This Raspberry Ice Cream Delight is a cold slice of heaven on a hot summer’s day! This ice cream cake features layers vanilla ice cream swirled with raspberries, hot fudge and whipped cream on an Oreo cookie crust and can be put together in a snap!
Raspberry Ice Cream Delight Recipe
You guys, I love this raspberry ice cream delight so much! It’s my new favorite no-bake summer dessert! Usually, my vanilla pudding cream cheese Oreo cake is my go-to dessert, 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.
Ingredients you will need for raspberry ice cream delight:
- 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 8 oz tub)
Helpful kitchen tools:
This dessert starts with an Oreo crust. I used 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, a layer of rich fudge. I used a jar of hot fudge, but you could also use homemade. Just be sure you’re using hot fudge topping and not chocolate syrup. You might need to warm the fudge in order for it to spread over the crust.
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!
This dessert is called “raspberry ice cream delight,” but it would be equally delicious using another fruit like strawberries. I used raspberry sherbet, but you can also use fruit sorbet as a substitute.
Next, sprinkle with a layer of raspberries, then 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’m going to be serving this cake at a later time, I wrap the whole thing well to prevent freezer burn. Enjoy!
Take a look at more of our best frozen desserts!
Frozen Raspberry Delight
This Frozen Raspberry Delight is a cold slice of heaven on a hot summer’s day! This ice cream cake features layers vanilla ice cream swirled with raspberries, hot fudge and whipped cream on an Oreo cookie crust and is a snap to put together!
- 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 raspberries 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.