Is it just me, or is summer going by too quickly? It seems like they’ll be no time these lazy summer days are going to be a distant memory. As Calvin of my favorite Calvin and Hobbes said: “There’s never enough time to do all the nothing you want.” But for today I’m going to sit back, catch some rays, and oh, maybe make some ice cream cake on the side.
I have the unfortunate luck of having a birthday in December. Unfortunate for a variety of reasons, one being which that nobody wants to eat an ice cream cake when they are concerned with being warm enough to stay alive. So to celebrate my half birthday, which takes place in the much more agreeable month of June, I decided to recreate one of my favorite desserts of all-time: a Dairy Queen Ice Cream cake. Chocolatey, creamy, crunchy, and all-around decadent. Let’s bake! (Actually, that’s not correct. No baking was involved in the making of this cake, but “Jen Puts Some Yummy Things Together With Marvelous Results” was a little long for a title.)
We’re going to start with some ingredients that are wonderful in and of themselves: butter, Cool Whip, Hot Fudge Topping, Oreos, and vanilla and chocolate ice cream.
Did you know they sell vanilla and chocolate ice cream in ONE container? Radical.
Anyways, we’re going to start with the Oreo crust. These cookies are smashed and blended with melted butter, then pressed into the bottom of a springform pan. (If you don’t have a springform pan, any freezer-safe container will do.
You’ve left your ice cream sitting on the counter at this point. It’s going to get all melty, which is usually a bad thing. But don’t worry. Today, it’s a good thing. It’s just the thing you need. Take the softened chocolate ice cream and create the second layer of the cake.
Once you’ve added the softened layer, you’re going to put this in the freezer for about fifteen minutes, to prevent the ice cream from getting too drippy and to allow the two layers to meld together. You can spend this time preparing the second layer: Oreo-fudge madness.
You’re going to crush more Oreos and then mix them with the hot fudge topping. This creates the middle layer that in a DQ cake is simply addictive! Once you’re finished drizzle this on the chocolate layer. We’re doing something big here.
The cake returns to the freezer for another 15 minutes. As you can see, mine was still a little too soft at this point so I kept it in a little bit longer. You can now start making the final layer for the cake!
Take the softened vanilla ice cream and mix it well with the Cool Whip. Then take this and spread it atop your cake. At this point you can also top it with whatever you have on hand. I opted for Oreos and caramel ice cream topping.
After the freezing process you have yourself an incredible dessert. It tastes just like a Dairy Queen Ice Cream cake, except better because it also tastes like victory. There’s nothing like knowing that you have the capacity to bring everyone within a five mile radius to your front door with this little slice of chilled heaven.
Stay cool, friends.
Dairy Queen Ice Cream Cake
4 tbsp butter
one package Oreo cookies
one container Cool-Whip
one quart chocolate/vanilla ice cream (feel free to use any flavors you wish!)
one jar hot fudge topping
Crush half of Oreos and mix with butter. Press into bottom of a springform pan or buttered 9×13 dish. Layer with half of softened ice cream. Place in freezer for 15 minutes. Crush remaining Oreos and mix with entire jar of hot fudge topping. Layer fudge on top of hardened cake. Return to freezer for another 15 minutes. Combine remaining softened ice cream with whipped topping and layer cake. Top with desired toppings and freeze until very hard. Serves 12, or one very happy person.