Copycat DQ Ice Cream Cake
My birthday is in June. The best part of having a birthday in the summer months is that instead of a plain ‘ol vanilla or chocolate cake, I usually was treated with an ice cream cake from Dairy Queen! It never really seems like my special day, without a grilled steak and an ice cream cake. But sometimes it wasn’t always convenient to drive to the local Dairy Queen to get my cake, so why not make it at home? This recipe for Copycat DQ Ice Cream Cake is as close to the real thing as you will ever get!
Start with a good quality ice cream.
I chose the classic chocolate and vanilla combo, but this recipe will work with whatever flavor you choose.
Whenever I have ice cream cake there is always a certain order I eat it in.
Strange. I know.
First the chocolate layer, than the vanilla layer, and saving the best for last – the fudge and “crunch” layer.
To ‘copycat’ Dairy Queen’s crunch layer, this recipe uses crushed up Oreo cookies and the convenience of store bought hot fudge ice cream topping.
Now I’m not a fancy cake decorator.
I usually fall into the category of satisfactory.
So a simple piped whipped cream and colored sprinkles are all that is necessary to finish this Copycat DQ Ice Cream Cake.
Adding a small amount of food coloring to the whipped cream, will give you a lovely color on the cake.
Like this lavender one!
But really the look isn’t as important as the taste.
And this ice cream cake, tastes like the real deal!
Copycat DQ Ice Cream Cake
- 1 quart Chocolate Ice Cream slightly thawed
- 1 quart Vanilla Ice Cream slightly thawed
- 8 Oreo Cookies
- 1/2 cup Hot Fudge
- 1/2 cup Heavy Cream
- 1/4 cup Powdered Sugar
- 1/4 tsp Vanilla
In a spring form pan (I used a 9 inch), layer the chocolate ice cream in the bottom. Smooth and return to the freezer to slightly harden about 1-2 hours.
Remove the cream filling from the Oreos and put the chocolate cookies into a bag. Smash the cookies in the bag until they are course crumbs. Pour cookie crumbs over chocolate ice cream and press in slightly. Pour the hot fudge (which may need to be slightly warmed so it is easier to work with) over the cookie crumbs and chocolate ice cream. Smooth and return to freezer for 1-2 hours until set.
Add vanilla ice cream over the top of the cake. Smooth and return to freezer 2-4 hours until completely set.
Make whipped cream for decorating by whipping together heavy cream, powdered sugar, and vanilla until stiff. Use some of whipped cream to cover sides and top of cake to hide chocolate and fudge layer. With the remaining cream, decorate using a piping bag and tip. Finish cake with colored sprinkles on top.
*Cover the bottom of the spring form pan with plastic wrap. It helps in transferring the cake to a plate or platter for decorating and cutting.
*Use a hair dryer on a low setting and slowly move around the outside of the spring form pan once or twice before attempting to remove the cake for decorating. The heat helps to release the ice cream from the sides.
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