes.
7. 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.
8. Transfer the softened ice cream to a bowl and add the cooked raspberries. Stir until just combined.
9. 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.
10. 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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Fat Daddio's Anodized Aluminum Square Cake Pans
• 
  Hamilton Beach 10-Cup Food Processor with Compact Storage (70760)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 699 Total Fat: 33g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 30mg Sodium: 464mg Carbohydrates: 84g Net Carbohydrates: 0g Fiber: 5g Sugar: 45g Sugar Alcohols: 0g Protein: 7g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Sharing is caring!