Description
A homemade version of the classic Dairy Queen ice cream cake with layers of chocolate cookie crunch, vanilla ice cream, and a signature fudge center, all topped with whipped topping and chocolate curls.
Ingredients
20 pieces of Chocolate sandwich cookies
4 tablespoons Salted sweet cream butter
1 quart of Chocolate ice cream
1 quart Vanilla ice cream
11.75 ounces Hot fudge topping
2 cups Cold heavy cream
1 cup Powdered sugar
1 teaspoon Clear vanilla flavouring
Colourful sprinkles
Instructions
- Line 9-inch springform pan with plastic wrap, leaving overhang.
- Crush cookies into fine crumbs in food processor. Mix with melted butter and press firmly into pan bottom. Freeze 15 mins.
- Spread half the softened ice cream over crust. Freeze 1 hour.
- Warm fudge sauce slightly and pour over ice cream layer, spreading evenly. Freeze 30 mins.
- Spread remaining ice cream over fudge layer. Cover with plastic and freeze 4+ hours.
- Remove from pan using plastic overhang. Frost with whipped topping and decorate with chocolate curls.
- Freeze 1 more hour before serving. For clean slices, dip knife in hot water between cuts.
Notes
- For authentic DQ texture, use their vanilla ice cream
- Add 1/4 tsp peppermint extract to fudge layer for mint variation
- Cake keeps frozen up to 2 weeks – wrap tightly
- For neater slices, freeze cake 15 mins after adding whipped topping
- Prep Time: 30 mins (plus freezing)
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg