{CopyCat} DQ Ice Cream Cake

We used to have a Dairy Queen in our nearby "big" City. 
(Population 3,129)

Then it closed.
 

So I had to figure out how to make their ice cream cake myself.

Cuz it's just not a real Birthday party without this creamy, melty, gooey sweet kinda ice cream cake. 

 

 

I first tried out my ice cream cake experiment a few years ago for my daughter's Birthday, shortly after our DQ closed.


It was soo good.  Everyone said it tasted better than the original.


But that same week,  my Manly Man got into a major scary accident with his truck.
(Ambulances & Hospitals kinda diminish the whole wow factor of making your own ice cream cake.)

So.....I sort of forgot all about how the whole ice cream cake thing.


Fast forward about 3 years.

 

I decided to resurrect my ice cream cake  recipe last month for my Dad's Birthday.

 

HUGE HIT.

 

Then I made this heavenly sweet cake once again this month for my daughter's b-day.  It's fun to mix up the ice cream flavors and candy bars to make a completely different cake. (I used peanut butter ice cream with crushed peanut butter cups  for my dad's cake and Butterfinger candy bars with a "candy bar explosion" flavored ice cream.  

 

(Why do I need to make start making weight watchers recipes again?)

 

Gee, I wonder. 

                                                                                                                      Print Recipe

Copycat Dairy Queen Ice Cream Cake

Crust:
18 Chocolate & Cream Filled Sandwich Cookies
3 Tablespoons Butter

Cake:
2- 1.75 Quart Flavored Ice Cream. Use 2 different kinds (Moose Traxx, Peanut Butter,Vanilla, Chocolate)
2 Favorite Large Candy Bars, Chopped. (Butter Finger, Snickers, Peanut Butter Cups)
12 Ounces Frozen Whipped Topping, Thawed
Caramel or Fudge Ice cream Topping
Chocolate Syrup


To Make Crust:
In sealed ( gallon size) Ziploc Bag, crush cookies until crumbly.  Melt butter and mix with cookie crumbs.  Press Crumb Mixture onto bottom of a 9" Springform Pan.  Freeze for 15 Minutes

To Make Cake:
Set out ice cream on counter to soften for approx. 20-30 minutes.  Ice cream should be soft, not liquefied.  Spread one container of softened ice cream over the cookie crust until smooth.  Sprinkle with Chopped Candy Bar and drizzle with fudge or caramel ice cream topping.  Top with 2nd container of ice cream. Smooth.  Cover with Aluminum Foil and Freeze for 3 Hours or Overnight.

Topping:

Once frozen, Remove the cake from pan by running a water dipped knife around the edge of the ice cream cake.  Release Collar from Pan.  Frost top and sides of cake with thawed whipped topping.  Freeze for 1 Hour.  When ready to serve, sprinkle cake with additional toppings, (candy bars, cookies, be creative!) and drizzle with chocolate syrup. 

Place Cake in Refrigerator 10 minutes before slicing.  Serves 12

Stay Hungry, My Friends.....