Raspberry Lime Ice Cream Cake

5 / 5 (1 review)

This is one of my favorite Summer dessert recipes.  It’s light, fruity, and even has a decadent chocolate crust!  Plus it only takes about 10 minutes of work to prepare!

Raspberry Lime ice cream cake

I love this crust recipe.  I found it on Mel’s Kitchen Cafe, and have been using it ever since.   You can use it for anything you want to have a chocolate crust, and it only takes about 7 minutes start to finish.

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Springform Pan with collar
Springform Pan

Raspberry Lime Ice Cream Cake

5 / 5 (1 review)
Prep Time: 1 hour | Cook Time: 1.5 hours in the freezer
Yield: 9 | Serves: 8

Ingredients

  • Crust

  • 10-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
  • 1 tablespoon sugar
  • 6 tablespoons butter, melted
  • Cake

  • 1 Carton Raspberry Sherbet (about 48 oz)
  • 1 Carton Lime Sherbet (about 48 oz)
  • Hot fudge topping (optional)
  • Fresh Raspberries (optional)

Instructions

  1. Prepare Your Springform Pan

  2. Get a sheet of parchment or wax paper that is long enough to more than circle your springform pan
  3. Fold it in half long ways, so it's about 6 inches high
  4. Place it, fold side down, around the side of your pan, and then place the bottom in, securing it with the clasp. The bottom should be even with the parchment paper. It should stick up about 3 inches
  5. For crust:

  6. Preheat the oven to 350°F.
  7. Butter a 9-inch springform pan with 3-inch-high sides
  8. Process the chocolate cookies (I prefer Teddy Grahams) in a food processor until they are finely ground.
  9. Transfer them to a small bowl and mix in the sugar.
  10. Add the melted butter and mix until well combined.
  11. Press the crumbs evenly onto the bottom only of the prepared pan.
  12. Bake 5 minutes.
  13. Let cool completely.
  14. Lime Layer

  15. Meanwhile, take your lime sherbert out of the freezer, and let it soften.
  16. You want it soft, but not runny.
  17. Place large spoonfuls around the cooled crust until entire carton is empty.
  18. Use a flat bottom cup to press the sorbet firmly into the bottom of the pan
  19. Freeze for a minimum of 45 minutes
  20. Raspberry Layer:

  21. Let your Raspberry sherbet soften, until about the same consistency as the lime. You want it soft, but not runny.
  22. Place large spoonfuls around the frozen lime layer until entire carton is empty.
  23. Use a flat bottom cup to press the sorbet firmly into the bottom of the pan
  24. Freeze for a minimum of 45 minutes
  25. To Serve

  26. Slice completly frozen cake with a Ceramic Knife (or Chef's Knife) and drizzle with hot fudge, and garnish with fresh raspberries.
Ingredients: Chocolate, Granulated Sugar, Lime, Sherbet
Meal Type: Desserts, 4th of July, Summer, Meatless
Categories: Cakes and Cupcakes, Frozen Treats, Make Ahead/Freezer Meal, Oven

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