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Homemade Ice Cream Cake (Like Dairy Queen)

Homemade Ice Cream Cake (Like Dairy Queen)
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A delightful layered ice cream cake with a crunchy Oreo crust, rich hot fudge, and two creamy ice cream flavors, just like your favorite store-bought version.

Ingredients

Scale
  • 10 Oreo cookies (110g)
  • 2 Tablespoons (28g) unsalted butter, melted
  • 1.5 quarts (48 ounces/3 pints/1.42L) chocolate ice cream, softened (or other flavor)
  • 1 cup (8 ounces/227g) homemade hot fudge (or use store-bought), divided
  • 1.5 quarts (48 ounces/3 pints/1.42L) strawberry ice cream, softened (or other flavor)
  • 2 cups (480g/ml) heavy cream, cold
  • 1/3 cup (40g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • optional for garnish: sprinkles

Instructions

  1. Pulse 10 Oreos (including cream filling) into a coarse crumb in a food processor or blender.
  2. Mix the Oreo crumbs with the melted butter.
  3. Set the Oreo mixture aside.
  4. Remove chocolate ice cream from the freezer to soften for 10 minutes.
  5. Line a 9×3-inch or 10×3-inch springform pan with plastic wrap, ensuring overhang.
  6. Scoop the softened chocolate ice cream into the lined pan.
  7. Use the back of a large spoon to spread the chocolate ice cream into an even layer.
  8. Place the pan in the freezer for 30 minutes.
  9. Prepare homemade hot fudge, or warm up store-bought hot fudge until spreadable.
  10. Pour and spread 1/2 cup hot fudge evenly over the frozen chocolate ice cream layer.
  11. Top the hot fudge layer with the Oreo mixture.
  12. Freeze for 30 minutes.
  13. After 20 minutes of the second freeze, remove strawberry ice cream from the freezer to soften for 10 minutes.
  14. Drizzle the remaining 1/2 cup hot fudge on top of the Oreo layer.
  15. Working quickly, spoon and spread the softened strawberry ice cream into an even layer.
  16. Cover the cake with plastic wrap or aluminum foil.
  17. Freeze for at least 12 hours and up to 2 days.
  18. Place your desired cake plate, stand, or cutting board in the freezer for at least 30 minutes before serving.
  19. Beat cold heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form (about 4 minutes) to make the whipped cream topping.
  20. Remove the frozen ice cream cake from the freezer.
  21. Remove the rim from the springform pan.
  22. Lift the cake using the plastic wrap and carefully peel off the plastic.
  23. Place the cake back on the bottom of the springform pan, or the frozen cake plate/cutting board.
  24. Working quickly, spread the whipped cream all over the top and sides of the ice cream cake.
  25. Optionally, pipe a border around the top of the cake (e.g., using Wilton 1M tip).
  26. Garnish with sprinkles, if desired.
  27. Slice and serve immediately or freeze for up to 1 hour before serving.
  28. Use a very sharp knife, dipping it into a glass of hot water between slices, to cut.
  29. Keep leftover ice cream cake covered in the freezer.

Notes

Ensure ice cream is softened just enough to spread, but not melted, for best layering results.
Freezing your serving plate prevents the bottom ice cream layer from melting too quickly.
For neat slices, use a hot, sharp knife and wipe it clean between each cut.
Plastic wrap is essential for easy removal of the cake from the springform pan.

Find it online: https://familiesrecipes.com/homemade-ice-cream-cake-dairy-queen/