With the summer heat, the least you want is to turn on the oven. When the dessert craving comes, you’ll want a cold sweetness. How about ice cream? Or better yet, ice cream cake!
The combination of chocolate and vanilla ice cream never goes out of style. This duo has been the star of one of Dairy Queen’s most classic cakes.
Taste of Home shares his recipe inspired by DQ’s ice cream cake with chocolate ganache and cookie pieces that ensures that we do not need to be expert pastry chefs we can make it even better.
Ice Cream Cake Recipe
- 1 cup of Oreo chunks, about 12 cookies.
- 2 tablespoons unsalted butter, melted
- 3 tablespoons chocolate sauce
- 1 cup semi-sweet chocolate chips
- 3 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1 1/2 quarts vanilla ice cream
- 1 1/2 quarts of chocolate ice cream
- 1 cup heavy whipping cream (cold)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
You need a 9-inch detachable mold.
- Place a 9-inch pop-up pan in the freezer to chill. To prevent the ice cream from melting while the cake is forming.
- Preheat the oven to 350 ° F.
- Process the cookies. Add the melted butter and process the cookies some more.
- Spread the cookies out in a single layer on a parchment paper-lined baking sheet. Bake for about 10 minutes, then remove and cool completely.
- Combine the cookie crumbs with the fudge sauce in a bowl and spread out on the parchment-lined baking sheet in a thin layer. Freeze for 30 minutes and then crumble into small, thick pieces. Keep the cookies refrigerated.
- To make the ganache, place the heavy cream in a small saucepan over low heat. Remove from heat and pour over semi-sweet chocolate chips in a glass container; stir until smooth.
- Add the corn syrup and vanilla extract to the chocolate-cream mixture and stir until shiny and incorporated. Reserve and let cool completely.
Form vanilla ice cream rim
- Take the vanilla ice cream out of the freezer and let it soften for 15-20 minutes and then pour half of the vanilla ice cream into a bag and return the rest to the freezer. Cut the corner of the bag to create a half-inch opening.
- Scoop the vanilla ice cream around the inside edge of the pan, almost to the top of the pan, leaving a hollow center for adding the remaining ice cream, sugar, and cookies. Use a putty knife to smooth the edges. Freeze for 20-30 minutes until firm.
- Take the chocolate ice cream out of the freezer and let it soften for 15-20 minutes. Once the “wall” of the vanilla ice cream has hardened in the pan, pour the chocolate ice cream into the center of the pan. Smooth and level the chocolate ice cream.
- Pour a generous layer of chocolate ganache over the chocolate ice cream layer. Smooth and sprinkle with the cookie pieces. Gently even out the crumbs and freeze your cake for 20-30 minutes until firm.
Cover with ice cream
- Take the remaining vanilla ice cream that you set aside from the freezer and let it soften and pour over the other layers of ice cream to the top of the removable mold.
- Freeze your cake overnight or for at least four hours.
- For the cream frosting, beat the cream until smooth peaks form. Add the icing sugar and vanilla. Keep whisking and refrigerate until your cake is ready to decorate.
- Remove the ring from your mold. To loosen the ice cream from the sides of the pan, use a clean kitchen towel soaked in hot water.
- Return the cake to the freezer for 20 minutes to firm the outer edges before applying the frosting.
- Finish your cake by applying a thin, smooth layer of whipped cream frosting to the sides and top of the cake. Use a softer spatula. If you want to decorate the top edges, use a star-tipped piping bag.
- Sprinkle with rainbow sprinkles or walnuts if desired.
- Freeze for two hours to firm everything up before cutting and serving.
To cut the cake easily, soak the knife in a glass of hot water and dry it with a clean cloth. Between each slice, clean the knife and heat it in the water as many times as necessary.