e. This is an easy, no-bake frozen dessert that looks quite elegant with pretty chocolate layers. It’s hard to know exactly what happened without being there. Join Our Our Happy Cooking Community. Yes, you can frost it a day or so before you need it. It’s hard for me to say exactly without trying it, but you could certainly add those toppings on top of a cheesecake or even try layering it into a cheesecake. So, these days I feel like I’m a bit of an ice cream cake connoisseur. If you have a cake box (cardboard) or a cake carrier that will fit in your freezer, you can use that. I bought a 36-count box of PET brand ice cream sandwiches at Sam’s Club. Hi. I love DQ oreo cakes. I had to use 23 ice cream sandwiches. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This is seriously the BEST Copycat Dairy Queen Ice Cream Cake! Perfect for all this intense heat :). Easy Whipped Cream for Ice Cream Cake. Spread the softened chocolate ice cream on the bottom of the pan and freeze for at least 10 minutes. I used Dove dark chocolate sauce and added raspberries in the center layer. It took no time to put this together and everyone loved it! Now the recipe, so easy, quick and delicious!!! and about 1 quart of ice cream in each since that’s what my ice cream recipe yielded. Percent Daily Values are based on a 2,000 calorie diet. Is it okay to store it in the freezer two weeks? All contents and images are copyright protected. My son would always request a Dairy Queen Ice Cream cake for his birthday (and everyone else’s birthday, too!) Remove the pound cake from paper cake pan. Your pictures look perfect. If dessert happens to be an Ice Cream Layer Cake stud with fresh strawberries? How imperative is the chocolate ganache filling? I’d do 1 1/2 recipes worth, so that you’re using about 3/4 of the recipe for each pan. My son doesn’t like chocolate and wants a full vanilla cake, agreeing to use the lemon Oreos for the middle. You would need to remove it from the springform pan before you frost it. We found it held together best when cut into right away with a moistened knife and served on chilled plates. Glad it was a hit! Hi. I didn’t use anything to line the pans and only the first piece was a little harder to remove-just like regular cake/bars/or pie! Cake is best when stored well covered and eaten within 4-5 days. Just made this for a birthday party and this is absolutely 5 stars. All around votes of “way better than DQ”. Or just a little soft and like.. mold it in the pan? I’m so excited about making this! 7. PS: I am one of those weirdos who makes their own birthday cake! This ice cream cake is actually a great recipe to make ahead. The only one I didn’t need to have for my birthday was a cookie cake, because I knew I could depend on my dad for that one at his birthday. The directions say about 10 minutes, but it’s possible your freezer is colder than mine. It seriously is just like the DQ cakes and the cookie/fudge middle is what totally makes it! Without it your ice cream will just stick to the pan. It was the talk of the party. I used this as my layer between the ice cream sandwiches and on top. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. What a fun idea! Thank you! They are going to a mini family reunion at a lake, I wanted something easy for kids or adults to just cut out a piece. There’s something in the ice cream the keeps it soft. As for the cool whip sliding off, it shouldn’t unless that ice cream is starting to melt. You have a great day! I will definitely make this my signature dessert. Soften hot fudge sauce by heating it in the microwave for about 30 seconds. They couldn't believe it was so simple. I can't even believe I made it! Everyone loves it and it only takes 10 minutes to put together. I wanna try making this ice cream cake for my daughters birthday I was wondering if I could make the cake 4-5 days in advance???? These shredded chicken enchiladas are easy to make and freeze well, too. The whipped cream doesn’t melt – the ice cream does. https://www.bhg.com/recipes/desserts/cakes/how-to-make-ice-cream-cake0 So so so so good! Looks like a great rainy day project to me. I assume you mean that the ice cream was melting and not the whipped cream? So it sounds like the cookie crumbles and fudge didn’t hold together well, is that correct? But not knowing anything about that fudge sauce, it’s hard for me to say what the texture will be like. It’s completely vegan, gluten-free and keto and is ready in just 5 minutes! I ended up using actual Oreo crumbs….I feel  that o should have used full Oreos. Just be sure to frost it as quickly as possible and pop it back in the freezer before there’s too much melting. Regular cake, cheesecake, ice cream cakes – you name it. Just be sure to use plastic wrap in both. Allrecipes is part of the Meredith Food Group. This was a HUGE hit at our Mother's Day get-together. Awesome! We mixed up the ice cream flavors but followed the rest of the recipe exactly. Remove foil. Now I’m scheming about incorporating the ganache and cookie crumb layers just when I make ice cream again, maybe layering it in pints! Featuring classic flavours such as chocolate, vanilla, strawberry and more. Should I add more sugar? Do you have any suggestions for the best way to store this cake, or at least the layers before I assemble and frost? We have always gotten him an ice cream cake from Brusters or DQ and this year I thought I would try to save some $ plus my youngest has a severe peanut allergy and you can’t guarantee the store cakes not having any cross contamination. Easy to make, so much cheaper and delicious. Both times everyone LOVED and devoured the cake! Everyone loved it and I enjoyed making it. This mac and cheese is gooey, spiced with Old Bay, and couldn’t be easier to make! Lindsay, thank you thank you thank you!!! And it’s wonderful to hear that you enjoy the cookbook – thank you! I’m at the part where everything’s assembled in the pan, I went to take it out though, and I don’t stand a chance at it being firm enough to lift and transfer from the plastic and base of the spring form pan. The chocolate mixture might end up a little thinner, but otherwise would be ok. You try reducing the heavy cream amount by a tablespoon or two to offset that. I was worried it would make for thin layers, but with the mix-ins I added and enough churning they were a decent height. Allow to sit for 2-3 minutes, the whisk until smooth. I can’t wait to try it! Share My only problem was when I put the piece on the plate the 2 layers separate. Shop products we use: The layers will all mix of you do. No Baking needed! I’m sorry that it didn’t firm up for you though. Trim the edges with serrated knife to expose cake layers. Remove from freezer about 10 minutes before serving. I did taste each layer, and it was delicious so I have to believe this will be great! I am also worried I will mess up since I am not good at it and I might  have to freeze the cake in between frosting so it doesn’t melt. Otherwise leave it uncovered. Since the first layer of ice cream takes up the entire height of the pan, how do you add the additional layer of ice cream? Once the base layer was frozen, I just flipped it over on top of the soft layer of ice cream, so hopefully that will work!