Copycat Dairy Queen Ice Cream Cake

Name: Copycat Dairy Queen Ice Cream Cake
Prep time: 20 min
Cook time: 8 h 20 min
Total time: 8 h 40 min
Cuisine: American
Ingredients: 2 pints chocolate ice cream; 2 pints vanilla ice cream (vanilla bean recommended); 20 chocolate sandwich cookies (with cream filling), crushed; 4 tablespoons melted salted butter; 11.75 oz jar of hot fudge topping; 2 cups cold heavy cream; 1¼ cups powdered sugar; 1½ teaspoons clear vanilla extract; Colorful sprinkles (optional, for garnish)

7 steps

Prep:20minCook:8h 20min

Homemade DQ-Style Frozen Delight Prep Time: 20 minutes (active) | Freezing Time: 6-8 hours | Total Time: 6-8 hours 20 minutes Kcal: 742 kcal | Servings: 12 servings

Updated at: Sat, 13 Jul 2024 19:38:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories641.6 kcal (32%)

Total Fat38.4 g (55%)

Carbs72.1 g (28%)

Sugars61.2 g (68%)

Protein7.1 g (14%)

Sodium240 mg (12%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 pintschocolate ice cream

2 pintsvanilla ice cream

vanilla bean recommended

20chocolate sandwich cookies

with cream filling, crushed

4 tablespoonssalted butter

melted

11.75 ozhot fudge topping

2 cupsheavy cream

cold

1 ¼ cupspowdered sugar

1 ½ teaspoonsvanilla extract

clear

sprinkles

Colorful, optional, for garnish

Instructions

Step 1

Prepare the Cookie Crunch: Preheat the oven to 350°F. Mix the crushed cookies with melted butter and spread on a parchment-lined baking sheet. Bake for 7-8 minutes. Allow to cool completely.

Step 2

Assemble the Bottom Layer: Thaw the chocolate ice cream slightly and spread evenly in a 9-inch springform pan lined with plastic wrap. Freeze for 30-60 minutes.

Step 3

Create the Middle Layer: Microwave the hot fudge topping for 20-25 seconds until soft. Spread over the chocolate ice cream layer and sprinkle the baked cookie crumbs on top. Freeze for 1 hour.

Step 4

Add the Top Layer: Thaw the vanilla ice cream slightly and spread over the cookie crunch layer. Freeze for 4-6 hours or overnight.

Step 5

Make the Frosting: Whip the heavy cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form.

Step 6

Decorate: Remove the cake from the springform pan and transfer to a plate. Frost with the whipped cream, pipe decorative swirls around the edges, and garnish with sprinkles.

Step 7

Final Freeze: Return the cake to the freezer until ready to serve.