ADVERTISEMENT
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.
Freeze the Cake:
1. Wrap the loaf pan tightly with plastic wrap.
2. Freeze for at least 4 hours, or up to 24 hours, until the cake is firm.
Whip the Cream:
1. In a medium bowl, whisk the heavy cream and powdered sugar together until stiff peaks form.
Serve the Cake:
1. Remove the cake from the freezer and let it sit at room temperature for 5 minutes.
2. Using the parchment paper overhang, lift the cake out of the pan and invert it onto a serving platter.
3. Generously dollop the whipped cream on top and garnish with additional fresh raspberries.
4. Slice and enjoy this cool, creamy treat!
Notes:
– Make Ahead: The Chocolate-Raspberry Icebox Cake can be frozen for up to three weeks. Add the whipped cream and fresh raspberry garnish just before serving.
– Serving Tip: For easier slicing, allow the cake to soften at room temperature for a few minutes before cutting.
ADVERTISEMENT
