This Frozen Raspberry Dessert is a cold slice of heaven on a hot summer’s day! This ice cream cake features layers of vanilla ice cream swirled with raspberries, hot fudge and whipped cream on an Oreo cookie crust. Plus, it’s a snap to put together!
Frozen Raspberry Dessert
You guys, I love this frozen raspberry dessert so much! It’s my new favorite no-bake summer dessert!
Usually my Oreo cake is my go-to dessert and I’m really digging the Blueberry Delight I posted a couple weeks ago, but this one ups the cool factor (literally) with vanilla ice cream and raspberry sherbet.
Plus, I can make this dessert way in advance of any party or gathering and just pull it out of the freezer when I need a sweet treat!
The flavors in this dessert are amazing. The chocolate with the sweet-tart raspberries, plus the creamy vanilla ice cream…all I can say is that you must try it!
Let’s take a look at this dessert layer by layer. It’s super simple to make, and I’ve included all my tips to make it even easier.
Raspberry Dessert Recipe
This dessert starts with an Oreo crust. I use a food processor to crush the cookies and it couldn’t be quicker.
Reserve some of the crumbs for garnishing the top of the dessert. To make serving easy, first line your pan with foil or parchment.
Next comes a layer of rich fudge. I used a jar of hot fudge, but you could also use homemade.
Chocolate Raspberry Dessert
I popped the fudge crust in the freezer to cool and pulled out my ice cream and sherbet to soften in the meantime.
It needs to be soft enough to spread, but not soupy. I used vanilla ice cream, but there are no hard and fast rules here.
If you want to up the chocolate factor, use chocolate ice cream instead!
Dollop with raspberry sherbet and swirl with the vanilla ice cream. If you can’t find sherbet, you can use fruit sorbet as a substitute.
Next, sprinkle with a layer of raspberries. This chocolate raspberry dessert uses raspberries, but it would be equally delicious using another fruit like strawberries.
Lastly, top it all off with a layer of whipped topping and garnish with those reserved cookie crumbs. Freeze this baby until solid.
If you’ve lined your pan with foil, it’s easy to pull out the whole cake and slice. Let it sit for a few minutes to soften, or run your knife under warm water first.
If I plan on serving this cake at a later time, I wrap the whole thing well in plastic wrap to prevent freezer burn. Enjoy!
PIN THIS TO YOUR DESSERT BOARD!
- 18 oreo cookies
- 2 tablespoons butter, melted
- 1 cup hot fudge sauce
- 3 cups vanilla ice cream, softened (half a 1.5 quart tub)
- 1 cup raspberry sherbet, softened (half a pint)
- 2 cups frozen raspberries, thawed and drained
- 2 cups whipped topping (from 8oz tub)
- In a food processor, crush Oreo cookies into fine crumbs. Remove 2 tablespoons and reserve for topping. With remaining crumbs, mix in melted butter and press into bottom of square dish. Let cool in freezer.
- Spread the hot fudge in an even layer over the crust. You may need to warm the sauce first to a pourable consistency. Place in freezer to cool and set for a few minutes.
- Top with a layer of vanilla ice cream. Dollop sherbet over the ice cream and swirl to combine. Sprinkle with a layer of raspberries and top with a layer of whipped topping.
- Garnish with reserved Oreo crumbs. Cover with plastic wrap and freeze until solid, at least 6 hours or overnight.
This recipe first appeared on Amanda’s Cookin’ as a guest post by Kitchen Gidget.