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Raspberry Triple Chocolate Ice Cream Cake

I love how this raspberry triple chocolate ice cream cake recipe plays 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.

Chocolate Raspberry Ice Cream Bars
Raspberry triple chocolate ice cream cake is 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!

What You Will Need to Make This Ice Cream Cake Recipe

You’ll need to get a large (13″ x 9″) baking dish. I use a baking dish that’s highly resistant to thermal shock but that’s not strictly necessary since the hot pie crust cools off before it’s filled.

This recipe uses both the freezer and the oven. Make sure you have enough room cleared in each for your baking dish!

Also required for this recipe are:

  • oreos (I recommend making homemade oreos if you have the time.)
  • butter
  • raspberry sorbet
  • fresh raspberries
  • sugar
  • lemon
  • raspberry jam
  • chocolate ice cream
  • chocolate sauce

How to Make Raspberry Triple Chocolate Ice Cream Cake

Making the ice cream cake is easy, but it requires 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. Yes, there is a lot of freezing involved.

Raspberry Chocolate Ice Cream Bars

To make the cake, first preheat your oven to 350 F and crush oreos in a food processor or with a rolling pin.

Mix in melted butter.

Press this mixture into the bottom of a greased baking dish and bake for 8 minutes.

Remove from the oven and allow to cool to room temperature before placing in your freezer.

While the crust freezes, remove the raspberry sorbet from your freezer to allow it to soften.

Gently mix fresh raspberries, sugar, and lemon juice in a medium-sized bowl and place in the refrigerator to macerate the berries while you continue with this recipe.

Creo Bowls

When the sorbet is soft enough to spread, remove the baking dish from the freezer and evenly spread sorbet on top of the Oreo crust.

Return the ice cream cake to the freezer for one hour.

Crush more Oreos with their filling and mix in raspberry jam.

Remove the cake from the freezer and spread the Oreo and jam mixture over the sorbet.

Put the bakeware back in the freezer.

Remove chocolate ice cream from the freezer to allow it to soften.

Once it’s soft enough to spread, remove the bakeware from the freezer again and spread chocolate ice cream over the Oreo and jam layer

Return the bakeware to the freezer for four hours or overnight (even better).

Just before serving, top the chocolate ice cream layer with the macerated berries and the liquid in that bowl.

Drizzle with chocolate sauce and serve!

Raspberry Triple Chocolate Ice Cream Cake Notes

My ice cream bars are loosely inspired by Magnum’s double raspberry ice cream bars. Also, I used the perfected Oreo crust proportions from Crazy for Crust.

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Chocolate Raspberry Ice Cream Bars
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4.85 from 20 votes

Raspberry Triple Chocolate Ice Cream Cake

Raspberry triple chocolate ice cream cake has complex layers from crunchy to creamy.
Course Dessert
Cuisine American
Keyword raspberry triple chocolate ice cream cake
Prep Time 1 hour
Cook Time 10 minutes
Chill 4 hours
Total Time 1 hour 10 minutes
Servings 24
Calories 442kcal
Author Stef

Ingredients

Crust Ingredients

Filling Ingredients

  • 56 ounces raspberry sorbet I used four 14 ounce containers.
  • 3 cups fresh raspberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice juice from half of a lemon
  • 15 Oreo cookies
  • 1 cup raspberry jam
  • 2 quarts chocolate ice cream
  • 1/4 cup chocolate sauce

Instructions

Crust Instructions

  • 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.

Filling Instructions

  • 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.

Notes

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 ice cream cake in a mad rush before everything melts.
You can make this recipe well in advance and keep frozen, covered tightly in the freezer. Macerate berries a few hours before you're going to serve the ice cream cake and remember to put them on and drizzle with chocolate sauce immediately before serving.

Nutrition

Nutrition Facts
Raspberry Triple Chocolate Ice Cream Cake
Amount Per Serving
Calories 442 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g40%
Cholesterol 33mg11%
Sodium 212mg9%
Potassium 282mg8%
Carbohydrates 72g24%
Fiber 4g16%
Sugar 54g60%
Protein 6g12%
Vitamin A 406IU8%
Vitamin C 6mg7%
Calcium 99mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
Quick and easy triple chocolate raspberry ice cream bars with different textures in each layer. You\'ll move from crunchy to icy to creamy to the pop of fresh raspberries. Everything is perfectly tasty! Make your summer memorable with this recipe!
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28 comments on “Raspberry Triple Chocolate Ice Cream Cake”

  1. Roxanasays:

    Raspberry ice cream bars with an oreo crust? These may become my new summer favorite!

  2. This looks delicious! The combination of raspberries and chocolate is one of my all time favorites!

  3. This looks amazing!! I’m definitely saving this recipe for future use!! :)

  4. lurisays:

    wow..that look so delicious, i want to try this recipe at home.. thanks

  5. Nice receipt, i want to try at my home, thanks anyway.

    Kesiniaja :)

  6. i was practice an done. thanks

  7. Amazing cakes…..how you learn to make it?

  8. wingsiosays:

    5 stars
    Interesting, I wasn’t aware of that context. I guess it makes some sense, thanks for the history lesson!

  9. 5 stars
    thats’s great, creativity un limited,…. go ahead,..

  10. 5 stars
    I loved your article post.Really looking forward to read more. Keep write

  11. 5 stars
    resep panganan apa c kie ya? ketone enak nemen,..

  12. Very informative post. Thanks for taking the time to share your view with us.

  13. 5 stars
    Thank you for this great information. I have found something on this

  14. raspberries are very beneficial for the body

  15. 5 stars
    raspberries, blueberries or strawberries are indeed good to be used as a decoration or complement to tarts

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