Ingredients
Equipment
Method
- Lightly grease a 9-inch springform pan with butter or cooking spray. You can also line the bottom with parchment paper for easier removal.
- In a medium bowl, combine the chocolate cookie crumbs with the melted butter. Stir until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Place the pan in the freezer for at least 15 minutes while you prepare the next layer.2 cups chocolate cookie crumbs, 6 tablespoons unsalted butter
- Remove the vanilla ice cream from the freezer and let it soften slightly at room temperature for about 10-15 minutes, or until it’s spreadable but not melted. Spread this softened vanilla ice cream evenly over the chilled cookie crust, smoothing the top with a spatula. Return the pan to the freezer for at least 30 minutes to firm up.1 quart premium vanilla ice cream
- While the vanilla ice cream layer is freezing, prepare the fudge sauce. In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Stir until you achieve a glossy, rich fudge sauce. Let it cool slightly at room temperature.1 cup semi-sweet chocolate chips, 1/4 cup heavy cream, 1 tablespoon unsalted butter
- Once the vanilla ice cream layer is firm, carefully pour and spread the slightly cooled fudge sauce evenly over the top of the vanilla ice cream. You want to create a distinct layer of fudge. Return the pan to the freezer for another 30 minutes to allow the fudge layer to set.
- Similar to the vanilla ice cream, let the chocolate ice cream soften slightly until it's spreadable. Carefully spread this softened chocolate ice cream over the set fudge layer, ensuring it’s smooth and covers the entire surface.1 quart premium chocolate ice cream
- Cover the springform pan tightly with plastic wrap and then with aluminum foil to prevent freezer burn. Freeze the Copycat Dairy Queen Ice Cream Cake for at least 4-6 hours, or preferably overnight, until it is completely firm.
- Just before serving, prepare the whipped topping. In a chilled bowl, combine the very cold heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Remove the cake from the freezer. Carefully run a knife around the edge of the pan to loosen the cake. Release the springform pan sides. Frost the top and sides of the cake with the prepared whipped topping. Decorate with your desired toppings, such as sprinkles, chocolate shavings, or crushed cookies. Slice and serve immediately.sprinkles, chocolate shavings, crushed chocolate cookies
Notes
Store leftovers tightly wrapped in the freezer for up to 2 weeks. Remove from freezer 10-15 minutes before serving.
