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.
Table of Contents
Why I love this recipe
This frozen cake is simple and delicious! The combination of chocolate and raspberries creates a perfect flavor pairing.
Need a main dish? Try this Chicken Fettuccine Michael or these Fried Coconut Shrimp.
Expert tips
Store leftovers in an airtight container in the freezer for up to 3 months.
Process shots for No Bake Freezer Cake
You may also enjoy
- No Churn Banana Ice Cream
- Raspberry Cream Cheese French Toast Casserole
- Banana Raspberry Chocolate Chip Muffins
- Raspberry Galettes
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Zona Cooks and Zona’s Lazy Recipes
Raspberry Ice Cream 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 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
- Store leftovers in an airtight container in the freezer for up to 3 months.
Nutrition
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!
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