Raspberry Chocolate Freezer Cake 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.
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
Serving: 1Calories: 206kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 2gCholesterol: 12mgSodium: 145mgPotassium: 97mgFiber: 2gSugar: 13gVitamin A: 128IUVitamin C: 2mgCalcium: 18mgIron: 1mg
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