Dessert

Raspberry Chocolate Freezer Cake – Small Batch Recipe

Frozen Raspberry Chocolate Cake

This small batch freezer cake has three delicious and refreshing layers and is the perfect treat on a warm summer day!

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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.

 

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.

 

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.

 

oreo and butter crushed in a food processor

 

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

cake pan lined with plastic wrap

 

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

Oreo crust pressed into cake pan

 

Spread softened sorbet on top.

sorbet on top of oreo crust in 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 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 top. Cover with plastic wrap and freeze completely, 4 hours or more.

ice cream mixture layered into the cake pan

 

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!

 

Frozen Raspberry Chocolate Cake Small Batch

 

 

 

Yield: 4 servings

Frozen Raspberry Chocolate Cake – Small Batch

Frozen Raspberry Chocolate Cake – Small Batch
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!

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Nutrition Information:

Yield:

4

Amount Per Serving:Calories: 411 Saturated Fat: 10g Cholesterol: 23mg Sodium: 294mg Carbohydrates: 47g Fiber: 3g Sugar: 25g Protein: 4g

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