Copycat Dq Ice Cream Cake Food

COPYCAT DAIRY QUEEN™ ICE CREAM CAKE

Steps:

• Remove chocolate and vanilla ice cream from freezer; allow to stand at room temperature for 15 minutes. Meanwhile, in a medium bowl, combine crushed Oreo™ cookies and hot fudge sauce until thoroughly mixed.
• Scoop chocolate ice cream into a 9-inch springform pan lined with parchment paper. Top chocolate ice cream with cookie-fudge mixture and place scoops of vanilla ice cream on top of the cookie layer. Spread the ice cream flat and even with a spatula. Return to freezer until firmly frozen, at least 4 hours or overnight for best results.
• Working quickly, remove the cake from the springform pan and transfer to a serving platter. Frost cake with whipped topping, piping decoration around the edges with an icing bag fitted with a large star tip if desired.
• Return to freezer until firm, about 2 hours. Decorate before slicing and serving.

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 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!

COPYCAT DAIRY QUEEN™ ICE CREAM CAKE

Steps:

• Remove chocolate and vanilla ice cream from freezer; allow to stand at room temperature for 15 minutes. Meanwhile, in a medium bowl, combine crushed Oreo™ cookies and hot fudge sauce until thoroughly mixed.
• Scoop chocolate ice cream into a 9-inch springform pan lined with parchment paper. Top chocolate ice cream with cookie-fudge mixture and place scoops of vanilla ice cream on top of the cookie layer. Spread the ice cream flat and even with a spatula. Return to freezer until firmly frozen, at least 4 hours or overnight for best results.
• Working quickly, remove the cake from the springform pan and transfer to a serving platter. Frost cake with whipped topping, piping decoration around the edges with an icing bag fitted with a large star tip if desired.
• Return to freezer until firm, about 2 hours. Decorate before slicing and serving.

COPYCAT DAIRY QUEEN CAKE

Steps:

• Crush the Oreos and set aside.
• 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.
• 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.
• To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
• 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.
• 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.
• Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
• 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.
• 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.
• 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.
• Frost the cake with the whipped cream and decorate as desired.
• Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

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.

HOMEMADE DAIRY QUEEN ICE CREAM CAKE

Steps:

• Lightly butter a 9-inch springform pan.
• Spread the chocolate ice cream into an even layer in the bottom of the springform pan. Place in the freezer for 30 minutes. 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. 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. Freeze for at least 8 hours, or overnight.
• At least 1 hour (and no more than 12 hours) before serving, unmold the cake. 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. 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.
• 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. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.
• Spread the whipped cream on the cake, working quickly so that the ice cream doesn't melt. (If it gets soft, just pop it back into the freezer for 5 minutes.) I used a Wilton #21 decorating tip to pipe a shell border around the top and bottom of the cake. Decorate with sprinkles on top, if desired.
• Remove the cake from the freezer 5 minutes before serving to soften it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.

" ALMOST " DAIRY QUEEN BLIZZARD ICE CREAM CAKE

Steps:

• Prepare a 13 x 9-inch pan.
• For the crust; in a bowl combine the crust ingredients until well blended.
• Press gently into the bottom of the baking dish.
• Place one 20-ounce bag of sandwich cookies in a food processor, then process until coarsely crushed (do not crush until fine) remove a little less than half of the crumbs to sprinkle on top of cake (or save them for the next time you make the cake!).
• In a bowl mix 1/2-gallon of the softened ice cream with the coarsely crushed cookies.
• Fold in half of the container Cool Whip topping until combined.
• Transfer and spread over the cookie crust.
• Sprinkle the reserved crushed sandwich cookies over the top.
• Freeze for a minimum of 5 hours or until completely frozen.
• If you are planning to freeze longer then this must be covered tightly with foil or it will pick up any freezer odors.

ICE CREAM CAKE

Steps:

• Take a pan that is 1 foot in diameter and line it with tin foil.
• First place pot on top of sheet of tin foil.
• Wrap the bottom of the pot.
• Lift pot, and cut out the circle that is formed from the bottom of the pot. (leave about 1cm of extra).
• Place Circle on the bottom of pot.
• Finish lining the rest of the pot with tinfoil. (make sure to leave excess hanging over the sides).
• Crush 1.5 rows of the Oreo cookies in a ziploc bag until crumbs.
• Melt 2 tbsp of butter.
• Pour Oreo crumbs into butter and knead until moistened. Add more butter if needed.
• Add two shakes of turtle shell ice cream topping to mixture and knead.
• Pour Oreo Crust mixture into bottom of pot.
• Spread over bottom until you can no longer see the tinfoil. (Crust should be about 1cm thick).
• Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
• Freeze for about 8 minutes.
• Pour in first tub of melted ice cream, and spread evenly over crust.
• Freeze for about 1.5 hours.
• Crush the remaining middle row of Oreos, and 1/3 of the remaining row.
• Spread crumbs over the layer of ice cream, then add a little bit of pressure.
• Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
• Freeze for 30 minutes.
• If Bottom half of cake seems solid, add second ice cream layer.
• Freeze overnight, or until completely solid.
• Flip pot upside down and gently pull on the excess tinfoil to free cake from pot.
• First remove tinfoil from bottom, then remove the sides.
• Crush the remaining Oreos and add to top of cake.
• Drizzle the remaining turtle shell ice cream topping in a zig-zag fashion over top of cake, and along the edge of cake.
• Decorate with icing scallops around the top and bottom edge of cake.
• Freeze for 10 minutes and enjoy!

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 and set aside.
• Combine the Oreo baking crumbs and melted butter. Stir until well combined. Spread the crumbs into an even layer onto the cookie sheet.
• Bake for 8 minutes and allow to cool. Use a spoon to break into small clumps and set aside.
• Line a 9-inch springform pan with 2 pieces of plastic wrap. Cover the bottom and over the sides of the pan.
• Allow chocolate ice cream to soften for 30 minutes. Add to the pan and spread into an even layer. Freeze for 30 minutes.
• To make the fudge layer, add chocolate chips, vanilla extract and corn syrup to a bowl.
• Heat heavy whipping cream until it begins to boil. Pour over chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.
• Remove pan from freezer and pour chocolate fudge on top and spread into an even layer. Freeze for 15 minutes.
• Remove pan from freezer and spoon cookie crumbles on top of fudge, press down gently and freeze for 2 hours.
• Take out vanilla ice cream and soften until soft-serve consistency. Add to top of the cake, press down and then smooth. Freeze 2-3 hours or overnight.
• Open pan and lift cake out using the plastic wrap. Remove the plastic wrap and place on a cardboard circle or serving plate. Put back in the freezer.
• To make the icing, add heavy whipping cream, powdered sugar and vanilla extract in a large mixer bowl. Whip on high speed until stiff peaks form.
• Frost your cake with the whipped icing and decorate as desired.

COPYCAT DAIRY QUEEN VANILLA ICE CREAM RECIPE

Steps:

• Combine whipping cream and sugar in a large bowl.
• Whisk until ingredients are combined thoroughly.
• Begin pouring in vanilla extract while continuously stirring.
• Freeze until ice cream has hardened, about 3 hours.
• Pour into ice cream maker and let it mix for about 45 minutes.
• Freeze for another hour.
• Serve with chocolate syrup if desired.

HOMEMADE DAIRY QUEEN ICE CREAM CAKE

Steps:

• Lightly butter a 9 inch springform pan.
• Spread the chocolate ice cream into an even layer in the bottom of the springform pan.
• Place in the freezer for 30 minutes. 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.
• 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. Freeze for at least 8 hours or overnight.
• At least 1 hour and no more than 12 hours before serving, unmold the cake. 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.
• Remove the bottom of the pan. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.
• 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.
• Using the whisk attachment, whip on medium high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.
• Spread the whipped cream on the cake, working quickly so that the ice cream doesn't melt. If it gets soft, just pop it back into the freezer for 5 minutes. Decorate with sprinkles on top, if desired.
• Remove the cake from the freezer 5 minutes before serving to soften it gently. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel and cut a slice. Repeat between every slice.