Dairy Queen Ice Cream Recipes

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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.

DAIRY QUEEN ICE CREAM



Dairy Queen Ice Cream image

From America's Most Wanted Recipe's Cookbook haven't tried yet, but wanted to post for safe keeping!

Provided by ukichix

Categories     Ice Cream

Time 36m

Yield 2 serving(s)

Number Of Ingredients 7

1 (7 g) envelope unflavored gelatin
1/4 cup cold water
1 cup milk
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups heavy cream

Steps:

  • Sprinkle the gelatin over water and let stand 5 minutes.
  • Meanwhile, heat the milk to almost a simmer over medium-low heat.
  • Remove from heat.
  • Stir in the sugar, vanilla, and sugar with a wire whisk until the sugar is completely dissolved, at least 2 minutes.
  • Stir into the gelatin mixture and let cool.
  • Stir in the cream. Cover and refrigerate for 6 hours.
  • Transfer to an ice cream maker and process according to the manufacturer's directions for about 20 minutes or until creamy.

Nutrition Facts : Calories 1098.7, Fat 70.5, SaturatedFat 43.9, Cholesterol 261.6, Sodium 425.9, Carbohydrate 110.9, Sugar 100.4, Protein 10.7

ICE CREAM CAKE



Ice Cream Cake image

You won't believe how easy it is to make an ice cream cake at home! This festive copycat Dairy Queen ice cream cake is perfect for your next celebration.

Provided by Cambrea Gordon

Categories     Dessert     Cake

Time 9h40m

Yield 10

Number Of Ingredients 19

For the ice cream cake layers
1 1/2 pints chocolate ice cream, such as Tillamook
1 1/2 pints French vanilla ice cream, such as Tillamook
For the Oreo crunchies
1 cup (100g) Oreo crumbs, from about 12 cookies with the filling scraped out
3 tablespoons unsalted butter, melted
For the chocolate fudge
1/2 cup heavy whipping cream
1/2 cup (6 ounces) semi-sweet chocolate chips
3 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
For the whipped cream frosting
2 cups (440g) heavy whipping cream, cold
1 cup (100g) powdered sugar
1 1/2 teaspoon vanilla extract
For decorating
Rainbow dot sprinkles
Special equipment
8x3 round springform pan

Steps:

  • Unmolding the cake: Place a large plate or serving platter in the freezer to chill for 10 minutes. This will keep the cake from melting when you transfer it to the plate. Take the cake pan from the freezer and unlock the clasp. Pull the ends of the bottom piece of plastic wrap on the bottom of the pan to remove it from the springform pan. Gently pull the plastic wrap off the cake and use your hand or a spatula to transfer the cake to the frozen plate.

Nutrition Facts : Calories 591 kcal, Carbohydrate 50 g, Cholesterol 112 mg, Fiber 2 g, Protein 6 g, SaturatedFat 26 g, Sodium 119 mg, Sugar 44 g, Fat 43 g, UnsaturatedFat 0 g

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