Description
This Dairy Queen Ice Cream Cake recipe is a delightful frozen treat that combines layers of chocolate and vanilla ice cream, sandwich cookies, hot fudge, and a whipped cream frosting. Perfect for any celebration or special occasion!
Ingredients
Chocolate Ice Cream:
1 quart
Vanilla Ice Cream:
1 quart
Chocolate Sandwich Cookies:
1 package
Salted Sweet Cream Butter:
1/2 cup
Hot Fudge Sundae Topping:
1 cup
Heavy Cream:
2 cups
Powdered Sugar:
1/2 cup
Clear Vanilla Flavoring:
1 teaspoon
Colorful Sprinkles:
for garnish
Instructions
- Bake The Cookie Crunch: Combine crushed cookies with melted butter, spread on a baking sheet, and bake at 350°F for 7-8 minutes. Cool.
- Begin With The Base: Spread chocolate ice cream in a springform pan, freeze for 30 minutes to 1 hour.
- Make The Middle Layer: Spread hot fudge over chocolate ice cream, sprinkle cookie crumbs, and freeze for 1 hour.
- The Top Layer: Spread vanilla ice cream over the cookie crunch layer, freeze for 4-6 hours or overnight.
- Form The Frosting: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Decorate The Dessert: Frost the cake, pipe a pattern, and top with sprinkles.
- Slice And Serve: Freeze until ready to serve.
Notes
- Store the cake wrapped in plastic or an airtight container in the freezer.
- Let it sit out a few minutes before serving to soften for easier slicing.
- Use a sharp knife dipped in warm water for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
