COPYCAT DAIRY QUEEN ICE CREAM CAKE
This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream around the iconic layer of chocolate crunchies and chocolate fudge. It is so easy to make and tastes just like the real thing!
Provided by Lindsay
Categories Dessert
Time 5h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- 2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
- 3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
- 4. Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
- 5. About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
- 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
- 7. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
- 8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
- 9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
- 10. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
- 11. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
- 12. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
- 13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
- 14. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.
Nutrition Facts : ServingSize 1 slice, Calories 661 calories, Sugar 50 g, Sodium 118.6 mg, Fat 46.3 g, SaturatedFat 28.8 g, TransFat 0.5 g, Carbohydrate 55 g, Fiber 1.4 g, Protein 8.4 g, Cholesterol 173.7 mg
CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE
No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE CHEESECAKE ICE CREAM
Just got an ice cream maker and this one sounds so wonderful I just have to try it...maybe someone will try to make it too and we can compare notes!
Provided by TishT
Categories Frozen Desserts
Time 3h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate over double boiler or in microwave. Let cool at room temperature.
- Place the cream cheese into a mixing bowl and beat until soft and smooth.
- Slowly add the sugar and then beat in the sour cream and chocolate followed by the double (heavy) cream.
- Add the vanilla extract and lemon juice and mix until thick and smooth.
- Cover and chill in the refrigerator for 2-3 hours.
- Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Nutrition Facts : Calories 705.4, Fat 53.5, SaturatedFat 32.8, Cholesterol 158.5, Sodium 190.8, Carbohydrate 52.2, Fiber 0.5, Sugar 45.3, Protein 7.4
CHOCOLATE CHEESECAKE ICE CREAM CAKE
Please your taste buds with this Chocolate Cheesecake Ice Cream Cake. Try it for yourself and see why this ice cream cake is a hit across family tables!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, chocolate, sugar and vanilla in large bowl with mixer until blended. Add ice cream; mix well. Spoon into foil-lined 2-qt. bowl; spread to form even layer on top.
- Crush 20 cookies to form fine crumbs; sprinkle evenly over cream cheese mixture. Press gently into cream cheese mixture to secure.
- Freeze 4 hours or until firm. Meanwhile, chop remaining cookies.
- Unmold dessert onto plate just before serving. Remove and discard foil. Press chopped cookies into dessert.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHOCOLATE-COFFEE BEAN ICE CREAM CAKE
At our school, we celebrate faculty birthdays. I needed a quick recipe that would be appealing to everyone. This tall, impressive dessert certainly fit my needs and it was a huge hit.-Karen Beck, Alexandria, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. springform pan. Freeze for 10 minutes., In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.) , Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans.
Nutrition Facts : Calories 512 calories, Fat 36g fat (20g saturated fat), Cholesterol 105mg cholesterol, Sodium 185mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESECAKE ICE CREAM
Make and share this Cheesecake Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h10m
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
- Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
- Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
- Let the custard cool slightly, then stir in the lemon zest and cream.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
- When finished, the ice cream will be soft but ready to eat.
- For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
- *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
- *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.
Nutrition Facts : Calories 2700.9, Fat 185.4, SaturatedFat 113.2, Cholesterol 851, Sodium 758.9, Carbohydrate 239.4, Fiber 1, Sugar 208.3, Protein 29.7
CHOCOLATE CHEESECAKE
Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal
Provided by Member recipe by lightwood
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Serves 10-12
Number Of Ingredients 8
Steps:
- To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
- To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
- Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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