Copycat Dq Ice Cream Cake Recipes

COPYCAT DAIRY QUEEN ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• 2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
• 3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
• 4. Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
• 5. About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
• 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
• 7. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
• 8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
• 9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
• 10. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
• 11. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
• 12. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
• 14. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

DAIRY QUEEN ICE CREAM COPYCAT

Steps:

• Soak Knox gelatine in cold water.
• Heat milk, but do not boil.
• Remove from heat, and add gelatine, sugar, vanilla extract and salt.
• Cool and add cream.
• Chill 5 to 6 hours.
• Pour into a 4 to 6-quart ice cream freezer can.
• Process as per manufacturer's instructions.

COPYCAT DAIRY QUEEN™ ICE CREAM CAKE

Steps:

• Remove chocolate and vanilla ice cream from freezer; allow to stand at room temperature for 15 minutes. Meanwhile, in a medium bowl, combine crushed Oreo™ cookies and hot fudge sauce until thoroughly mixed.
• Scoop chocolate ice cream into a 9-inch springform pan lined with parchment paper. Top chocolate ice cream with cookie-fudge mixture and place scoops of vanilla ice cream on top of the cookie layer. Spread the ice cream flat and even with a spatula. Return to freezer until firmly frozen, at least 4 hours or overnight for best results.
• Working quickly, remove the cake from the springform pan and transfer to a serving platter. Frost cake with whipped topping, piping decoration around the edges with an icing bag fitted with a large star tip if desired.
• Return to freezer until firm, about 2 hours. Decorate before slicing and serving.

COPYCAT DQ ICE CREAM CAKE

Steps:

• Butter the cake pan of your choice, then press wax paper over the bottom of the pan.
• Allow one of the flavors of ice cream to soften, then spread one flavor on the bottom of pan until the pan is almost half full.
• Sprinkle with crushed Oreo cookies.
• Heat the hot fudge in the microwave until pourable; let cool slightly then spoon hot fudge sauce over the top of this. Set in freezer until frozen.
• Fifteen minutes before removing the pan, soften the second quart of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.
• Remove from freezer and frost with a mixture of equal parts vanilla ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.

COPYCAT DAIRY QUEEN ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• Combine the Oreo baking crumbs and melted butter. Stir until well combined. Spread the crumbs into an even layer onto the cookie sheet.
• Bake for 8 minutes and allow to cool. Use a spoon to break into small clumps and set aside.
• Line a 9-inch springform pan with 2 pieces of plastic wrap. Cover the bottom and over the sides of the pan.
• Allow chocolate ice cream to soften for 30 minutes. Add to the pan and spread into an even layer. Freeze for 30 minutes.
• To make the fudge layer, add chocolate chips, vanilla extract and corn syrup to a bowl.
• Heat heavy whipping cream until it begins to boil. Pour over chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.
• Remove pan from freezer and pour chocolate fudge on top and spread into an even layer. Freeze for 15 minutes.
• Remove pan from freezer and spoon cookie crumbles on top of fudge, press down gently and freeze for 2 hours.
• Take out vanilla ice cream and soften until soft-serve consistency. Add to top of the cake, press down and then smooth. Freeze 2-3 hours or overnight.
• Open pan and lift cake out using the plastic wrap. Remove the plastic wrap and place on a cardboard circle or serving plate. Put back in the freezer.
• To make the icing, add heavy whipping cream, powdered sugar and vanilla extract in a large mixer bowl. Whip on high speed until stiff peaks form.
• Frost your cake with the whipped icing and decorate as desired.