Since we've moved to California, they've been hard to get. The nearest Dairy Queen is 3-4 hours away by bus, so I had to get a Baskin Robbins ice cream cake this year and was not impressed. It had actual cake in it (which just got hard and weird in the freezer) and no tasty crunchy layer! BLASPHEMERS!!
Penolopy Bulnick's birthday was the beginning of this month, and her husband and I decided she needed a real ice cream cake for it, so I set about making this one.
This ice cream cake comes very close to Dairy Queen - it has the yummy whipped topping/ice cream frosting and the crunchy fudge layer, too! It's fairly simple to put together - but you will need at least a day to assemble the ice cream cake since it involves so much freezer time.
This recipe makes a 10 inch ice cream cake - it should be able to serve 10+ people if you cut reasonable slices. ;)
Step 1: Ingredients + tools
- 3 quarts vanilla ice cream
- 1 quart chocolate ice cream
- 1/3 package of Oreos
- 10-12 oz jar of hot fudge sauce
- 8 oz tub of whipped topping (Cool Whip)
- 10 inch springform pan (I have this set!)
- parchment paper
- glass or metal bowls
The ingredients listed here will make enough to fit a 10 inch springform pan and you'll have a little bit of vanilla ice cream left over. :)