Chocolate-Raspberry Icebox Cake


This Chocolate-Raspberry Icebox Cake is the answer to summer days when you want to serve a beautiful cake but it's too hot to turn on the oven. It's creamy, it's dreamy, and it's so simple to make. Crushed cookies, fresh raspberries, and layers of tart raspberry sorbet and vanilla ice cream transform into a gorgeous marbled layer cake in about 15 minutes — no frosting required. The raspberries sink into the milky, sweet layers of ice cream, adding a tart flavor and pops of color to the cake, and crunchy chocolate cookie crumble layers are the perfect sweet and salty counterpoint, adding satisfying texture and a hint of bittersweet flavor. Finally, after a deep chill in the freezer, the cake is topped with whipped cream and more raspberries. The finished cake slices beautifully, revealing deep pink, creamy white, and rich dark-chocolate cookie swirls. Bonus: The recipe doubles easily, if you're making cake for a crowd — or if you just want more for yourself. Leave your ice cream at room temperature for about 10 minutes to soften before using.

Chocolate Raspberry Icebox Cake
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Freeze Time:
4 hrs
Total Time:
4 hrs 15 mins


  • Cooking spray

  • 2 pints vanilla ice cream, softened

  • 1 pint raspberry sorbet, softened

  • 1 (9-ounce) package chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), crushed (about 2 1/2 cups)

  • 2 cups fresh raspberries (about 9 ounces), plus more for garnish

  • 1 cup heavy cream

  • 3 tablespoons powdered sugar


  1. Lightly coat a 9- x 5-inch loaf pan with cooking spray. Line with parchment paper, making sure all sides are fully covered and leaving a 2-inch overhang on all sides.

  2. Fold softened ice cream and sorbet together in a large bowl until sorbet is just streaked through ice cream but not quite swirled, 2 to 3 folds.

  3. Sprinkle 1/2 cup crushed cookies into bottom of prepared loaf pan. Spread 1 1/2 cups ice cream mixture over crushed cookies. Scatter 1/2 cup fresh raspberries over top, gently pressing into ice cream mixture. Repeat layers 3 times, ending with remaining 1/2 cup crushed cookies.

  4. Wrap loaf pan tightly with plastic wrap, and freeze until cake is firm, at least 4 hours or up to 24 hours.

  5. Remove ice cream cake from freezer; unwrap and let stand at room temperature 5 minutes. Meanwhile, whisk together cream and powdered sugar in a medium bowl until stiff peaks form, about 2 minutes.

  6. Lift ice cream cake out of loaf pan using parchment paper overhang as handles, and invert onto a large plate or platter. Dollop whipped cream over top of cake. Garnish with additional fresh raspberries. Slice and serve.

Make Ahead

Cake can be frozen up to 3 weeks. Top with whipped cream just before serving.


This recipe easily doubles to serve 16. Make the cake in a 9-inch square pan, and double the ingredients.

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