This super easy copycat Dairy Queen ice cream cake is one of the best frozen desserts to enjoy in the summer! You can’t go wrong with layers of chocolate and vanilla ice cream, crunchy cookie, hot fudge sauce, and whipped cream.
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INGREDIENTS
Ice Cream Layer
1 quart chocolate ice cream
1 quart vanilla ice cream, (I used vanilla bean)
Cookie Layer
20 crushed chocolate sandwich cookies, (with the cream center)
4 tablespoons salted sweet cream butter, melted
Hot Fudge Layer
1 (11.75-ounce) jar hot fudge topping
Whipped Cream Frosting Layer
2 cups cold heavy cream
1¼ cups powdered sugar
1½ teaspoons clear vanilla flavoring
Colorful sprinkles, (optional garnish)
INSTRUCTIONS
Line a 9-inch springform pan with plastic wrap. Set it aside.
Heat the oven to 350°F. Line a 10×15-inch baking sheet with parchment paper. Set it aside.
Add the crushed chocolate sandwich cookies to a small mixing bowl.
Stir in the melted butter until completely combined.
Evenly spread the coated cookie crumbs on the lined baking sheet. Bake for 7 to 8 minutes. Remove from the oven and allow the cookie crumbs to cool completely.
While the cookie crumbs are baking, remove the chocolate ice cream from the freezer and allow it to thaw. This will make spreading the ice cream into the pan much easier.
Once the ice cream has thawed for 15 to 20 minutes, evenly spread the layer of chocolate ice cream into the bottom of the springform pan in an even layer. Place it back in the freezer for 30 minutes to 1 hour.
Just before you are ready for the hot fudge layer, remove the lid to the hot fudge and place it in the microwave for 20 to 25 seconds. This will soften the hot fudge, making it easier to spread on top of the chocolate ice cream layer.
Using either a silicone spatula or an offset spatula, evenly spread the hot fudge over the top of the chocolate ice cream layer.
Evenly sprinkle the baked cookie crumbs over the top of the fudge layer.
Return to the freezer for 1 hour.
About 15 to 20 minutes before you are ready to spread the vanilla ice cream layer, remove the vanilla ice cream from the freezer to thaw slightly.
Remove the springform pan from the freezer, and evenly spread the vanilla ice cream on top of the cookie layer. Return the springform pan to the freezer for 4 to 6 hours, or overnight.
Around 30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer, place the metal bowl in the freezer. If you are using a handheld mixer, place your mixing bowl, preferably a metal mixing bowl, in the freezer for 30 minutes.
Remove the bowl from the freezer, add the heavy cream, powdered sugar, and clear vanilla flavoring. Beat on medium, just until the powdered sugar is incorporated, then beat on high until stiff peaks form, about 3 to 4 minutes.
Separate out 1 cup of whipped cream frosting and place in either a decorator’s piping bag fitted with a large star tip.
You will need to work quickly, especially if the weather is warm. Remove the ice cream cake from the freezer.
Remove the outer edges of the springform pan. Using either a cake lifter or a large sturdy spatula, remove the plastic wrap and place the ice cream cake on either a serving platter or a round decorator's board.
Using either a silicone spatula or an offset spatula, quickly frost the sides and top of the ice cream cake.
Using even pressure, holding the decorator's piping bag a ½ inch above the edge of the top of the cake, pipe either a shell pattern or swirl pattern around the edge of the ice cream cake.
Evenly sprinkle the colorful sprinkles on the top of the ice cream cake.
Place the cake back into the freezer until you are ready to serve.
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