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
FUDGY ICE CREAM CAKE
Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
- In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.
- Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
- To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
- In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.
Nutrition Facts : Calories 448 g, Fat 27 g, Fiber 2 g, Protein 5 g, SaturatedFat 16 g
GOOEY BUTTER CAKE III
This cake uses a cake mix to make a crust, over which there is a cream cheese layer. Easy to make.
Provided by Barbara
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
- Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
- Bake for 40 to 45 minutes. Cool.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 49.5 g, Cholesterol 69.2 mg, Fat 13.9 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 277.7 mg, Sugar 38.7 g
GOOEY ICE CREAM CAKE
Steps:
- Using 3/4 of the crushed Oreos, place them on the bottom of a rectangular cake pan (one that can be put in the freezer).
- Peel off the paper container of the ice cream. Slice into pieces that will fit the pan. Pour hot fudge topping and caramel onto the ice cream.
- Scoop the whipped cream onto the fudge and caramel. Top with the remainder of the crushed Oreos. Freeze overnight.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PAULA'S DOUBLE CHOCOLATE OOEY GOOEY BUTTER CAKE ICE CREAM
Steps:
- Cut Ooey Gooey Butter Cake into bite-sized pieces, adding it to chocolate ice cream.Crumble your choice of cookies and add to the ice cream while adding your choice of nuts. Add hot fudge to your desire and mix together.
- Preheat oven to 350 degrees F. Lightly butter a 13 by 9-inch baking pan.
- In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
- Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
DOUBLE CHOCOLATE OOEY GOOEY BUTTER CAKE ICE CREAM (PAULA DEEN)
I saw this a month or so ago on Paula's Party and had to try it. Our family has found their new favorite ice cream! It is chocolate overload, so only for a true chocoholic!! :D This was made in individual containers on the show, but I made a whole dessert using a whole quart of ice cream and layered in a bowl and ended up only using about 1/2 of the cake.
Provided by SweetsLady
Categories Frozen Desserts
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly butter a 13x9 pan.
- In large bol, combine cake mix, 1 egg, and 8 T. (1/2 cup) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
- In stand mixer or with hand mixer, beat cream cheese until smooth. Add the remaining 2 eggs and cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 T. (1/2 cup) of melted butter and vanilla. Continue to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
- Bake for 40-50 minutes. Be careful not to over cook the cake; the center should still be a little gooey when finished baking.
- Let cake cool completely before cutting into pieces.
- Place scoops of ice cream interchangeably with brownie bites, cookie crumbs, nuts, and fudge. Mix together. (I didn't mix but just scooped out!) :D.
- Enjoy!
Nutrition Facts : Calories 537.8, Fat 30.5, SaturatedFat 14.3, Cholesterol 92.2, Sodium 510.6, Carbohydrate 64.7, Fiber 2.3, Sugar 49.5, Protein 7
RICH AND GOOEY ICE CREAM "CAKE"
This has been made for many a birthday party in my family! Very rich, kids love it. Most of the cooking time is *freezer* time.
Provided by howmanybites
Categories Frozen Desserts
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine oreos and melted butter, press into 9 x 13 pan.
- Freeze for 30 minutes.
- (Take ice cream out to soften when you put this in the freezer).
- Spread ice cream over oreo crust, freeze for 30 minutes.
- In a medium size saucepan combine chocolate syrup, condensed milk, and butter.
- Bring to a boil and stir continually for 3-5 minutes.
- Remove from heat, add vanilla, and allow mixture to cool.
- Spread over ice cream layer, and freeze for 30 minutes.
- Top with cool whip and garnish with more oreo cookie crumbs.
- Freeze for 12-24 hours before serving.
Nutrition Facts : Calories 519.3, Fat 27.6, SaturatedFat 16.6, Cholesterol 60.6, Sodium 349.5, Carbohydrate 62.5, Fiber 1.8, Sugar 47.8, Protein 6.8
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