When we have been kids, each time a birthday would roll around, my mother would ask my sister and I what we needed on our birthday cakes. My requests assorted every one year, ranging from Peanuts-themed cake to Sesame Street and (shocker) a hockey player. It was a foregone conclusion that the cake can be a fundamental quarter sheet cake with ordinary icing. Somewhere circular midsection school,
I discovered that normal cake simply didn’t actually do a lot for me; instead, I a lot appreciated the ever-popular ice cream muffins from Dairy Queen – layers of chocolate and vanilla ice cream sandwiching a fudge and chocolate crunch filling. It was amazing, and it was the purely birthday cake I asked by way of excessive college and beyond.
As a lot as I love it, however, I all the time idea that the cake may stand to have that fudge filling no less than doubled, and perhaps just a little extra of the chocolate crunchies, as well… but I didn’t desire the crunchies fairly so… crunchy. What to do? Create my very own model at home, of course.
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WATCH HOW TO MAKE A COPYCAT DAIRY QUEEN ICE CREAM CAKE!
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I used a springform pan to layer chocolate ice cream at the bottom, then best with my selfmade hot fudge sauce, which I may heavily devour with a spoon. As for the chocolate crunch layer, I needed a greater layer, but like I said, I didn’t desire them fairly as crunchy. To clear up that issue, I chopped up Oreo cookies, cream midsection included. The cream midsection stored the chopped up cookies softer as soon as they have been frozen, so it was a ideally suited solution. On best of that, I layered the vanilla ice cream and included with entire cake in a whipped cream frosting and garnished with rainbow sprinkles.
Copycat Dairy Queen Ice Cream Cake - Layers of chocolate ice cream, hot fudge, chocolate crunchies and vanilla ice cream! | browneyedbaker.com
I was ecstatic about how this became out, and that I may lastly have the DQ ice cream cake I’d all the time needed with a tremendous thick hot fudge layer and plenty of smooth chocolate crunchies (that may be an oxymoron!). I served it for dessert on Sunday; everybody totally cherished it and stated it was extraordinary (better!) knock off than the original.
If ice cream cake is your jam, this can make a ideally suited summer time dessert!
Copycat Dairy Queen Ice Cream Cake - Layers of chocolate ice cream, hot fudge, chocolate crunchies and vanilla ice cream! | browneyedbaker.com
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HOMEMADE DAIRY QUEEN ICE CREAM CAKE
servings
8 TO 10 SERVINGS
prep
1 HOUR
freezing time
7 HOURS
total
1 HOUR
course: DESSERT cuisine: AMERICAN author: MICHELLE
A copycat of my favourite DQ ice cream cake, total with a fudge filling and chocolate crunchies!
INGREDIENTS:
FOR THE CAKE:
2 quarts chocolate ice cream (freshly churned or softened)
1 recipe Hot Fudge Sauce (prepared and cooled)
24 Oreo cookies (finely chopped)
2 quarts vanilla ice cream (freshly churned or softened)
FOR THE WHIPPED CREAM FROSTING:
2 cups heavy cream
four tablespoons granulated sugar
2 teaspoons vanilla extract
US CUSTOMARY - METRIC
DIRECTIONS:
Lightly butter a 9-inch springform pan.
Spread the chocolate ice cream into an even layer within the backside of the springform pan. Place within the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you will have to rewarm briefly), then sprinkle the chopped Oreo cookies, urgent calmly so that they adhere to the hot fudge. Return to the freezer for no less than 30 minutes. Lastly, dollop the vanilla ice cream over the chopped Oreos and gently unfold into an even layer. Freeze for no less than 8 hours, or overnight.
At least 1 hour (and no extra than 12 hours) earlier than serving, unmold the cake. To launch the cake from the pan, invert the cake onto a plate or cardboard spherical the similar measurement and wrap a hot kitchen towel circular the cake pan, conserving it there for 30 seconds, or till the cake loosens, and slide the pan off. Remove the backside of pan. Top with a serving plate and switch the cake proper edge up. Return to the freezer for no less than 10 minutes.
While the cake is within the freezer, make the whipped cream. Combine the heavy cream, sugar and vanilla extract within the bowl of a stand mixer. Using the whisk attachment, whip on medium-high pace till the cream is pale and fluffy and holds a medium to agency peak, 2 to a few minutes.
Spread the whipped cream at the cake, operating fast so that the ice cream does not melt. (If it will get soft, simply pop it again into the freezer for 5 minutes.) I used a Wilton #21 decorating tip to pipe a shell border circular the best and backside of the cake. Decorate with sprinkles on top, if desired.
Remove the cake from the freezer 5 minutes earlier than serving to melt it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a tumbler of hot water, wipe it blank with a towel, and cut a slice. Repeat among every one slice.
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