All the mouthwatering recipes in our series “The Main Ingredient” have one thing in common: They all contain cookies. This easy-to-make icebox cookie cake requires no baking and includes chocolate chocolate chip cookies, fresh fruit, and vanilla ice cream.
My family and I are lucky enough to have a pool in our backyard, which means our home often becomes the gathering spot for family and friends every summer. Whenever we’re entertaining guests this time of year, I look to easy-to-make recipes with some sort of “wow” factor built in, and this no-bake Icebox Raspberry Chocolate Chocolate Chip Cookie Cake delivers in spades. The ice cream in it will keep you cool, and the Cheryl’s cookies and raspberries give it just the right amount of sweetness.
Remix of a nostalgic favorite
Think of this dessert as the very best version of the vanilla soft-serve ice cream you devoured as a kid, only made better with really good quality ice cream, whipping cream, fresh fruit, and a chocolatey dose of crushed Cheryl’s Chocolate Chocolate Chip Cookies. It’s all that and a piece of cake — literally!
Icebox raspberry chocolate chocolate chip cookie cake
Non-bakers rejoice! All you need to make this frosty showstopper is a food processor, blender, and freezer. With no oven required, your home will stay cool while you create this icy cold beauty.
Freezer Box Chocolate Raspberry Cookie Cake
- 1 ½ cups Cheryl's Chocolate Chocolate Chip Cookies (pulse 6 cookies in total for the base, and you'll have extra for a crumb topping)
- ¼ cup salted butter (melted)
- ¾ cup 35% whipping or heavy cream
- 1 tablespoon sugar
- Few drops vanilla essence
- 3 cups vanilla ice cream (softened)
- 2 pints fresh raspberries (washed and dried)
- Before preparing your crust, press plastic wrap inside the bottom and up the sides of a 9-inch, round cake pan with overhang so you can pull out the cake once it's set.
- In a food processor, pulse 6 Cheryl's Chocolate Chocolate Chip Cookies until they are crumbs. Add the melted butter and process until combined.
- Using the back of a tablespoon, press 1 ½ cups of the chocolate crumb mixture onto the bottom of your plastic-lined pan and freeze until the crust is cold (at least half an hour).
- Beat whipping cream, sugar, and vanilla essence until soft peaks form. Add the softened ice cream and continue blending until completely incorporated and smooth. Set aside.
- Pull out the cake pan from the freezer. Place the raspberries top side up on the crust until you've filled the interior. (I like to line the pan with a circle of berries along the outer edge, working my way in.) Tip: If you prefer strawberries, blackberries, or blueberries, feel free to use these instead of raspberries. Note that the berries will freeze and get hard. If you prefer smaller pieces of frozen fruit, you can quarter the fruit or slice it as you wish.
- Pour the whipped ice cream mixture over the fruit, covering the raspberries. Freeze until firm, at least three hours (can be overnight).
- Take the cake out of the pan using the plastic wrap overhang, remove the plastic wrap while the cake is still frozen, and let the cake soften (about 10-15 minutes) before you cut into it with a knife. Tip: Run the knife under hot water first to make slicing easier.
- Take the excess cookie crumbs and scatter them over the top of the cake once you're ready to serve. Feel free to garnish with slices of fresh berries, your favorite fruit compote or syrup, runny jam, or a drizzle of hot fudge sauce or caramel.
- Sit back and let the compliments roll in.