Wednesday, April 17, 2013

Dairy Queen Copycat Ice Cream Cake

When I first moved to Arizona there was a huge explosion of ice cream places called Cold Stone Creamery... They were fabulous. If you have never been there imagine a HUGE variety of ice creams alongside what seems to be a never ending supply of toppings. Put them all on a cold slab and mix them together to make a type of create your own flavor blizzard treat. They were fabulous! So, when my birthday rolled along and someone asked me what kind of cake that I would like, of course I asked for an ice cream cake from Cold Stone Creamery. Then came the disappointment... I envisioned an actual ICE CREAM cake, not a cake that was layers of ice cream and cake together. Not the taste sensation that I was looking for when remembering my favorite ice cream cake from good old Dairy Queen. So, it was back to Dairy Queen, which never disappoints when it comes to ice cream cakes!

So, I discovered this recipe that claims to be a Dairy Queen copy cat cake and had to try it. I made it for my mother in laws birthday in March and it was so good that I was asked to make it again for my sons joint birthday party in April. More people tried it, some said that it was even BETTER then the DQ version!! SUCCESS!!

Dairy Queen Copycat Ice Cream Cake
(recipe found on pinterest via

2 1/2 cups crushed oreos
1/2 cup butter, melted
1/2 cup sugar
1/4-1/2 gallon chocolate ice cream, slightly softened
1/4-1/2 gallon vanilla ice cream, slightly softened
8 ounces cool whip, thawed

Hot Fudge Sauce
2 cups powdered sugar
2/3 cup semisweet chocolate chips
12 ounces fat free evaporated milk
1/2 cup butter
1 teaspoon vanilla

Combine oreos, butter and sugar. Press into 9x13 pan and freeze for 15 minutes. Spread each layer of ice cream on top of oreo mixture and refreeze for 3 additional hours. (I mixed it up a bit the 2nd time around and did a layer of vanilla, sprinkle some of the oreos in the middle and then added the chocolate.) Combine the first 4 ingredients of the hot fudge sauce and bring to a boil. Let boil for 8 minutes, remove from heat and stir in vanilla. Cool to room temperature and spread over top of ice cream. Freeze again until firm. Spread cool whip over top and sprinkle with oreos. Refreeze for at least 3 more hours. Enjoy the sinful deliciousness!!

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