Homemade Dairy Queen Ice Cream Cake Copycat

My girls have been on an ice cream cake kick for their Birthdays the last few years. Not that I mind too much, ice cream cakes are really easy, but I do miss making a shape cake or layer cake for them.

This ice cream cake is a copycat of Dairy Queens, but I can not tell you how close it compares since I have never had their ice cream cake. I can tell you that this ice cream cake is delicious and the fudge/Oreo layer is a nice and tasty addition to the cake, besides just ice cream.

Homemade Dairy Queen Ice Cream Cake Copycat

Ingredients:

• 2 quarts chocolate ice cream, softened
• 2 heaping cups hot fudge sauce
• 24 Oreo cookies, crushed
• 2 quarts vanilla ice cream, softened
• 2 cups heavy whipping cream
• 4 tablespoons powdered sugar
• 2 teaspoons vanilla extract
• sprinkles

Directions:

1. Line a 9 inch springform pan with plastic wrap.
2. Spread the chocolate ice cream into an even layer in the bottom of the prepared springform pan.
3. Freeze for 30 minutes.
4. Warm the hot fudge sauce just enough to make spreadable and spread on the chocolate ice cream.
5. Sprinkle the Oreo's on top and lightly press down so they stick to the hot fudge sauce.
6. Freeze for 45 minutes.
7. Dollop the vanilla ice cream on top of the Oreo's and gently spread into an even layer.
8. Freeze overnight or at least 8 hours.
9. At least 1 hour, but no more than 12 hours before serving, remove the springform. If the springform does not release easily, place a warm towel around the pan and leave for 30 seconds and then try to remove again.
10. Remove the plastic wrap and place the cake on a serving platter.
11. Place the cake in the freezer for at least 10 minutes.
12. While the cake is in the freezer, combine the heavy cream, powdered sugar and vanilla extract.
13. Using the whisk attachment on an electric mixer, whip the heavy cream until stiff peaks form.
14. Remove the cake from the freezer and spread the whipped cream on the tops and sides of the cake, reserving some whipped cream for decorating if desired.
15. Sprinkle the top of the cake with sprinkles.
16. Freeze the cake until ready to serve.
17. Remove the cake 5 minutes before serving to allow the cake to soften slightly.
18. To get clean cuts, dip a knife into hot water, wipe it clean and cut a slice of cake. Repeat with the hot water between every slice.

Enjoy!!!

Notes:
I used my homemade Chocolate Ice Cream and homemade Vanilla Ice Cream in this cake. I also used my Homemade Hot Fudge Sauce in this cake as well.

I did not spread the frosting on the sides of the cake because my daughter only wanted it on the top and this was after all her Birthday cake.
*Adapted from Brown Eyed Baker.