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Ice Cream Cake
Ice Cream Cake
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Prep Time:
100 minutes
Total Time:
580 minutes
Make a delicious copycat Dairy Queen ice cream cake at home with ease for your next celebration!
Ingredients:
  • For the ice cream cake layers
  • 1 1/2 pints chocolate ice cream, such as Tillamook
  • 1 1/2 pints French vanilla ice cream, such as Tillamook
  • For the Oreo crunchies
  • 1 cup (100g) Oreo crumbs, from about 12 cookies with the filling scraped out
  • 3 tablespoons unsalted butter, melted
  • For the chocolate fudge
  • 1/2 cup heavy whipping cream
  • 1/2 cup (6 ounces) semi-sweet chocolate chips
  • 3 tablespoons unsalted butter, softened
  • For the whipped cream frosting
  • 2 cups (440g) heavy whipping cream, cold
  • 1 cup (100g) powdered sugar
  • 1 1/2 teaspoon vanilla extract
  • For decorating
  • Rainbow dot sprinkles
  • Special equipment
  • 8x3 round springform pan
Instructions:
  • Preheat the oven to 350°F. Line a sheet tray with parchment paper and set aside. Line an 8x3-inch round springform pan with plastic wrap, ensuring it hangs over the edges to easily lift out the dessert later. Use additional plastic wrap to line the sides of the pan.
  • Soften the chocolate ice cream at room temperature for 15-20 minutes until it can be easily scooped. Transfer the ice cream into the lined springform pan, smoothing the top with a small spatula. Freeze the pan uncovered for 30 minutes while preparing the crunchies and fudge.
  • Create the Oreo crunchies by mixing Oreo crumbs with melted butter in a bowl. Spread the mixture on a parchment-lined tray and bake for 10 minutes until it smells like chocolate. Allow it to cool thoroughly on a wire rack.
  • Create the fudge layer: Heat cream in a small pot until it bubbles, then pour it over chocolate chips in a large heatproof bowl. Let sit for 1 minute, then stir in butter, vanilla until smooth with a rubber spatula.
  • Drizzle the fudge over the frozen chocolate layer, then return it to the freezer for about 10 minutes until the fudge sets to a slightly tacky consistency.
  • Distribute the Oreo crunchies over the fudge layer evenly and gently press them down to create a smooth surface. Chill the pan in the freezer for 1 hour.
  • For the vanilla ice cream layer: Allow the vanilla ice cream to soften at room temperature for 20 minutes. Spread it evenly over the crunchies in the pan, ensuring a smooth and level top. Cover the pan and freeze for a minimum of 6 hours.
  • Prepare the fluffy whipped cream frosting by combining heavy cream, powdered sugar, and vanilla in a stand mixer or large bowl for a hand mixer. Beat on medium speed until stiff peaks form.
  • Chill a large plate or serving platter in the freezer for 10 minutes. Remove the cake pan from the freezer, unlock the clasp, and pull off the bottom piece of plastic wrap. Carefully slide the cake onto the chilled plate using your hand or a spatula.
  • Frost the cake generously with the whipped cream, reserving 1 cup for later use.
  • Enhance the cake: Fill a large piping bag fitted with a large star tip with the remaining 1 cup of whipped cream. Pipe elegant rosettes on the cake and sprinkle with colorful rainbow dot sprinkles for a delightful finish.
  • Chill the cake: Place it back in the freezer before serving to chill the whipped cream for 20-30 minutes. Enjoy the recipe? Give us a star rating below!

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