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.
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.)
- raspberry sorbet
- fresh raspberries
- 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.
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.
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
Raspberry Triple Chocolate Ice Cream Cake
- 25 Oreo cookies
- 5 tablespoons unsalted butter melted
- 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
- 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.