HOMEMADE DAIRY QUEEN ICE CREAM CAKE
This is a copycat complete with fudge filling and chocolate crunchies. Recipe courtesy of www.browneyedbaker.com.
Provided by AmyZoe
Categories Ice Cream
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Lightly butter a 9 inch springform pan.
- Spread the chocolate ice cream into an even layer in the bottom of the springform pan.
- Place in the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you'll need to rewarm briefly), then sprinkle the chopped Oreo cookies, pressing lightly so that they adhere to the hot fudge.
- Return to the freezer for at least 30 minutes.
- Lastly dollop the vanilla ice cream over the chopped Oreos and gently spread into an even layer. Freeze for at least 8 hours or overnight.
- At least 1 hour and no more than 12 hours before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off.
- Remove the bottom of the pan. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.
- While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar, and vanilla extract in the bowl of a stand mixer.
- Using the whisk attachment, whip on medium high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.
- Spread the whipped cream on the cake, working quickly so that the ice cream doesn't melt. If it gets soft, just pop it back into the freezer for 5 minutes. Decorate with sprinkles on top, if desired.
- Remove the cake from the freezer 5 minutes before serving to soften it gently. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel and cut a slice. Repeat between every slice.
Nutrition Facts : Calories 952.8, Fat 57.9, SaturatedFat 33.8, Cholesterol 184.5, Sodium 402.2, Carbohydrate 100.8, Fiber 3.5, Sugar 82.1, Protein 12.8
" ALMOST " DAIRY QUEEN BLIZZARD ICE CREAM CAKE
Just wait until you taste this, it is so easy to make and so good! The success of this cake will depend on the quality of ice cream that you use, so try to purchase the best, also try this using chocolate ice cream and mint Oreo cookies :) You can double this recipe but you will need a larger pan or make two pans! Plan ahead this needs time to freeze, prep time includes freezing time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 5h
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Prepare a 13 x 9-inch pan.
- For the crust; in a bowl combine the crust ingredients until well blended.
- Press gently into the bottom of the baking dish.
- Place one 20-ounce bag of sandwich cookies in a food processor, then process until coarsely crushed (do not crush until fine) remove a little less than half of the crumbs to sprinkle on top of cake (or save them for the next time you make the cake!).
- In a bowl mix 1/2-gallon of the softened ice cream with the coarsely crushed cookies.
- Fold in half of the container Cool Whip topping until combined.
- Transfer and spread over the cookie crust.
- Sprinkle the reserved crushed sandwich cookies over the top.
- Freeze for a minimum of 5 hours or until completely frozen.
- If you are planning to freeze longer then this must be covered tightly with foil or it will pick up any freezer odors.
Nutrition Facts : Calories 455.3, Fat 24.1, SaturatedFat 11.5, Cholesterol 41.4, Sodium 333.6, Carbohydrate 57.3, Fiber 2, Sugar 39.6, Protein 5.6
DAIRY QUEEN ICE CREAM
From America's Most Wanted Recipe's Cookbook haven't tried yet, but wanted to post for safe keeping!
Provided by ukichix
Categories Ice Cream
Time 36m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the gelatin over water and let stand 5 minutes.
- Meanwhile, heat the milk to almost a simmer over medium-low heat.
- Remove from heat.
- Stir in the sugar, vanilla, and sugar with a wire whisk until the sugar is completely dissolved, at least 2 minutes.
- Stir into the gelatin mixture and let cool.
- Stir in the cream. Cover and refrigerate for 6 hours.
- Transfer to an ice cream maker and process according to the manufacturer's directions for about 20 minutes or until creamy.
Nutrition Facts : Calories 1098.7, Fat 70.5, SaturatedFat 43.9, Cholesterol 261.6, Sodium 425.9, Carbohydrate 110.9, Sugar 100.4, Protein 10.7
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- Spread the chocolate ice cream into an even layer in the bottom of the springform pan. Place in the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you'll need to rewarm briefly), then sprinkle the chopped Oreo cookies, pressing lightly so that they adhere to the hot fudge. Return to the freezer for at least 30 minutes. Lastly, dollop the vanilla ice cream over the chopped Oreos and gently spread into an even layer. Freeze for at least 8 hours, or overnight.
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- While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.
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