Description
Indulgent Copycat Dairy Queen Ice Cream Cake delivers a nostalgic dessert experience straight from childhood memories. Layers of creamy vanilla and chocolate ice cream nestled between fudge crumbs create a delightful treat you’ll want to savor with every cool, delectable bite.
Ingredients
Scale
Main Ingredients:
- 1.5 quarts (1.4 liters) vanilla ice cream (softened)
- 1.5 quarts (1.4 liters) chocolate ice cream (softened)
Crunch Layer Ingredients:
- 24 Oreo cookies, crushed
- ½ cup (120 milliliters) hot fudge sauce (store-bought or homemade)
Frosting and Decoration Ingredients:
- 2 cups (480 milliliters) heavy whipping cream
- ¼ cup (60 grams) powdered sugar
- 1 teaspoon (5 milliliters) vanilla extract
- Sprinkles
- Chocolate shavings
- Extra fudge sauce
- Maraschino cherries
Instructions
- Meticulously prepare the cake mold by lining it with plastic wrap or parchment paper, ensuring complete coverage for effortless cake removal. Select a springform pan or a deep cake pan with ample wrap overhang.
- Create a delectable crunch layer by thoroughly blending crushed Oreo cookies with hot fudge sauce until uniformly mixed. Set the mixture aside for later assembly.
- Construct the cake’s foundation by evenly spreading softened chocolate ice cream across the pan’s bottom. Allow the layer to solidify in the freezer for approximately 30 minutes.
- Apply the prepared Oreo-fudge crunch layer directly onto the chocolate ice cream, ensuring an even distribution. Return the cake to the freezer for 15 minutes to set the crunch layer.
- Carefully spread softened vanilla ice cream over the crunch layer, smoothing the surface to create a uniform top. Freeze the entire cake for a minimum of 4 hours until completely solid.
- Prepare the whipped frosting by whipping heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Generously coat the frozen cake’s top and sides with the delicate cream.
- Elevate the cake’s presentation by drizzling additional fudge sauce and garnishing with colorful sprinkles, delicate chocolate shavings, or vibrant cherries.
- For optimal serving, return the decorated cake to the freezer for an additional 2 hours or overnight. Before slicing, allow the cake to rest at room temperature for 10-15 minutes to facilitate easier cutting.
Notes
- Smooth out ice cream layers gently to prevent air bubbles and ensure a compact, professional-looking cake.
- Work quickly when layering to keep ice cream from melting and maintain crisp, defined layers.
- Use room temperature ice cream for easier spreading, but not too soft to prevent structural collapse.
- For a gluten-free version, replace Oreos with gluten-free chocolate cookie crumbs or crushed chocolate rice cereal.
- Customize the cake by swapping flavors like adding mint chocolate chip or using different cookie crunch layers.
- Stabilize whipped cream by chilling the bowl and beaters beforehand, ensuring a sturdy frosting that holds its shape.
- Make ahead and freeze up to a week in advance, wrapped tightly in plastic wrap to maintain fresh flavor and texture.
- Create individual portions by using a springform pan with removable bottom or line muffin tins for mini ice cream cakes.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg