Dairy Queen Chocolate Ice Cream Cake
Introduction
The Dairy Queen Chocolate Ice Cream Cake is a delightful treat that combines rich chocolate flavors with creamy ice cream. This cake is ideal for birthdays, celebrations, or just a sweet indulgence on a warm day. It layers the deliciousness of chocolate ice cream, cookie crunch, and hot fudge to create a dessert that is not just tasty but also visually exciting.
Why Make This Recipe
Making this Chocolate Ice Cream Cake at home allows you to customize each layer to suit your tastes. You can use your favorite chocolate brands for the ice cream and fudge, add different toppings, or even adjust the sweetness to your liking. It’s a fun and rewarding project that can impress family and friends while satisfying your sweet tooth. Plus, it’s a fun way to spend time in the kitchen!
How to Make Dairy Queen Chocolate Ice Cream Cake
Ingredients:
- 12 chocolate crème filled chocolate sandwich cookies (crushed, I used Oreo brand)
- ¼ cup salted butter (melted and cooled)
- 2 quarts chocolate ice cream (I used Great Value brand, 1 quart for each layer)
- 12.8 ounces container hot fudge sauce (I used Hershey’s brand)
- 1 cup chopped brownie pieces
- 11.5 ounces package semi-sweet chocolate chunks (I used Nestle Toll House brand)
- 1½ cups cold heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon clear vanilla flavoring
- Chocolate syrup for drizzling
Directions:
- Line a 9-inch springform pan with plastic wrap. Place it in the freezer.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or heavy-duty aluminum foil.
- In a small bowl, mix the crushed cookies and melted butter.
- Spread the cookie mixture on the lined baking sheet. Bake for 7-8 minutes. Cool completely and break into bite-sized pieces.
- Thaw 1 quart of chocolate ice cream for 15-20 minutes. Spread it into the bottom of the lined springform pan. Freeze for 30 minutes to 1 hour.
- Soften the hot fudge in the microwave for 15 seconds. Stir well and spread it over the chocolate ice cream layer.
- Sprinkle the cookie crunch layer over the hot fudge and freeze for 1 hour.
- Thaw the second quart of chocolate ice cream for 15-20 minutes. Mix in 1 cup of chocolate chunks.
- Spread this mixture over the cookie crunch layer. Freeze for 4-6 hours, or overnight.
- Freeze a metal mixing bowl for 30 minutes.
- Beat the heavy cream, powdered sugar, and clear vanilla flavoring in the chilled bowl until stiff peaks form, about 3-4 minutes.
- Fill a piping bag with the whipped cream.
- Remove the cake from the freezer and quickly work with it before it melts.
- Take off the outer springform pan and plastic wrap.
- Place the ice cream cake on a serving plate or cake board. (Optional: Use a cake comb for a textured finish.)
- Pipe a shell or swirl pattern around the edge of the cake.
- Sprinkle the remaining chocolate chunks and chopped brownie pieces on top.
- Drizzle chocolate syrup over everything and return the cake to the freezer until ready to serve.
How to Serve Dairy Queen Chocolate Ice Cream Cake
Slice the cake with a sharp knife, and serve each slice with a drizzle of chocolate syrup on top. It pairs well with fresh fruit or additional whipped cream if desired.
How to Store Dairy Queen Chocolate Ice Cream Cake
Store leftover cake in the freezer, covered with plastic wrap or in an airtight container. It can last for up to 2 weeks but is best enjoyed within a week for optimal flavor and freshness.
Tips to Make Dairy Queen Chocolate Ice Cream Cake
- Let the ice cream thaw slightly before spreading it for easier application.
- If you want a thicker cookie layer, add more crushed cookies and butter.
- Experiment with different types of chocolate chunks or fudge flavors to match your taste.
Variation
Try using vanilla or mint chocolate chip ice cream for a twist on flavors. You can also add layers of fresh fruit like strawberries or bananas between the ice cream layers for a fruity touch.
FAQs
1. Can I use different cookies?
Yes, you can substitute any brand or type of cookies you like, such as chocolate chip cookies, for the crust.
2. How long does the cake take to freeze?
It typically takes 4-6 hours to freeze the entire cake, but freezing overnight is best for a solid texture.
3. Can I make this cake in advance?
Absolutely! The cake can be made a day or two in advance and stored in the freezer until you’re ready to serve it.
Indulge in the rich, creamy goodness of this Dairy Queen Chocolate Ice Cream Cake and enjoy the smiles it brings!
