This cake is really homemade: you start by churning a low sugar raspberry ice cream, then you make the chocolate wafers. The ice cream is bright and fresh and we definitely recommend making it, even if you want to eat it by the scoopful.
But those wafers, well, they turn into some of the most awesome cookie crumbs, and we're OK admitting that they're really what this cake is all about. So if you want to start with your favorite store-bought ice cream, go ahead. It's summer, after all.