Now we've all grown up with - and love - Dairy Queen ice cream cakes...but have you ever considered how easy it could be to make your own?! Using high quality ice cream - of any flavour you desire - plus homemade ganache and cookie filling all topped with fresh whipped cream topping...so good!
I have recently made 2 cakes. One was for a neighbour using the classic vanilla/chocolate ice cream combo plus sprinkles on top. The other one had my friends' fave flavours - strawberry and Oreo cookies and cream and topped with chopped Oreos. Both had the homemade chocolate ganache and cookie crumbles in the centre.
You can use either a spring form pan or 8 inch round. As you can see above, I used a 9 inch springform for the classic cake and an 8 inch round for the strawberry one. Whichever size you prefer. And if you happen to have acetate sheets...all the better. (They just make the sides extra smooth). If you don't have them...don't worry. Simply line the pan well with plastic wrap and when you decorate with the whipped cream - make a thick coating of the cream to make it look pretty and smooth and perfect!
I really like how you can change the flavours to make the dessert more special - so the people you make it for know they are special to you! Just make a combo of their favourite cookies/candies/ice creams and it's a winner for sure!
My biggest tips are to only make 2 layers so they stay neat and tidy and don't slip and slide all over the place...and to be patient. Make it the day before you need it. Let each layer solidify in the freezer according to the directions and don't wind up unnecessarily rushing. Trust me...it turns out much prettier with time.
I really hope you have fun making this recipe. No baking experience necessary. Enjoy! Recipe from Lifeloveandsugar.com
Ice Cream Cake
Ingredients
Chocolate Cookie Crunchies
9 Oreo cookies (including the creme centre)
1 1/2 tbsp melted butter
Ice Cream Layers (use any flavours you like...this one is classic Dairy Queen)
1 1/2 pints vanilla ice cream
1 1/2 pints chocolate ice cream
Chocolate Fudge Filling
1 cup semi sweet chocolate chips
3 tbsp light corn syrup
1/2 tsp vanilla
1/2 cup whipping cream
Whipped Cream Topping
2 cups cold whipping cream
1 cup icing sugar
1 1/2 tsp vanilla
Directions
Preheat oven to 350°F
Pulse cookies in a food processor and add melted butter
Place in a loaf pan and bake for a few minutes. I say loaf pan because if you spread them out on a cookie sheet to bake...they burn really fast! But I found if they were heaped up and stirred after a couple of minutes...they don't burn as fast. The reason we pulse/add butter/bake/cool then break up is they stay a lot crispier in the centre of the cake later for longer. Set aside.
Set out chocolate ice cream about 20 minutes before you want to start.
Line pan with 2 sheets of overhanging plastic wrap and acetate if you have some.
Spoon and smooth ice cream into pan and pop into freezer for 30 minutes.
To make the fudge layer, add the chocolate chips, corn syrup, and vanilla to a bowl.
Heat the whipping cream in a sauce pan until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2 - 3 minutes, then whisk until smooth.
Remove the chocolate ice cream from the freezer, then pour the ganache over the ice cream and spread into an even layer. Freeze for 10 minutes.
Add the cookie crumbles to the fudge layer and freeze for about 2 hours.
About 20 minutes before you need it, set the vanilla ice cream out to soften.
Add the vanilla ice cream to the cake and smooth. Freeze until firm...at least 2 to 3 hours.
Take the cake out using the plastic wrap. Place onto plate or cake board and back into the freezer.
To make the whipped topping...beat the whipping cream, vanilla and icing sugar to stiff peaks.
Decorate the ice cream cake as you like. Add cookies, sprinkles, chopped candy bars...whatever compliments the flavours you choose and makes the top festive:)
Freeze the cake until ready to serve.