How to Make Ice Cream Cake That’s Better Than Dairy Queen

In the summertime, in some cases a conventional cake, no matter how damp and fluffy, can feel too heavy for dessert in hot weather. The option? Knowing how to make ice cream cake. The cool, layered desserts look like a cake and cut like a cake, but taste like the ice cream sundae of your dreams.

You have likely delighted in a piece or more of Dairy Queen’s famous ice cream cake for many years. The cakes are still offered and loved by DQ fans today– but think it or not, you can DIY a much better ice cream cake at home.

How to Make Ice Cream Cake

The recipe we’re sharing today is influenced by the DQ classic– made with chocolate and vanilla ice cream, chocolate ganache and a thick layer of chocolate cookie falls apart. Here’s what you need:

Chocolate Cookie Crunch

• 1 cup Oreo crumbs (about 12 Oreos)
• 2 tablespoons saltless butter, melted

Chocolate Ganache Filling

• 1 cup semisweet chocolate chips
• 3 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy whipping cream

Ice Cream Layers

• 1-1/2- quarts chocolate ice cream

Whipped Cream

• 1 cup heavy whipping cream, cold
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Editor’s tip: You can buy Magic Shell at the supermarket, or make your own in your home.

Tools You’ll Require

Offset Spatula Step 1: Prepare the Cake Pan

Place a nine-inch springform pan into your freezer to chill. This will assist prevent the ice cream from melting as you put together the cake.

Action 2: Make the Chocolate Cookie Crunch

Preheat oven to 350 °. While it warms, pulse the Oreo cookies several times in a food mill. Add the melted butter and then pulse for a few more seconds up until rough cookie crumbs stay. Dispose the cookie crumbs out onto a parchment-lined baking sheet and spread out evenly into a single layer. Bake for about 10 minutes then remove and let cool entirely.

When cool, in a medium blending bowl, integrate the cooled cookie crumbs with the chocolate Magic Shell. Stir to coat the crumbs evenly and after that spread out back onto the parchment-lined baking sheet in a thin layer. Freeze for 30 minutes and after that crumble into small, coarse pieces. Keep cooled until all set to utilize.

Editor’s tip: Baking the Oreo crumbs helps make them extra dry and crisp so that they don’t become soggy from the wetness of the ice cream. It’s an additional action that’s well worth the effort.

Step 3: Make the Ganache

In a little saucepan, bring the whipping cream to a strong simmer. Get rid of from heat and after that pour over the semisweet chocolate chips in a medium glass bowl. Stir the whipping cream and chocolate up until its totally smooth.

Include the corn syrup and vanilla extract to the chocolate-cream mixture and stir up until shiny and totally included. Set aside the ganache and let cool totally. For more info, this guide explains how to make ganache.

Step 4: Form an Ice Cream Barrier

While the ganache cools, remove the vanilla ice cream from the freezer and let soften for 15-20 minutes on the counter. When the ice cream has actually softened, spoon about half of the vanilla ice cream into a gallon-size freezer bag. (Return extra vanilla ice cream to the freezer.) Snip the corner of the bag to develop a half-inch round opening. Start to pipeline the vanilla ice cream around the within edge of the springform pan, working your way nearly to the top of the pan.

When the ice cream has actually been piped to the top of the pan, utilize an offset spatula to smooth the edges of the ice cream. You desire to develop a thin, smooth wall of vanilla ice cream around the edge of the pan leaving a hollow center to add the staying ice cream, fudge and cookie crumbles. Freeze for 20-30 minutes till company.

Editor’s pointer: If you don’t have a means of piping the ice cream, you can also merely use a balanced out spatula to scoop and mold the ice cream around the within edge of the springform pan. It’s a bit messier however still works.

Step 5: Develop the Bottom Ice Cream Layer

Eliminate the chocolate ice cream from the freezer and let soften for 15-20 minutes. As soon as the vanilla ice cream “wall” has actually firmed up in the pan, spoon the chocolate ice cream into the center of the cake pan lined with vanilla ice cream. Smooth and level the chocolate ice cream with an offset spatula.

Step 6: Include Fudge and Cookie Crumble

Next, pour a generous layer of the chocolate ganache over the chocolate ice cream layer. Smooth with an offset spatula prior to spraying the ganache with the chilled cookie falls apart. Gently ravel the crumbles to form an even layer. Freeze the chocolate ice cream, fudge and cookie collapse layers for 20-30 minutes up until company.

While the previous layers firm up in the freezer, remove the vanilla ice cream once again and let it soften on the counter. Once the chocolate layers have firmed up, spoon the staying softened vanilla ice cream over the other layers. Utilize the balanced out spatula to smooth the vanilla ice cream equally over the other layers. The vanilla layer should come to the very top of the springform pan.

When that’s done, freeze the cake for at least 4 hourse, though overnight is best.

Editor’s pointer: Reserve 1/4 cup of vanilla ice cream to utilize after freezing your cake. You can use the remaining vanilla to fill and ravel any thin patches or spots that get harmed after removing the outside ring of your springform pan.

Step 8: Make Whipped Cream Icing

While the cake freezes, prepare the whipped cream icing. Whip the whipping cream up until soft peaks start to form. Include the powdered sugar and vanilla. Continue to whip until strong peaks form. Keep refrigerated till prepared to decorate the cake.

Step 9: Eliminate the External Ring

Get rid of the ice cream cake from the freezer and utilize a clean dishcloth taken in warm water to defrost and loosen the ice cream from the sides of the springform pan. As you swipe the hot, wet rag over the beyond the springform pan, you ought to see the ice cream start to pull away from the sides of the pan.

Carefully eliminate the outdoors ring of the pan. If the outer ring does not remove easily, continue to warm the pan with the cloth up until it raises easily and cleanly off the cake. Next, utilize an icing smoother to tidy up any imperfections on the sides of the cake. Return the cake to the freezer for 20 minutes to firm up the outside edges before applying the icing.

Editor’s suggestion: If you have a lazy Susan, using one to spin the cake as you smooth the sides can help produce a cleaner, more professional completed cake. If the walls of your cake have thin spots or areas where chocolate is glancing through, utilize the reserved vanilla ice cream to repair.

Action 10: Decorate

Complete the cake by using a thin, smooth layer of the whipped cream icing. Utilize a cake smoother or offset spatula to smooth the icing nicely over the sides and top of the ice cream. Then, pipe a ribbon of whipped cream icing around the leading and bottom edge of the cake. We used a piping bag fitted with a star pointer.

To complete the cake, spray with your option of garnishes (sprays, nuts, M&M’s, and so on) and drizzle with caramel or chocolate sauce, if desired.

Find out how to compose an unique message on your cake.

Step 11: The Final Freeze

Return the cake to the freezer for at least 2 hours to tighten everything before cutting and serving.

Ice Cream Cake Designing and Topping Ideas

When it concerns garnishes and decors for ice cream cakes, you’re just restricted by your creativity! We kept things basic with our cake– selecting chocolate ganache drips around the edge, a ribbon of piped whipped icing on the edges and bottom and a healthy smattering of rainbow sprinkles. Here are a few other embellishing ideas you might attempt:

• Caramel or butterscotch drizzle
• Chopped nuts
• Chocolate shavings
• M&M’s candies
• Chopped mint chocolate sweets like Andes or York Peppermint Patties
• Sliced candy bars like Snickers, Reese’s Peanut Butter Cups or Twix
• Crushed Oreos, chocolate chip cookies or pretzels
• Cookie dough bits, pastry pieces or brownie bites

Can This Be Made Gluten-Free or Vegan?

Definitely. To make this recipe gluten-free, swap all ingredients for gluten-free varieties. There are lots of gluten-free ice creams, chocolates and Oreo-like cookies on the market, so swapping for these can be performed in a 1:1 ratio. One ingredient you’ll want to pay attention to is the powdered sugar for the whipped cream icing. While most powdered sugars are gluten-free, some consist of a starch that may include gluten.

For a vegan recipe, select dairy-free and vegan-friendly active ingredient alternatives. Whatever can be done in a 1:1 swap with terrific success. There are a lot of vegan ice cream brand names to select from that as a vegan it’s 100% possible to have your ice cream cake, and consume it too!

How to Cut an Ice Cream Cake

The secret to cutting an ice cream cake easily and easily? Using a warm knife!

Begin by removing the ice cream cake from the freezer and letting it sit on the counter at space temperature level for 10-15 minutes. While the cake softens, place a big, sharp knife in a glass of hot, steaming water. When the cake has actually softened, eliminate the knife from the water and wipe it dry on a tidy fabric. Slice the cake, starting from the center and cutting in a smooth down movement towards the outer edge. Use a cake server to lift the very first slice from the cake. Continue cutting the cake, cleaning up the knife with a fabric between each slice and warming the knife in the warm water bath as needed.

How to Shop and Transport Ice Cream Cake

This ought to be thought about a severe sport! As kept in mind above, investing in an easy cake carrier will be your secret to success. Prior to beginning your ice cream cake, we advise clearing a location of your freezer that is big enough to allow the cake provider to fit and sit level inside. If you have a drawer freezer, make certain your freezer opens wide enough (we may be speaking from personal experience).

You can securely and successfully transfer an ice cream cake using a large cooler or insulated food carrier. The trick is to make sure the vessel you are utilizing is big enough to fit your cake carrier along with numerous ice bag or bags of ice. For best results, we recommend letting your ice cream cake freeze for 24 hr in the freezer before carrying it to ensure everything is as frozen as possible. We also recommend loading your cake at the extremely eleventh hour prior to your departure.

Do not forget to make certain you have a place to store your cake when you reach your location. Your best choice will be to have a freezer to transfer your ice cream cake to when you get here to keep it frozen till you’re all set to serve.