Hello Everybody!!! I am so excited to share this scrumptious recipe with you! As you can see, I haven’t been posting much. A lot has been going on with the Missouri Baptist Counseling degree (almost halfway there!) and transferred to a slightly different job at work.
But this cake – was soooooo good! I was very surprised how easy and delicious it was. So here is how to make your own DQ Ice Cream Cake! You can use your favorite flavors, you can make it for about a third of the cost and you don’t have to worry about it melting on the way home!
The trick to those DQ crunchies in the middle that stay crunchy? Toss the oreos in the oven with a little bit of butter! Voila – oreos that stay crunchy. We don’t care for the fudgey center, so I left this part out on purpose.
Some tips for the best DQ copycat cake ever:
-use your favorite ice cream! I think Edy’s classic vanilla is amazing. My daughter wanted cookie dough ice cream, so we used that and paired it with Target’s Good Day chocolate ice cream.
-you can’t go wrong with too much whipped topping! 3 cups or 1 tub will JUST cover the cake. So if you want lots of added piping, use two tubs
-the first layer is crazy to get down, but once you have it frozen, everything else was super easy to do
-Enjoy!
Dairy Queen Ice Cream Cake
Ingredients
- 12 Oreo cookies, crushed
- 1.5 Tbsp Butter, melted
- 1.5 quarts vanilla ice cream
- 1.5 quarts chocolate ice cream
- 10 oz. tub of TruWhip, Cool Whip or Whipped Cream (or at least 3 cups)
Instructions
- Preheat oven to 325 degrees. Make sure the oreos are crushed into chunks. Toss them with melted butter. Place on rimmed cookie sheet for 8 minutes. Remove from oven to cool.
- Take a 9" springform pan and line with plastic wrap. This will take up to sheets. Remove the chocolate ice cream from the freezer. Allow to sit about 20-25 minutes. Place the chocolate ice cream into the springform pan. Spread with an offset spatula until smooth. Top with cooled Oreos. Place in freezer for 30-60 minutes.
- Remove the vanilla ice cream from the freezer. Allow to sit about 20-25 minutes. Place the ice cream on top and spread with an offset spatula. Freeze about 30 minutes. Cover with plastic wrap. Freeze another 4-24 hours.
- Once frozen, remove the top layer of the plastic wrap. Then, invert onto a serving plate and remove plastic wrap. Unhinge the springform pan. Remove remaining plastic wrap.
- Spread whipped topping on top and sides. To get the pretty peaks on the sides and top, fill a pastry bag with a cup of whipped topping and use a 1M tip. You may want to use 2 tubs of whipped topping as 1 will just cover your cake.Freeze!Pull out of the freezer about 10 minutes before serving with a knife dipped in hot water.
