I love how these triple chocolate raspberry ice cream bars play with texture. As you experience each layer, you’ll move from crunchy to icy to creamy to the pop of fresh raspberries. All the while, the tried and true flavor combination of raspberry and chocolate delights and refreshes the palate.
Triple chocolate raspberry ice cream bars are easy to throw to together as almost all of the ingredients can be store-bought. Oreos, raspberry sorbet, chocolate ice cream, raspberry jam, fresh raspberries, and chocolate sauce all come together in this beautiful mess! Making the bars just takes a little patience as you wait for one layer to freeze before adding the next and then wait some more for the completed bars to harden in the freezer (ideally overnight) before serving.
The baking dish that I used (shown above) is Creo Smartglass. Have you heard of Creo? If not, you need to meet them! They make bakeware in a totally unique way, using a tempered borosilicate glass interior with a ceramic exterior. Smartglass is not only gorgeous (check out the fun color options!), but it’s oven safe, freezer safe, dishwasher safe, microwave safe, and very heavy duty! Smartglass is also made to be highly resistant to thermal shock, which means that even if you take Smartglass directly out of the freezer and put it into a 350 F oven, it won’t break. This is huge, as pretty much any other glass bakeware would shatter under those conditions. (Please don’t put your ice cream bars in the oven to test this fact. You will get ice cream soup.)
Creo also makes smaller-sized baking dishes and nesting prep bowls out of Smartglass. The bowls are definitely nice enough to keep out on the counter all of the time. I’ve even thought about storing my fruit in them.
Triple Chocolate Raspberry Ice Cream Bars Recipe
Triple Chocolate Raspberry Ice Cream Bars
- 25 Oreo cookies
- 5 tablespoons unsalted butter melted
- 4 14 ounce containers raspberry sorbet
- 3 cups fresh raspberries
- 1/2 cup sugar
- juice from half a lemon
- 15 Oreo cookies
- 1 cup raspberry jam
- 2 quarts chocolate ice cream
- 1/4 cup chocolate sauce
Preheat oven to 350 F.
Crush Oreos (with filling) in a food processor or in a plastic bag with a rolling pin and mix in melted butter.
Press into the bottom of a greased 12.4" x 9" x 2.25" baking dish.
Bake for 8 minutes.
Cool to room temperature and then place baking dish in the freezer.
Remove the sorbet from the freezer to soften slightly.
In a small bowl, gently mix raspberries, sugar, and lemon juice. Place in the refrigerator. During the time that you are making the rest of the bars, the sugar will cause the berries to macerate (release some of their juices).
When the sorbet is soft enough to spread, remove the baking dish from the freezer and evenly spread the sorbet over the Oreo crust. Return to the freezer for one hour.
Crush Oreos (with filling) in a food processor or in a plastic bag with a rolling pin and mix in jam.
Remove bakeware from the freezer and spread Oreo/jam mixture over the sorbet. Return to the freezer.
Remove chocolate ice cream from the freezer to soften.
Once soft enough to spread, remove bakeware from the freezer and spread chocolate ice cream over Oreo/jam layer. Return to the freezer for at least four hours or overnight to harden up.
Remove from the freezer and top chocolate ice cream layer with macerated berries and their liquid.
Drizzle with chocolate sauce and serve immediately.
I recommend that you select a chocolate ice cream that freezes hard. A softer ice cream will also work, but you will have to serve your bars in a mad rush before everything melts.
This post was sponsored by Creo, but all of the opinions about their bakeware are my own.