COPYCAT DAIRY QUEEN™ ICE CREAM CAKE
We all scream for ice cream (cake). Keep the oven off and make this simple DIY ice cream cake that tastes just like the real thing.
Provided by Cheeky Kitchen
Categories Dessert
Time 6h
Yield 8
Number Of Ingredients 6
Steps:
- Remove chocolate and vanilla ice cream from freezer; allow to stand at room temperature for 15 minutes. Meanwhile, in a medium bowl, combine crushed Oreo™ cookies and hot fudge sauce until thoroughly mixed.
- Scoop chocolate ice cream into a 9-inch springform pan lined with parchment paper. Top chocolate ice cream with cookie-fudge mixture and place scoops of vanilla ice cream on top of the cookie layer. Spread the ice cream flat and even with a spatula. Return to freezer until firmly frozen, at least 4 hours or overnight for best results.
- Working quickly, remove the cake from the springform pan and transfer to a serving platter. Frost cake with whipped topping, piping decoration around the edges with an icing bag fitted with a large star tip if desired.
- Return to freezer until firm, about 2 hours. Decorate before slicing and serving.
Nutrition Facts : Calories 910, Carbohydrate 109 g, Cholesterol 75 mg, Fat 9, Fiber 5 g, Protein 11 g, SaturatedFat 30 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 78 g, TransFat 1 g
COPYCAT DAIRY QUEEN ICE CREAM CAKE
This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream around the iconic layer of chocolate crunchies and chocolate fudge. It is so easy to make and tastes just like the real thing!
Provided by Lindsay
Categories Dessert
Time 5h25m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 slice, Calories 661 calories, Sugar 50 g, Sodium 118.6 mg, Fat 46.3 g, SaturatedFat 28.8 g, TransFat 0.5 g, Carbohydrate 55 g, Fiber 1.4 g, Protein 8.4 g, Cholesterol 173.7 mg
COPYCAT DQ ICE CREAM CAKE
Posted in response to a thread. I asked the sweet gals at our local DQ about making these cakes. This is it. Simple as it may seem, this is exactly the recipe. The three hours is freezer time.
Provided by Redneck Epicurean
Categories Frozen Desserts
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 820.2, Fat 40.2, SaturatedFat 23.5, Cholesterol 58.5, Sodium 545.5, Carbohydrate 107.2, Fiber 3.7, Sugar 75.6, Protein 10.2
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- I started with a vanilla and chocolate ice cream, but it's up to you to use whatever flavors you like! Begin by letting the ice cream soften just a tad so it is workable but not soupy and melted (it's an art to achieve the best consistency).
- Butter the bottom and sides of your pan, then spread a thin layer of vanilla ice cream on the bottom and sides, all the way to the top. Refreeze for a few minutes to harden this layer before moving onto the next.
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