On May 11th my firstborn turns the BIG 18 and to celebrate I made a Copycat Dairy Queen Ice Cream Cake.
We are in a very weird time where we can’t celebrate the way we normally would due to COVID-19.
There will be no big family party.
No store-bought cake, because quite frankly as much as I would like to support local businesses, I can’t trust that those preparing my cake are not sick.
It is a scary time, but thankfully it is super easy to make an ice cream cake.
Yes, it will take time because of needing to refreeze between steps, but the steps themselves are easy and fast.
Copycat Dairy Queen Ice Cream Cake
Making your own Copycat Dairy Queen Ice Cream Cake at home is easy and a fraction of the cost.
Will it look perfect? Maybe if you are better at icing than me, but it is homemade with love, tastes the same and that is all that matters!
So grab the ingredients, roll up your sleeves and get ready to create the most delicious ice cream cake ever.
Oh, and you can totally be adventurous and use whatever flavoured ice cream you want.
I stuck with the traditional chocolate and vanilla for this cake!
What You Will Need:
COOKIE CRUMBLE
- 1 cup Oreo Baking Crumbs
- 3 tbsp Melted Butter
ICE CREAM LAYERS:
- 1.65 L Vanilla Ice Cream
- 1.65 L Chocolate Ice Cream
CHOCOLATE FUDGE:
- 1 cup Semi-Sweet Chocolate Chips
- 3 tbsp Corn Syrup
- 1/2 cup Heavy Whipping Cream
- 1/2 tsp Vanilla Extract
ICING:
- 3 cups Cold Heavy Whipping Cream
- 1 1/2 cups Powdered Sugar
- 2 tsp Vanilla Extract
- Sprinkles (optional)
How To Make Copycat Dairy Queen Ice Cream Cake:
Check out the video below for the visual step-by-step process and find the full printable recipe card below!
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Copycat Dairy Queen Ice Cream Cake
Making your own copycat Dairy Queen Ice Cream Cake at home is so easy (and delicious).
Ingredients
COOKIE CRUMBLE:
- 1 cup Oreo Baking Crumbs
- 3 tbsp Melted Butter
ICE CREAM LAYERS:
- 1.65 L Vanilla Ice Cream
- 1.65 L Chocolate Ice Cream
CHOCOLATE FUDGE:
- 1 cup Semi-Sweet Chocolate Chips
- 3 tbsp Corn Syrup
- 1/2 tsp Vanilla Extract
- 1/2 cup Heavy Whipping Cream
ICING:
- 3 cups Cold Heavy Whipping Cream
- 1 1/2 cups Powdered Sugar
- 2 tsp Vanilla Extract
- Sprinkles (optional)
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- Combine the Oreo baking crumbs and melted butter. Stir until well combined. Spread the crumbs into an even layer onto the cookie sheet.
- Bake for 8 minutes and allow to cool. Use a spoon to break into small clumps and set aside.
- Line a 9-inch springform pan with 2 pieces of plastic wrap. Cover the bottom and over the sides of the pan.
- Allow chocolate ice cream to soften for 30 minutes. Add to the pan and spread into an even layer. Freeze for 30 minutes.
- To make the fudge layer, add chocolate chips, vanilla extract and corn syrup to a bowl.
- Heat heavy whipping cream until it begins to boil. Pour over chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.
- Remove pan from freezer and pour chocolate fudge on top and spread into an even layer. Freeze for 15 minutes.
- Remove pan from freezer and spoon cookie crumbles on top of fudge, press down gently and freeze for 2 hours.
- Take out vanilla ice cream and soften until soft-serve consistency. Add to top of the cake, press down and then smooth. Freeze 2-3 hours or overnight.
- Open pan and lift cake out using the plastic wrap. Remove the plastic wrap and place on a cardboard circle or serving plate. Put back in the freezer.
- To make the icing, add heavy whipping cream, powdered sugar and vanilla extract in a large mixer bowl. Whip on high speed until stiff peaks form.
- Frost your cake with the whipped icing and decorate as desired.
Notes
Keep cake in your cake holder in the freezer until ready to consume.
Run your knife under hot water before cutting.
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