Copycat Dairy Queen Ice Cream Recipe Recipe For Banana

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COPYCAT DAIRY QUEEN ICE CREAM CAKE



Copycat Dairy Queen Ice Cream Cake image

This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream around the iconic layer of chocolate crunchies and chocolate fudge. It is so easy to make and tastes just like the real thing!

Provided by Lindsay

Categories     Dessert

Time 5h25m

Number Of Ingredients 12

3/4 cup (100g) Oreo crumbs (about 9 Oreos)
1 1/2 tbsp butter, melted
1.5 quart container vanilla ice cream
1.5 quart container chocolate ice cream
6 oz | 1 cup semi sweet chocolate chips
3 tbsp light corn syrup
1/2 tsp vanilla extract
1/2 cup (120ml) heavy whipping cream
2 cups (480ml) heavy whipping cream, cold
1 cup (115g) powdered sugar
1 1/2 tsp vanilla extract
Sprinkles

Steps:

  • 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 until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
  • 3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
  • 4. Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
  • 5. About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
  • 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
  • 7. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
  • 8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
  • 9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
  • 10. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
  • 11. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
  • 12. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  • 13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
  • 14. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

Nutrition Facts : ServingSize 1 slice, Calories 661 calories, Sugar 50 g, Sodium 118.6 mg, Fat 46.3 g, SaturatedFat 28.8 g, TransFat 0.5 g, Carbohydrate 55 g, Fiber 1.4 g, Protein 8.4 g, Cholesterol 173.7 mg

DAIRY QUEEN ICE CREAM COPYCAT



Dairy Queen Ice Cream Copycat image

Make and share this Dairy Queen Ice Cream Copycat recipe from Food.com.

Provided by Claire312

Categories     Frozen Desserts

Time 35m

Yield 16 serving(s)

Number Of Ingredients 7

2 envelopes knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream

Steps:

  • Soak Knox gelatine in cold water.
  • Heat milk, but do not boil.
  • Remove from heat, and add gelatine, sugar, vanilla extract and salt.
  • Cool and add cream.
  • Chill 5 to 6 hours.
  • Pour into a 4 to 6-quart ice cream freezer can.
  • Process as per manufacturer's instructions.

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