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Raspberry Dark Chocolate Icebox Cake

Jun 2022

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 

I think we can all agree that a cool dessert is the perfect treat for a hot summer day and this Raspberry Dark Chocolate Icebox Cake is exactly what my Summer sweet tooth is craving.


I love a one-bowl recipe and this icebox cake is especially fantastic.

close up ingredients

Two Reasons this recipe will be your Summer Go-To

There are TWO things that make this cake a SUMMER MUST HAVE!

First – it’s so very quick and simple. It’s truly an 8-ingredient 8-minute recipe.

Second – this chilled cake is so light and refreshing.

Once the icebox cake filling is whipped all that’s left before serving is assembling and freezing.

When the kids are hovering over me….

The kids were home the day I photographed this recipe and from start to finish they hovered and drooled and repeatedly asked “when can we eat this?” I am actually surprised there are no kid-shaped shadows in these photos. But any time they do this, I know I’ve stumbled upon a winning recipe. And this recipe is no exception. It’s the platform for one of the world’s most delicious flavor combinations (dark chocolate and raspberries). The cream is subtly sweet, giving room for the bittersweet chocolate and sour summer berries to get the lime light.

served icebox cake

And, although this recipe officially serves 9, my 4 children (the toughest critics) made it disappear in under 10 minutes. The first bite proved to be worth all the interest and anticipation! Creamy, cool and delicious – everything that summer is made for!

family style served cake

Raspberry Dark Chocolate Icebox Cake

  • 2 c heavy whipping cream
  • 4 T powdered sugar
  • 2 t cocoa powder
  • 4 T shaved dark chocolate or semi-sweet chocolate chips
  • 1 t vanilla extract
  • 1/4 t fine grain sea salt
  • 8 oz ripe raspberries
  • 1 pkg Nabisco Famous Chocolate Wafers
  • 1 c chocolate sauce for garnish (optional)

Line a 9”x5”x3” loaf pan with parchment paper and plastic wrap, leaving a 6” edge of overhang for each (for wrapping).

In a large mixing bowl, combine everything except the wafer cookies and raspberries. Using a hand-mixer, beat on HIGH for 1-2 minutes until soft peaks form and hold. 

Add raspberries and beat to combine, tearing raspberries into small bits (approximately 30 seconds).

Place half of the whipped mixture into the bottom of the lined, prepared loaf pan. 

Arrange the wafer cookies as pictured above and add remaining whipped mixture atop the wafer cookies, tamping to remove any air pockets.

Wrap with remaining edges of plastic wrap and parchment paper and place in the freezer for 2-3 hours.

When ready to serve, remove from freezer, unwrap onto a serving plate and slice into 1” pieces. 

Optional, drizzle with chocolate sauce before serving.

Serves 9

NOTE if you have leftovers, re-wrap, return to loaf pan and store in freezer up to 3 days.

icebox cake pin


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