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.
Prep Time1 hr
Cook Time10 mins
Chill4 hrs
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: raspberry triple chocolate ice cream cake
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

Calories: 442kcal | Carbohydrates: 72g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 212mg | Potassium: 282mg | Fiber: 4g | Sugar: 54g | Vitamin A: 406IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 3mg