Raspberry-Chocolate Icebox Cake Recipe

Chocolate-Raspberry Icebox Cake

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Layers of raspberry sorbet, vanilla ice cream, and chocolate cookie crumbs are topped with whipped cream and fresh raspberries for the ultimate cold, creamy treat.

Anna Theoktisto

Updated on April 9, 2024

Tested by

Food & Wine Test Kitchen

Freeze Time:

4 hrs

Total Time:

4 hrs 15 mins

Yield:

8 servings

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.

Frequently asked questions

What is Chocolate-Raspberry Icebox Cake made of?

Crushed cookies, fresh raspberries, and layers of tart raspberry sorbet and vanilla ice cream transform into a gorgeous marbled cake in about 15 minutes — no frosting required. The berries sink into the milky, sweet ice cream, adding tang and pops of color. Crunchy chocolate cookie crumbles provide a satisfying texture and a hint of bittersweet flavor for the perfect counterpoint. Finally, after a deep chill in the freezer, the cake is topped with whipped cream and more raspberries.

Can this recipe be doubled?

Happily, this raspberry icebox cake recipe doubles easily if you're making dessert for a crowd — or if you just want more for yourself. For a sweet treat that serves 16, prepare the cake in a 9-inch square pan using twice the ingredients.

Notes from the Food & Wine Test Kitchen

For the easiest assembly, leave your ice cream at room temperature for about 10 minutes to soften before using. If you'd like to make the chocolate icebox cake in advance, it can be frozen for up to three weeks; top with whipped cream just before serving. The finished cake slices beautifully, revealing deep pink, creamy white, and rich dark chocolate cookie swirls.

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Ingredients

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

Directions

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.
Fold softened ice cream and sorbet together in a large bowl until sorbet is just streaked through ice cream but not quite swirled, two to three folds.
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.
Wrap loaf pan tightly with plastic wrap and freeze until cake is firm, at least 4 hours or up to 24 hours.
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.
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.