Description
Copycat dairy queen ice cream cake blends creamy layers of vanilla and chocolate goodness with rich frosting. Cool dessert magic combines store-bought ingredients for a simple, delightful treat you can quickly enjoy at home.
Ingredients
Scale
- 1.5 quarts (1.4 liters) vanilla ice cream (softened)
- 1.5 quarts (1.4 liters) chocolate ice cream (softened)
- 24 Oreo cookies, crushed
- ½ cup (120 milliliters) hot fudge sauce (store-bought or homemade)
- 2 cups (480 milliliters) heavy whipping cream
- ¼ cup (60 grams) powdered sugar
- 1 tsp (5 milliliters) vanilla extract
- Sprinkles
- Chocolate shavings
- Extra fudge sauce
- Maraschino cherries
Instructions
- Mold Preparation: Line a springform or deep cake pan with parchment paper, ensuring complete coverage for seamless cake extraction.
- Crunch Layer Creation: Blend crushed Oreo cookies with hot fudge sauce until uniformly combined, setting mixture aside for later layering.
- Base Construction: Spread softened chocolate ice cream evenly across the pan’s bottom, then freeze for 30 minutes to solidify the initial layer.
- Layering Process: Apply the Oreo-fudge crunch mixture over the chocolate ice cream, creating an even distribution. Return to freezer for 15 minutes to set the crunch layer.
- Ice Cream Assembly: Cover the crunch layer with softened vanilla ice cream, smoothing the surface for a uniform appearance. Freeze the entire cake for 4-6 hours until completely solid.
- Frosting and Decoration: Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Generously coat the frozen cake’s exterior with the delicate whipped cream.
- Final Touches: Embellish the cake with additional fudge sauce drizzle, sprinkles, chocolate shavings, or cherries to enhance visual appeal.
- Serving Preparation: Refrigerate the decorated cake for 2 hours or overnight. Before serving, let the cake rest at room temperature for 10-15 minutes to facilitate easier slicing and softer texture.
Notes
- Prevent Ice Cream Melting: Work quickly when layering ice cream to maintain its consistency. Use pre-chilled utensils and work in a cool kitchen environment to prevent rapid melting.
- Smooth Layer Technique: Use an offset spatula or the back of a spoon to create even, smooth ice cream layers. Gently press and spread to eliminate air pockets and achieve a professional finish.
- Crunch Layer Binding: Ensure the Oreo-fudge mixture is not too wet or dry. The consistency should be slightly sticky to help it adhere to the ice cream layer without becoming soggy.
- Make-Ahead Friendly: Prepare the cake up to 3-4 days in advance. Wrap tightly in plastic wrap and store in the freezer to maintain its texture and flavor. Cover with an additional layer of aluminum foil to prevent freezer burn.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 400
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg