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.
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Recipe Summary
Ingredients
Directions
Make Ahead
Cake can be frozen up to 3 weeks. Top with whipped cream just before serving.
Note
This recipe easily doubles to serve 16. Make the cake in a 9-inch square pan, and double the ingredients.