• Let sorbet stand at room temperature for 15 minutes. Meanwhile, combine wafers and butter in a food processor. Pulse until mixture looks like wet sand. Line a standard loaf pan with plastic wrap. Using a measuring cup, press wafer crust firmly into bottom of pan. Spread softened sorbet on top. Scatter chocolate chips over sorbet, then 1 cup raspberries. Cover with plastic wrap and freeze for 45 minutes.

  • Meanwhile, combine 1 cup raspberries and 1 tbsp water in a small pot. Bring to a simmer and cook 3 minutes. Remove from heat; cool 15 minutes. Meanwhile, let ice cream stand at room temperature for 15 minutes. Transfer to a bowl and add cooked raspberries. Combine with a hand mixer until just blended.

  • Remove cake from freezer. Spread ice cream over cake, smoothing out top. Cover with plastic wrap and freeze completely, at least 4 hours.

  • Remove cake from freezer. Wrap loaf pan in a clean kitchen towel warmed with tap water. Invert pan onto a cutting board and remove pan and plastic wrap; slice.

Nutrition Facts

350 calories; 18 g total fat; 95 mg sodium. 44 g carbohydrates; 4 g protein;