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Homemade Ice Cream Cake (Like Dairy Queen)

Homemade Ice Cream Cake (Like Dairy Queen)
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A delightful layered ice cream cake featuring an Oreo crust, hot fudge, and your favorite ice cream flavors, topped with fluffy whipped cream.

Ingredients

Scale
  • 10 Oreo cookies (110g)
  • 2 Tablespoons (28g) unsalted butter, melted
  • 1.5 quarts (48 ounces/3 pints/1.42L) chocolate ice cream, softened (or other flavor)
  • 1 cup (8 ounces/227g) homemade hot fudge (or use store-bought), divided
  • 1.5 quarts (48 ounces/3 pints/1.42L) strawberry ice cream, softened (or other flavor)
  • 2 cups (480g/ml) heavy cream, cold
  • 1/3 cup (40g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • optional for garnish: sprinkles

Instructions

  1. Pulse 10 Oreos into a coarse crumb in a food processor or blender.
  2. Mix the Oreo crumbs with the melted butter.
  3. Set the Oreo-butter mixture aside.
  4. Remove chocolate ice cream from the freezer to soften for 10 minutes.
  5. Line a 9×3-inch or 10×3-inch springform pan with plastic wrap.
  6. Scoop the softened chocolate ice cream into the lined pan.
  7. Use the back of a large spoon to spread the chocolate ice cream into an even layer.
  8. Place the pan in the freezer for 30 minutes.
  9. Prepare homemade hot fudge or warm up store-bought hot fudge until spreadable.
  10. Pour and spread 1/2 cup of hot fudge evenly over the frozen chocolate ice cream layer.
  11. Sprinkle the Oreo-butter mixture over the hot fudge layer.
  12. Freeze the pan for 30 minutes.
  13. After 20 minutes of the second freeze, remove strawberry ice cream from the freezer to soften for 10 minutes.
  14. Drizzle the remaining 1/2 cup hot fudge on top of the Oreo layer.
  15. Spoon and spread the softened strawberry ice cream into an even layer.
  16. Cover the cake with plastic wrap or aluminum foil.
  17. Freeze the cake for at least 12 hours and up to 2 days.
  18. Place your desired cake plate or cutting board in the freezer for at least 30 minutes.
  19. Beat cold heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form (about 4 minutes).
  20. Remove the frozen ice cream cake from the freezer.
  21. Remove the rim from the springform pan.
  22. Lift the cake up using the plastic wrap and carefully peel off the plastic.
  23. Place the cake back on the bottom of the springform pan or the frozen cake plate/cutting board.
  24. Working quickly, spread the whipped cream all over the top and sides of the ice cream cake.
  25. Pipe a border around the top of the cake with whipped cream, if desired (e.g., using Wilton 1M tip).
  26. Garnish with sprinkles, if desired.
  27. Slice and serve immediately.
  28. Use a very sharp knife to cut, dipping it into a glass of hot water between slices.
  29. Keep leftover ice cream cake covered in the freezer.

Notes

Always use very cold heavy cream for the best whipped cream results.
For clean slices, dip your knife in hot water between each cut.
Freeze your serving plate to prevent the cake from melting too quickly.
Make sure to line your springform pan well with plastic wrap for easy removal.

Find it online: https://theflakytruth.com/homemade-ice-cream-cake-dairy-queen/