Homemade Dairy Queen Ice Cream Cake
Total Time
1 hr
Prep Time
1 hr
Rating
4.4 out of 5 stars
(234)
Ingredients
8-10 servings
- 2 quarts (1892.71 ml) chocolate ice cream, freshly churned or softened
- 1 recipe Hot Fudge Sauce, prepared and cooled
- 24 Oreo cookies, finely chopped
- 2 quarts (1892.71 ml) vanilla ice cream, freshly churned or softened
- 2 cups (476 ml) heavy cream
- 4 tablespoons granulated sugar
- 2 teaspoons vanilla extract
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Preparation
Step 1
Lightly butter a 9-inch springform pan.
Step 2
Spread the chocolate ice cream into an even layer in the bottom of the springform pan. Place in the freezer for 30 minutes.
Step 3
Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you’ll need to rewarm briefly), then sprinkle the chopped Oreo cookies, pressing lightly so that they adhere to the hot fudge. Return to the freezer for at least 30 minutes.
Step 4
Lastly, dollop the vanilla ice cream over the chopped Oreos and gently spread into an even layer. Freeze for at least 8 hours, or overnight.
Step 5
At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off. Remove the bottom of pan. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.
Step 6
While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.
Step 7
Spread the whipped cream on the cake, working quickly so that the ice cream doesn’t melt. (If it gets soft, just pop it back into the freezer for 5 minutes.) I used a Wilton #21 decorating tip to pipe a shell border around the top and bottom of the cake. Decorate with sprinkles on top, if desired.
Step 8
Remove the cake from the freezer 5 minutes before serving to soften it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.
Step 9
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Chef's notes
You can substitute 2 cups of store-bought hot fudge for the homemade.
Nutritional values are based on one serving.
Prep the Freezer – Before you get started, make sure you have space in your freezer for storing the cake pan and finished cake.
Cake Alternative – If you DO like an actual cake layer in your ice cream cake, you can absolutely do that. Place a 9-inch layer of chocolate cake or vanilla cake (or any other variation you prefer!) as the bottom layer, then top with the hot fudge and crushed Oreos, freeze, then add your preferred ice cream flavor to the top.
Filling Options – If you want to do something different than hot fudge and crushed Oreos, some other options could include salted caramel sauce, peanut butter, butterscotch sauce, crumbled chocolate chip cookies, peanut butter cookies, shortbread cookies, chopped Reese’s cups, chopped brownies, or Thin Mint cookies.
Serving – Remove the cake from the freezer about 30 minutes before serving so that it is easier to slice through. You can also run a sharp knife under hot water before slicing.
Storage – This cake should be kept covered tightly in plastic wrap in the freezer for up to 3 months.
