C Ts Ice Cream Cake Much Like D Q Recipes

COPYCAT DAIRY QUEEN ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• 2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
• 3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
• 4. Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
• 5. About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
• 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
• 7. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
• 8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
• 9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
• 10. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
• 11. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
• 12. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
• 14. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

C T'S ICE CREAM CAKE -- MUCH LIKE D Q

Steps:

• Prepare the cake mix according to package directions.
• Bake in 8" round pan(s).
• Cool, remove from pan, wrap tightly and freeze overnight or longer.
• (Alternatively, you can cook the cake in a springform pan, which will make the rest of the assembly go much easier. I destroy springform pans so I use this method.).
• When ready to assemble, let ice cream soften for 20 minutes at room temp, OR heat in microwave for 30 seconds.
• Unwrap one cake round and place on a cardboard round.
• Using heavy duty foil, wrap the outside only and tuck under, forming a cylinder form around the cake. (Or just use the sides of the springform pan.).
• Scoop the ice cream into the form and smooth with the back of a spoon, so that there are no air pockets, and the ice cream forms a firm layer on top of the cake.
• Use as much ice cream as you like -- I use enough to form a layer the same depth as the cake, about half of a half-gallon.
• Return the cake to the freezer for 30-45 minutes, until firm.
• While freezing, prepare frosting.
• A shortening and powdered sugar frosting works well for this because it is quite firm, but a canned frosting is good in a pinch.
• Add a few drops of flavoring to canned frosting and mix well for an extra touch.
• Remove cake from the freezer and remove the foil wrap. (If using a springform pan, remove the whole thing from the pan at this point.)
• Frost the cake and decorate as desired.
• Place the cake back in the freezer for one hour, then cover or LIGHTLY wrap, and keep frozen.
• To serve, let cake rest at room temperature for 1/2 hour to make cutting easier. Each cake serves 8.

COPYCAT DQ ICE CREAM CAKE

Steps:

• Butter the cake pan of your choice, then press wax paper over the bottom of the pan.
• Allow one of the flavors of ice cream to soften, then spread one flavor on the bottom of pan until the pan is almost half full.
• Sprinkle with crushed Oreo cookies.
• Heat the hot fudge in the microwave until pourable; let cool slightly then spoon hot fudge sauce over the top of this. Set in freezer until frozen.
• Fifteen minutes before removing the pan, soften the second quart of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.
• Remove from freezer and frost with a mixture of equal parts vanilla ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.