Copycat Dairy Queen Ice Cream Cake Dairy Free Option Food

COPYCAT VEGAN DAIRY QUEEN ICE CREAM CAKE

Steps:

• Line the sides of a 9 inch springform cake pan with plastic wrap (do not cover the bottom) by removing side panel from pan. I used several pieces to wrap around the sides. Secure plastic wrapped sides back onto the pan. Set aside.
• Remove the chocolate ice cream from the freezer, and place contents into a large mixing bowl. Leave out for 15-30 minutes to soften, stirring every few minutes to promote even softening. Texture should resemble a velvety soft serve, in order to use in the recipe. Pour the softened chocolate ice cream to the prepared pan and spread into an even layer. Freeze for 45-60 minutes.
• While chocolate ice cream layer is in the freezer, prep chocolate fudge and cookie layer.
• In a double boiler, add all ingredients for fudge layer. Heat water to medium and slowly melt ingredients, while stirring very frequently. Once melted and well combined, remove from heat and set aside.
• In a small food processor, add chocolate and vanilla cream cookies. Pulse a few times until cookies are well broken up. Set aside.
• Remove the pan from the freezer, and pour the slightly cooled fudge over the chocolate ice cream and spread into an even layer. Working quickly, top the fudge layer with cookie crumbles (the cold layer will cause the fudge to freeze up very fast) and lightly press them into the fudge layer with hand palm or spatula. Return to freezer for another 30-45 minutes.
• Remove the vanilla ice cream from the freezer, and place contents into a large mixing bowl. Leave out for 15-30 minutes to soften, stirring every few minutes to promote even softening. Texture should resemble a velvety soft serve, in order to use in the recipe.
• Remove the cake pan from the freezer. Carefully pour the softened vanilla ice cream into the prepared pan and spread over the cookie/fudge layer, into an even layer. Freeze for 1-2 hours.
• About 10 minutes prior to removing the cake from the freezer, prep the whipped icing layer and whipped pipping icing. For whipped icing layer (this will be applied all over the cake), combine the whipped cream and icing sugar. Stir well and refrigerate until you're ready to use. For whipped pipping icing (this is used for decor around the top and bottom of the cake), combine the whipped cream and cornstarch. Stir well and refrigerate until ready to use.
• Remove the cake from the freezer and carefully detach springform pan sides. Using whipped icing layer, frost cake. If you intend on adding sprinkles or other candy decor to the cake, do so in this step. Return to freezer for 15-20 minutes and allow whipped icing layer to set.
• Transfer whipped pipped icing to a pastry bag with your desired decorating tip. Remove cake from freezer and working quickly, pipe icing around top and bottom of the cake. Transfer to freezer for a minimum of 2 hours before serving.
• Store uneaten cake in an airtight container in the freezer for up to a week.

COPYCAT DAIRY QUEEN ICE CREAM CAKE

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.

COPYCAT DAIRY QUEEN ICE CREAM CAKE, DAIRY-FREE OPTION

Steps:

• Melt 1 quart of the ice cream until spreadable (I usually just leave it out for a half hour or so after buying it from the store).
• Line a 10 inch springform pan with parchment paper including the sides. Spread the ice cream on the bottom of the springform pan, and up the sides as best you can. Freeze for two or more hours.
• Remove pan from freezer, and fill the middle of the ice cream cake with crushed cookies and chocolate syrup or fudge topping. Place in the freezer again. The chocolate might not freeze all the way.
• Melt the last 1 quart of ice cream until spreadable. Remove pan from freezer, and spread the rest of the ice cream until smooth. Don't worry if the parchment paper makes the sides wrinkly because it will be covered later. Freeze for 3 hours to overnight. Place the non-dairy whip in the refrigerator to soften at this time.
• Remove pan from freezer, remove the springform pan from the cake carefully, and place the cake on a serving plate (make sure it fits in your freezer). Spread the entire container of non-dairy whip on the top and sides of the cake. Refreeze for a couple of minutes and then decorate as desired. Freeze as needed.
• Remove cake 10 minutes before serving, slice and enjoy!

DAIRY QUEEN ICE CREAM COPYCAT

Steps:

• Soak Knox gelatine in cold water.
• Heat milk, but do not boil.
• Remove from heat, and add gelatine, sugar, vanilla extract and salt.
• Cool and add cream.
• Chill 5 to 6 hours.
• Pour into a 4 to 6-quart ice cream freezer can.
• Process as per manufacturer's instructions.

COPYCAT DQ ICE CREAM CAKE

Steps:

• Butter the cake pan of your choice, then press wax paper over the bottom of the pan.
• Allow one of the flavors of ice cream to soften, then spread one flavor on the bottom of pan until the pan is almost half full.
• Sprinkle with crushed Oreo cookies.
• Heat the hot fudge in the microwave until pourable; let cool slightly then spoon hot fudge sauce over the top of this. Set in freezer until frozen.
• Fifteen minutes before removing the pan, soften the second quart of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.
• Remove from freezer and frost with a mixture of equal parts vanilla ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.