DAIRY QUEEN ICE CREAM CAKE
This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream round the iconic layer of chocolate crunchies and chocolate fudge. It is so simple to make and tastes simply identical to the actual thing!
HOMEMADE DAIRY QUEEN ICE CREAM CAKE
Dairy Queen Ice Cream Cakes remind me of my childhood. As a kid, I no longer often had the identical birthday cake twice. I like any sorts of cake too a lot to stay with one. Regular cake, cheesecake, ice cream truffles – you identify it. The purely 1 I didn’t have got to have for my birthday was a cookie cake, simply due to the fact I knew I might rely on my dad for that one at his birthday. So naturally, I’ve tried fairly a couple of truffles – adding ice cream cakes.
So these days, I in actual fact experience like I’m just somewhat bit of an ice cream cake connoisseur, LOL. There’s genuinely anything to love about all of the other sorts available, but whilst it involves a Dairy Queen ice cream cake, that heart layer of chocolate fudge alongside with the chocolate crunchies is natural heaven. Ofte, I’d simply dig that proper out from among the ice cream and consume it alone. So darn good!
When I began gambling round with ice cream truffles a number of years ago, I did a reasonable quantity of experimenting with that heart fudge layer and lastly perfected it. I’ve shared it before, but via no means for this copycat cake so I’m excited to share it with you today.
HOW TO MAKE A DAIRY QUEEN ICE CREAM CAKE
First let’s speak concerning the cake pan. I used an 8 via 3 inch cake pan, simply due to the fact I wish a taller cake. You might genuinely use a 9 inch pan though, and a springform pan would surely be convenient. All according to what you’re going for.
Once you’ve got your pan, you’ll desire to line the inner of it with clean wrap. From there, upload your chocolate ice cream and unfold it calmly into the pan. Pop the pan and ice cream into the freezer for about 30 minutes so it corporations up purely a bit.
To make the chocolate fudge layer, you’re in actual fact going to make chocolate ganache – it’ll simply be just somewhat thinner than typical and have some corn syrup in it. The corn syrup is in actual fact important here. It allows it reside softer even whilst frozen, giving it that fudgy consistency. It’s no longer too agency and never too mushy and drippy – simply identical to the Dairy Queen version.
For the chocolate crispies, you’re going to make use of Oreo crumbs and a few melted butter. Mix them together, unfold them calmly onto a baking sheet and bake for about 8 minutes. As it cools, wreck it up into smaller items so you've got the appropriate little chocolate crunchies. They are heavily perfect! They aren’t big chunks of Oreos (yay!), but simply due to the fact they’ve been baked somewhat they nonetheless maintain their crispiness even whilst additional to the ice cream cake. PerfectIon!
Add the chocolate crunchy layer after which pop it again internal the freezer for about NULL hours, so the cake can agency up and the layers reside even.
Finally, upload the vanilla ice cream on upper and freeze the cake till it’s firm. When it’s done, frost it with my selfmade whipped cream. It makes use of some powdered sugar to maintain it from wilting. It remains solid for days and days making it excellent for an ice cream cake. Decorate the ice cream as you're keen on in your social gathering and you’re capable to go!
This is heavily the BEST selfmade Dairy Queen Ice Cream Cake! The heart chocolate and crunchy layer is natural perfection. You will love it. And simply like whilst I was a kid, you may desire to consume the chocolate fudge and chocolate crunchy layer proper out of the center!
DAIRY QUEEN ICE CREAM CAKE
This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream round the iconic layer of chocolate crunchies and chocolate fudge. It is so simple to make and tastes simply identical to the actual thing!
INGREDIENTS
CHOCOLATE COOKIE CRUNCHIES
3/4 cup (100g) Oreo crumbs (about 9 Oreos)
1 1/2 tbsp butter, melted
ICE CREAM LAYERS
1.5 quart container vanilla ice cream
1.5 quart container chocolate ice cream
CHOCOLATE FUDGE
6 oz | 1 cup semi candy chocolate chips
3 tbsp pale corn syrup
1/2 tsp vanilla extract
1/2 cup (120ml) heavy whipping cream
WHIPPED CREAM
2 cups (480ml) heavy whipping cream, cold
1 cup (115g) powdered sugar
1 1/2 tsp vanilla extract
Sprinkles
INSTRUCTIONS
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. Combine the Oreo crumbs and melted butter and stir till properly combined. Spread the crumbs calmly onto the keen cookie sheet.
3. Bake for 8-10 minutes, then permit to cool. Use your arms to wreck any big clumps into smaller ones. Set aside.
4. Line an 8×3 inch cake pan* with clean wrap that covers the backside and is going above the aspects of the cake pan. I used NULL pieces.
5. About 20 minutes earlier than you would like it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the keen cake pan and unfold into an even layer. Freeze for 30 minutes.
6. To make the fudge layer, upload the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
7. Heat the heavy whipping cream simply till it starts to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk till smooth.
8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and unfold into an even layer. Freeze for about 10 minutes.
9. Add the cookie crumbles to the upper of the fudge layer, then freeze for about 2 hours, till repeatedly firm.
10. About 20 minutes earlier than you would like it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the upper of the cake, then freeze till firm, 2-3 hours.
11. Use the clean wrap to boost the frozen cake out of the pan, then region it on a cardboard cake circle or a serving plate. Set it again internal the freezer.
12. To make the whipped cream, upload the heavy whipping cream, powdered sugar and vanilla extract to a huge mixer bowl. Whip on excessive velocity till stiff peaks form.
13. Frost the cake with the whipped cream and beautify as desired. I used Ateco tip 844 for piping the borders.
14. Freeze the cake till capable to serve. Cake is greatest whilst kept properly protected and eaten internal 4-5 days.
NOTES
I like utilizing the 8×3 inch cake pan and having a taller cake, but internal the event you don’t have indeed one of these pans available and don’t desire to buy it, you might also use a 9 inch pan (including a springform pan). The cake simply won’t be as tall.
Nutrition Facts
Serving Size 1 slice
Serves 14
Amount Per Serving
Calories 661
% Daily Value*
Total Fat 46.3g 71%
Cholesterol 173.7mg 58%
Sodium 118.6mg 5%
Total Carbohydrate 55g 18%
Sugars 50g
Protein 8.4g 17%
Vitamin A32%Vitamin C1%
| INGREDIENTS CHOCOLATE COOKIE CRUNCHIES
ICE CREAM LAYERS
CHOCOLATE FUDGE
WHIPPED CREAM
INSTRUCTIONS
NOTES
Nutrition Facts
|
HOMEMADE DAIRY QUEEN ICE CREAM CAKE
Dairy Queen Ice Cream Cakes remind me of my childhood. As a kid, I no longer often had the identical birthday cake twice. I like any sorts of cake too a lot to stay with one. Regular cake, cheesecake, ice cream truffles – you identify it. The purely 1 I didn’t have got to have for my birthday was a cookie cake, simply due to the fact I knew I might rely on my dad for that one at his birthday. So naturally, I’ve tried fairly a couple of truffles – adding ice cream cakes.
So these days, I in actual fact experience like I’m just somewhat bit of an ice cream cake connoisseur, LOL. There’s genuinely anything to love about all of the other sorts available, but whilst it involves a Dairy Queen ice cream cake, that heart layer of chocolate fudge alongside with the chocolate crunchies is natural heaven. Ofte, I’d simply dig that proper out from among the ice cream and consume it alone. So darn good!
When I began gambling round with ice cream truffles a number of years ago, I did a reasonable quantity of experimenting with that heart fudge layer and lastly perfected it. I’ve shared it before, but via no means for this copycat cake so I’m excited to share it with you today.
HOW TO MAKE A DAIRY QUEEN ICE CREAM CAKE
First let’s speak concerning the cake pan. I used an 8 via 3 inch cake pan, simply due to the fact I wish a taller cake. You might genuinely use a 9 inch pan though, and a springform pan would surely be convenient. All according to what you’re going for.
Once you’ve got your pan, you’ll desire to line the inner of it with clean wrap. From there, upload your chocolate ice cream and unfold it calmly into the pan. Pop the pan and ice cream into the freezer for about 30 minutes so it corporations up purely a bit.
To make the chocolate fudge layer, you’re in actual fact going to make chocolate ganache – it’ll simply be just somewhat thinner than typical and have some corn syrup in it. The corn syrup is in actual fact important here. It allows it reside softer even whilst frozen, giving it that fudgy consistency. It’s no longer too agency and never too mushy and drippy – simply identical to the Dairy Queen version.
For the chocolate crispies, you’re going to make use of Oreo crumbs and a few melted butter. Mix them together, unfold them calmly onto a baking sheet and bake for about 8 minutes. As it cools, wreck it up into smaller items so you've got the appropriate little chocolate crunchies. They are heavily perfect! They aren’t big chunks of Oreos (yay!), but simply due to the fact they’ve been baked somewhat they nonetheless maintain their crispiness even whilst additional to the ice cream cake. PerfectIon!
Add the chocolate crunchy layer after which pop it again internal the freezer for about NULL hours, so the cake can agency up and the layers reside even.
Finally, upload the vanilla ice cream on upper and freeze the cake till it’s firm. When it’s done, frost it with my selfmade whipped cream. It makes use of some powdered sugar to maintain it from wilting. It remains solid for days and days making it excellent for an ice cream cake. Decorate the ice cream as you're keen on in your social gathering and you’re capable to go!
This is heavily the BEST selfmade Dairy Queen Ice Cream Cake! The heart chocolate and crunchy layer is natural perfection. You will love it. And simply like whilst I was a kid, you may desire to consume the chocolate fudge and chocolate crunchy layer proper out of the center!
DAIRY QUEEN ICE CREAM CAKE
This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream round the iconic layer of chocolate crunchies and chocolate fudge. It is so simple to make and tastes simply identical to the actual thing!
INGREDIENTS
CHOCOLATE COOKIE CRUNCHIES
3/4 cup (100g) Oreo crumbs (about 9 Oreos)
1 1/2 tbsp butter, melted
ICE CREAM LAYERS
1.5 quart container vanilla ice cream
1.5 quart container chocolate ice cream
CHOCOLATE FUDGE
6 oz | 1 cup semi candy chocolate chips
3 tbsp pale corn syrup
1/2 tsp vanilla extract
1/2 cup (120ml) heavy whipping cream
WHIPPED CREAM
2 cups (480ml) heavy whipping cream, cold
1 cup (115g) powdered sugar
1 1/2 tsp vanilla extract
Sprinkles
INSTRUCTIONS
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. Combine the Oreo crumbs and melted butter and stir till properly combined. Spread the crumbs calmly onto the keen cookie sheet.
3. Bake for 8-10 minutes, then permit to cool. Use your arms to wreck any big clumps into smaller ones. Set aside.
4. Line an 8×3 inch cake pan* with clean wrap that covers the backside and is going above the aspects of the cake pan. I used NULL pieces.
5. About 20 minutes earlier than you would like it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the keen cake pan and unfold into an even layer. Freeze for 30 minutes.
6. To make the fudge layer, upload the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
7. Heat the heavy whipping cream simply till it starts to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk till smooth.
8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and unfold into an even layer. Freeze for about 10 minutes.
9. Add the cookie crumbles to the upper of the fudge layer, then freeze for about 2 hours, till repeatedly firm.
10. About 20 minutes earlier than you would like it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the upper of the cake, then freeze till firm, 2-3 hours.
11. Use the clean wrap to boost the frozen cake out of the pan, then region it on a cardboard cake circle or a serving plate. Set it again internal the freezer.
12. To make the whipped cream, upload the heavy whipping cream, powdered sugar and vanilla extract to a huge mixer bowl. Whip on excessive velocity till stiff peaks form.
13. Frost the cake with the whipped cream and beautify as desired. I used Ateco tip 844 for piping the borders.
14. Freeze the cake till capable to serve. Cake is greatest whilst kept properly protected and eaten internal 4-5 days.
NOTES
I like utilizing the 8×3 inch cake pan and having a taller cake, but internal the event you don’t have indeed one of these pans available and don’t desire to buy it, you might also use a 9 inch pan (including a springform pan). The cake simply won’t be as tall.
Nutrition Facts
Serving Size 1 slice
Serves 14
Amount Per Serving
Calories 661
% Daily Value*
Total Fat 46.3g 71%
Cholesterol 173.7mg 58%
Sodium 118.6mg 5%
Total Carbohydrate 55g 18%
Sugars 50g
Protein 8.4g 17%
Vitamin A32%Vitamin C1%