Cool down on a hot summer day with this decadent Chocolate-Raspberry Icebox Cake! This no-bake dessert features luscious layers of rich raspberry sorbet, creamy vanilla ice cream, and crunchy chocolate cookie crumbs. Topped with fluffy whipped cream and fresh raspberries, this cake is as visually stunning as it is deliciously satisfying.
Ingredients:
– Cooking spray
– 2 pints vanilla ice cream, softened
– 1 pint raspberry sorbet, softened
– 1 (9-ounce) package chocolate wafer cookies, 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
Instructions:
Prepare the Pan:
1. Lightly spray a 9 x 5-inch loaf pan with cooking spray.
2. Line the pan with parchment paper, leaving a 2-inch overhang on all sides for easy removal.
Mix the Ice Cream Layers:
1. In a large bowl, gently fold together the softened vanilla ice cream and raspberry sorbet until swirled but not completely mixed.
Assemble the Icebox Cake:
1. Sprinkle 1/2 cup of the crushed chocolate cookies evenly across the bottom of the loaf pan.
2. Spread 1 1/2 cups of the ice cream-sorbet mixture over the cookies.
3. Scatter 1/2 cup of fresh raspberries over the ice cream layer, pressing them in slightly.
4. Repeat the layering process two more times, ending with the remaining 1/2 cup of crushed cookies on top.
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