COPYCAT DAIRY QUEEN ICE CREAM CAKE

When we have been kids, whenever a birthday would roll around, my mother would ask my sister and I what we needed on our birthday cakes. My requests different every one year, ranging from Peanuts-themed cake to Sesame Street and (shocker) a hockey player. It was a foregone conclusion that the cake can be a basic quarter sheet cake with normal icing. Somewhere circular middle school, I discovered that normal cake simply didn’t truly do a lot for me; instead, I a lot favored the ever-popular ice cream muffins from Dairy Queen – layers of chocolate and vanilla ice cream sandwiching a fudge and chocolate crunch filling. It was amazing, and it was the merely birthday cake I asked by way of excessive faculty and beyond.

INGREDIENTS: FOR THE CAKE:  2quartschocolate ice cream(freshly churned or softened)  1recipe Hot Fudge Sauce(prepared and cooled)  24Oreo cookies(finely chopped)  2quartsvanilla ice cream(freshly churned or softened) FOR THE WHIPPED CREAM FROSTING:  2cupsheavy cream  4tablespoonsgranulated sugar  2teaspoonsvanilla extract DIRECTIONS: Lightly butter a 9-inch springform pan. Spread the chocolate ice cream into an even layer within the backside of the springform pan. Place within the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you will have to rewarm briefly), then sprinkle the chopped Oreo cookies, urgent calmly so that they adhere to the hot fudge. Return to the freezer for no less than 30 minutes. Lastly, dollop the vanilla ice cream over the chopped Oreos and gently unfold into an even layer. Freeze for no less than 8 hours, or overnight. At least 1 hour (and no extra than 12 hours) earlier than serving, unmold the cake. To launch the cake from the pan, invert the cake onto a plate or cardboard spherical the identical measurement and wrap a hot kitchen towel circular the cake pan, preserving it there for 30 seconds, or till the cake loosens, and slide the pan off. Remove the backside of pan. Top with a serving plate and switch the cake proper facet up. Return to the freezer for no less than 10 minutes. While the cake is within the freezer, make the whipped cream. Combine the heavy cream, sugar and vanilla extract within the bowl of a stand mixer. Using the whisk attachment, whip on medium-high velocity till the cream is pale and fluffy and holds a medium to agency peak, 2 to three minutes. Spread the whipped cream at the cake, operating speedy so that the ice cream does not melt. (If it will get soft, simply pop it again into the freezer for 5 minutes.) I used a Wilton #21 decorating tip to pipe a shell border circular the best and backside of the cake. Decorate with sprinkles on top, if desired. Remove the cake from the freezer 5 minutes earlier than serving to melt it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a tumbler of hot water, wipe it blank with a towel, and cut a slice. Repeat among every one slice. RECIPE NOTES: You can exchange 2 cups of store-bought hot fudge for the homemade. Nutritional values are primarily founded on one serving NUTRITION: CALORIES: 772KCALFAT: 81GSATURATED FAT: 48GCHOLESTEROL: 266MGSODIUM: 428MGPOTASSIUM: 1189MGCARBOHYDRATES: 157GFIBER: 5GSUGAR: 132GPROTEIN: 20GVITAMIN A: 2855%VITAMIN C: 3.5%CALCIUM: 607%IRON: 5.6%

As a lot as I love it, however, I at all times concept that the cake may stand to have that fudge filling no less than doubled, and perhaps a little extra of the chocolate crunchies, as well… but I didn’t desire the crunchies fairly so… crunchy. What to do? Create my very own model at home, of course.

I used a springform pan to layer chocolate ice cream at the bottom, then best with my do-it-yourself hot fudge sauce, which I may heavily consume with a spoon. As for the chocolate crunch layer, I needed a increased layer, but like I said, I didn’t desire them fairly as crunchy. To clear up that issue, I chopped up Oreo cookies, cream middle included. The cream middle stored the chopped up cookies softer as soon as they have been frozen, so it was a ultimate solution. On best of that, I layered the vanilla ice cream and included with entire cake in a whipped cream frosting and garnished with rainbow sprinkles.

I was ecstatic about how this became out, and that I may lastly have the DQ ice cream cake I’d at all times needed with a tremendous thick hot fudge layer and plenty of tender chocolate crunchies (that would possibly be an oxymoron!). I served it for dessert on Sunday; everybody fully liked it and mentioned it was fabulous (better!) knock off than the original.

If ice cream cake is your jam, this will make a ultimate summer time dessert!

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