Wednesday, May 27, 2020

Copycat DQ Ice Cream Cake

Classic DQ ice cream cake with layers of chocolate and vanilla ice cream, chocolate crunch bits, chocolate fudge, and a light and fluffy whipped topping.

When I was a kid, Dairy Queen was a big deal. I loved going and getting the chicken strip basket and loved even more getting to turn in my coin for a Dilly bar. Occasionally, if it was a good year for my family, my mom would get a DQ ice cream cake for my birthday and I loved when she did so so much. I don't really even care for chocolate ice cream, but the DQ ice cream cake is supreme! My favorite parts are definitely the chocolate crunch bits AND the delicious light and fluffy whipped frosting. I'll be honest and tell you that I have no clue why I made this cake when I did. It was in the midst of all the birthdays, but it wasn't for someone's birthday. Because as an adult, you don't have to wait until your birthday to have the cake of your dreams, I guess!

What you need:
For the Chocolate Cookie Crunchies:
  • 3/4 cup Oreo crumbs (about 9 Oreos)
  • 1 1/2 Tbsp. unsalted butter, melted
For the ice cream layers:
  • 1 1/2 quart chocolate ice cream, soften for 20 minutes at room temperature before step 6
  • 1 1/2 quart vanilla ice cream, soften for 20 minutes at room temperature before step 12
For the chocolate fudge:
  • 1 cup semisweet chocolate chips
  • 3 Tbsp. light corn syrup
  • 1/2 tsp. vanilla extract
  • 1/2 cup heavy cream
For the whipped cream:
  • 2 cups heavy cream, cold
  • 1 cup powdered sugar
  • 1 1/2 tsp. vanilla extract
  • Sprinkles
  1. For the Chocolate Cookie Crunchies: Combine Oreo crumbs and butter until well combined.
  2. Spread onto a parchment paper or silicone mat-lined cookie sheet.
  3. Bake in a preheated 350 degree oven for 8 to 10 minutes. Allow to cool.
  4. Break into smaller clumps and set aside.
  5. For the ice cream layers: Line a 8-inch circle cake pan that is 3 inches deep, place cling wrap onto the bottom and sides.
  6. Spread softened chocolate ice cream into an even layer in the cake pan. Freeze for 30 minutes.
  7. For the chocolate fudge, place chocolate chips, corn syrup, and vanilla extract into a medium bowl.
  8. In a small saucepan, heat heavy cream until it begins to boil. Pour into medium bowl and then allow to sit for 2 to 3 minutes before whisking.
  9. Whisk until smooth and allow to sit at room temperature to thicken up.
  10. Pour chocolate fudge over the top of the frozen ice cream. Spread evenly and then freeze for 10 minutes.
  11. Sprinkle cookie crumbles on top of the fudge layer and then freeze for about 2 hours or until mostly firm.
  12. Add vanilla ice cream to the top of the cake pan and even out. Freeze for 2 to 3 more hours.
  13. Lift the cake out of the pan using the clear wrap as handles. Place onto a serving plate and put back in the freezer.
  14. For the whipped cream: Whisk together heavy cream, powdered sugar, and vanilla extract until stiff peaks form (best with a hand mixer or stand mixer).
  15. Frost cake as quickly as you can and decorate with sprinkles.
  16. Freeze until ready to serve.
Recipe from Life, Love, and Sugar

I don't tend to make a lot of copycat desserts, but this Mrs. Field's Chocolate Chip Cookie Cake Copycat is a favorite of mine and tastes just like the real thing! And if you're looking for another great copycat from Dairy Queen's menu, these Copycat Dairy Queen Buster Bars from First Year Blog look so fun and delish!

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