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Copycat DQ™ Ice Cream Cake

  • Prep 30 min
  • Total 6 hr 0 min
  • Servings 8

We all scream for ice cream (cake). Keep the oven off and make this simple DIY ice cream cake that tastes just like the real thing. MORE + LESS -

Cheeky Kitchen Cheeky Kitchen
August 19, 2016

Ingredients

1
tub (1.5 quarts) chocolate ice cream
1
package (14.2 ounces) Oreo™ cookies, crushed
1
tub (1.5 quarts) vanilla ice cream
24
ounces frozen whipped topping, thawed
Betty Crocker™ candy sprinkles and Rainbow Candy Chips

Steps

Hide Images
  • 1
    Remove chocolate and vanilla ice cream from freezer; allow to stand at room temperature for 15 minutes.
  • 2
    Scoop chocolate ice cream into a 9-inch springform pan lined with parchment paper. Top chocolate ice cream with crushed cookies, and place scoops of vanilla ice cream on top of the cookie layer. Spread the ice cream flat and even with a spatula. Return to freezer until firmly frozen, at least 3-4 hours or overnight for best results.
  • 3
    Working quickly, remove the cake from the springform pan and transfer to a serving platter. Frost cake with whipped topping, piping decoration around the edges with an icing bag fitted with a large star tip if desired.
  • 4
    Return to freezer until firm, about 2 hours. Decorate before slicing and serving.

Expert Tips

  • Place serving platter and serving plates in the freezer for 20-30 minutes before transferring the cake onto it. The bottom of your cake won’t melt when you make the move!
  • For an extra fudgy inner layer, drizzle room temperature hot fudge sundae topping (from a jar) over crushed Oreo™ cookies, before adding the vanilla ice cream layer.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
910
Calories from Fat
430
% Daily Value
Total Fat
48g
74%
Saturated Fat
30g
149%
Trans Fat
1g
Cholesterol
75mg
26%
Sodium
370mg
16%
Potassium
540mg
15%
Total Carbohydrate
109g
36%
Dietary Fiber
5g
20%
Sugars
78g
Protein
11g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
3 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Pull out the party hats, people. Fire up the ElectroHouse playlists. Forget the pricey trip to the ice cream shop. Because it’s toodarnedeasy and tres fun, too, making your own ice cream birthday cake.

    The 13-year-old in my life has informed me that any proper party post will include “dank memes” and “dabbing.” Seeing as how I know nothing about either of these words, and feel far too tired to consult the oracle that is Urban Dictionary, I will dig deep into my recipe writing terminology to properly convey the celebration that is DIY ICE CREAM CAKE-MAKING.

    Just a handful of super simple steps, a whole lotta creative decorating fun, and by tomorrow you’ll be pulling the prettiest ice cream cake outta your fridge. Like, hello pretty. Here’s how.

    Grab a springform pan and line it with parchment. This step is optional, but it makes it easy to transfer the finished frozen cake to a serving plate. For the best fit, trace around the bottom of your pan on the parchment paper before cutting.

    If you’re new to springform pans, don’t panic. They’re easy to find in everyday kitchenware stores, typically cost under $20 and are really easy to use. The whole idea here is that the cake can be built in a high-sided pan. Once frozen, the edges of the pan peel off, so you don’t have to dig your cake out of the depths of frozen metal. A good thing.

    Plus, springform pans are useful for homemade cheesecake making, chocolate torte cake baking and all other sorts of desserty dreams. So, handy to have in the haus.

    A few minutes before making your cake, you’ll want to pull to tubs of ice cream from the freezer. About 15-20 mins will soften it and make it perfectly spreadable. For layer one, we went with basic chocolate ice cream, but you can go wonkers on whatever flavor you love.

    Now crushed cookies. Just buy a whole pack, crush them, sprinkle them up top. This layer is a don’t-miss, giving the DIY ice cream cake that professional flavor, texture and irresistibility.

    For layer three, we went simple here: vanilla ice cream. But you can totally get as haywire fancy as you want. Fill it with whichever ice cream combo you please. Just make sure you’ve left it out long enough to be spreadable, but not overly melty.

    Time to freeze your concoction. Overnight is best, but sometimes you can get away with a 3-4 hour turn in le freezer. That’ll depend on your freezer, so overnight is the safe bet.

    When the ice cream is properly firmed up, slide a knife around the outer edges of your cake and pan, remove the edges of the springform, and gently transfer the cake to a serving plate. For ease, you can keep it atop the bottom piece of the pan. Or use a metal spatula to gently lift the cake to a platter.

    Quick tip: freeze the serving plate for 15-20  minutes before transferring the ice cream cake atop. This will keep the bottom of the cake from melting.

    Time to decorate! Start by frosting the whole thing with whipped topping.

    Then, grab every pack of Betty Crocker cake décor you’ve ever wanted and let your crafty fly. Sprinkles, jimmies, candy chips, candy letters, candles—party it up any way you please.

    Keep your cake in the freezer until ready to serve. When it’s time to party, pull cake from the freezer…

    …slice, and celebrate.

    Whether you’re celebrating something little like a Tuesday night, or something big like a 30th birthday, this cake has party written all over it.

    And that, dear ones, is worth a dab. Or a dank meme. Or whatever you say when forking ice cream cake onto a happy tongue.

    Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!
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