Chocolate Raspberry Vanilla Loaf Recipe is a Cool & Creamy Delight
This flavorful frozen treat is better than ice cream!
Summer days and ice cream are a match made in heaven. The only thing better? Three flavors of a frozen dreamy delight featured together in the most perfect dessert. This chocolate raspberry vanilla loaf recipe is bound to be your new favorite treat. It’s easy enough to make anytime, and it’s impressive enough to serve to guests. Everyone who eats it will be wowed — we promise. The chocolate, raspberry and vanilla are so delicious together! There are even brownie bites between the layers of flavors for extra chocolate goodness. The result is a rich and creamy ice-cream like experience, balanced with the chewiness of the brownies. It’s the best possible combo of flavors and textures!
You can make this luscious loaf cake the day before, so it’s easy-breezy if you’re having a party or cookout. Give it a try for your next summer gathering. It’s sure to be a crowd-pleaser!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 12 brownie bites, from 9.75-oz. pkg., crumbled
- ⅓ cup sliced natural almonds, toasted, chopped
- ¾ cup semisweet chocolate chips
- 3 Tbs. + 1 cup heavy cream
- 1 (6 oz.) cont. raspberries + additional
- ¾ cup sugar
- 12 oz. cream cheese, at room temp.
- 2 tsp. vanilla extract
- Cocoa nibs and fresh mint (optional)
Instructions
PrintLine 81/2"x41/2" loaf pan with enough plastic wrap to overhang sides by 4". In bowl, mix brownie crumbs and almonds. In microwave-safe bowl, microwave chocolate and 3 Tbs. heavy cream in 15-sec. intervals, stirring, until smooth; let cool. In third bowl, mash 6 oz. raspberries with 2 Tbs. sugar. Using spoon, stir and push through strainer. On medium-high speed, beat remaining cream and 2 Tbs. sugar until medium peaks form.
In separate bowl, on medium-high, beat cream cheese, remaining 1/2 cup sugar and vanilla until fluffy, 2–3 min; fold in whipped cream. Transfer 11/2 cups to bowl; fold in cooled chocolate mixture. Spread in pan; top with half of brownie mixture. Freeze until set, about 30 min. Divide remaining mixture evenly between 2 bowls. Fold raspberry mixture into one bowl. Reserve remaining cream cheese mixture.
Spread raspberry mixture in pan; top with remaining crumb mixture. Freeze until set, 1 hr. Spread reserved vanilla mixture in pan. Cover; freeze overnight. Invert onto plate; remove plastic wrap. Garnish with raspberries and, if desired, cocoa nibs and mint.
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