Copycat DQ Ice Cream Cake
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
Directions:
- For the Chocolate Cookie Crunchies: Combine Oreo crumbs and butter until well combined.
- Spread onto a parchment paper or silicone mat-lined cookie sheet.
- Bake in a preheated 350 degree oven for 8 to 10 minutes. Allow to cool.
- Break into smaller clumps and set aside.
- 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.
- Spread softened chocolate ice cream into an even layer in the cake pan. Freeze for 30 minutes.
- For the chocolate fudge, place chocolate chips, corn syrup, and vanilla extract into a medium bowl.
- 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.
- Whisk until smooth and allow to sit at room temperature to thicken up.
- Pour chocolate fudge over the top of the frozen ice cream. Spread evenly and then freeze for 10 minutes.
- Sprinkle cookie crumbles on top of the fudge layer and then freeze for about 2 hours or until mostly firm.
- Add vanilla ice cream to the top of the cake pan and even out. Freeze for 2 to 3 more hours.
- Lift the cake out of the pan using the clear wrap as handles. Place onto a serving plate and put back in the freezer.
- 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).
- Frost cake as quickly as you can and decorate with sprinkles.
- Freeze until ready to serve.
Recipe from Life, Love, and Sugar
Posted on Fantastical Sharing of Recipes