COPYCAT DAIRY QUEEN ICE CREAM CAKE
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
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
COPYCAT DAIRY QUEEN-STYLE HARD CHOCOLATE SAUCE
Love the chocolate dipped cones at Dairy Queen? Make your own chocolate sauce that hardens on the ice cream with just three simple ingredients.
Time 15m
Yield 1.5 cups
Number Of Ingredients 3
Steps:
- Combine the chocolate chips and butter in the top of a double boiler over simmering, not boiling, water. Stir constantly until the chocolate is melted and combined with the butter. When melted, stir in the oil. Remove the pan from the heat and carefully remove the top of the double boiler. Let cool to room temperature. Pour over ice cream. The sauce will harden on contact. Store the sauce at room temperature for up to one week. Remix if needed before serving.
Nutrition Facts :
HARD CHOCOLATE SAUCE - DAIRY QUEEN STYLE
Make and share this Hard Chocolate Sauce - Dairy Queen Style recipe from Food.com.
Provided by Toadflax
Categories Dessert
Time 13m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Melt all ingredients together till smooth and blended. This can be done over low heat in a saucepan, in the microwave or double boiler.
- Spoon over ice cream.
- Leftovers may be refrigerated and re-warmed as needed.
Nutrition Facts : Calories 284.4, Fat 25.3, SaturatedFat 11.1, Cholesterol 20.3, Sodium 70.7, Carbohydrate 18.1, Fiber 1.7, Sugar 15.5, Protein 1.3
COPYCAT DAIRY QUEEN BLIZZARD RECIPE
We are trying to hang onto summer as long as we can and these copycat blizzards are a family favorite dessert.
Provided by Momma Cyd
Categories Dessert
Time 5m
Number Of Ingredients 3
Steps:
- Place frozen ice cream into a bowl. With a hand mixer, beat the ice cream on medium speed until the ice cream is creamy, but still very thick. Fold in the Oreo chunks by hand. When they are stirred in well, spoon into 2 cups and serve with a spoon.
Nutrition Facts : Calories 997 kcal, Carbohydrate 130 g, Protein 15 g, Fat 48 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 116 mg, Sodium 653 mg, Fiber 5 g, Sugar 95 g, ServingSize 1 serving
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