Homemade Dairy Queen Ice Cream Cake

Ingredients

2 quarts (1892.71 ml) chocolate ice cream, freshly churned or softened1 recipe Hot Fudge Sauce, prepared and cooled24 Oreo cookies, finely chopped2 quarts (1892.71 ml) vanilla ice cream, freshly churned or softened For the Whipped Cream Frosting:2 cups (476 ml) heavy cream – 4 tablespoons granulated sugar – 2 teaspoons vanilla extract

Spread the chocolate ice cream into an even layer in the bottom of the springform pan. Place in the freezer for 30 minutes.  

Instructions

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. 

Instructions

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. 

Instructions

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.  

Instructions

Remove the bottom of pan. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes. 

Instructions

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.  

Instructions