Yes, yet another frozen treat for you guys. And let me tell you, this was the last of the three frozen desserts I photographed in a row a couple weeks ago, and I was frustrated beyond belief. I’m pretty sure I was practically coated in sticky ice cream and chocolate syrup by the time it was over. Everything was melty. I couldn’t even think straight about what my lighting was doing. All I knew was that I needed to get it shot and cleaned up within minutes because my parents were on their way and would be at my house to celebrate the 4th any minute.
that’s my formal apology for having not one single good picture for this post. because of that, this post almost didn’t happen because i was so annoyed. but i couldn’t deny you the yumminess.
Another thing on my mind was how I was about to totally trick everyone with this ice cream cake. This is one of those desserts that looks completely impressive. People think you’re amazing for your creativity. But in all actuality, you bought a couple quarts of ice cream, made a simple raspberry sauce, slapped it all together and threw it in the freezer, and called it a masterpiece. And they all believed you.
So if you’re sick of serving up boring ol’ ice cream with a scoop and into a bowl, this is what you’re going for. And the layer of raspberry smacked right in between two basic flavors of ice cream. Yup – it’s a win in your mouth. Just that little ribbon of fresh fruit. That’s all you need to get that step up from eating ice cream to feeling like you’re eating a dessert you’d order from a restaurant.
(Don’t be afraid of the number of steps in the recipe. Truth of the matter is that this is the easiest recipe on the blog!)
- 1 quart chocolate ice cream
- 1 quart vanilla ice cream
- 1 cup fresh raspberries
- 1 Tablespoon sugar
- 1/2 cup water
- 1 package of oreos or similar chocolate sandwich cookies, , crumbled with a food processor
- 1 stick butter, (1/2 cup), melted
- fresh raspberries, , for garnish
- Preheat oven to 350 degrees. Spray an 8-inch spring form pan with nonstick spray.
- To make crust, combine cookie crumbs and melted butter in a small bowl. Coat cookie crumbs until they are all softened.
- Press into prepared spring form pan, lining halfway up the sides as well.
- Bake for 10 minutes, allowing the crust to set. Let cool completely before assembling the cake.
- To make the raspberry sauce, add 1 cup raspberries, sugar, and water to a small saucepan. Heat at medium heat, stirring and crushing the berries with the back of a wooden spoon.
- Continue stirring often, as a sauce begins to form.
- Once all the raspberries have been crushed and you are left with a sauce, remove from heat and let cool completely.
- When all the ingredients are cooled, you can begin assembling step-by-step. Each step will take about an hour of freeze time in between.
- About 10 minutes before assembly, pull the chocolate ice cream from the freezer and let sit at room temperature so your ice cream is soft and easier to work with.
- With a rubber spatula, spread the chocolate ice cream over the chocolate crust, Smooth the top so it's as flat as you can get it. Cover with aluminum foil, and place in the freezer for about an hour.
- Remove from the freezer and pour raspberry sauce on top of the chocolate ice cream. Cover and freeze for another hour.
- Remove vanilla ice cream from the freezer about 10 minutes before you're ready to spread it on top of the raspberry layer.
- Once soft, spread on top and try to make it as flat as possible, as this is your top later that everyone will see.
- Cover and freeze again for at least a couple of hours.
- Before serving, remove from the freezer about 5-10 minutes ahead of time, allowing the cake to soften a bit.
- Serve with fresh hot sauce and raspberries.