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Dairy Queen Copycat Oreo Cookie Ice Cream Cake Recipe

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  • Author: admin
  • Prep Time: 1 hour
  • Cook Time: 8 minutes
  • Total Time: 8 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Dairy Queen Copycat Oreo Cookie Ice Cream Cake is a decadent layered dessert combining rich chocolate ice cream, cookies and cream ice cream mixed with Oreo chunks, a hot fudge layer, crunchy baked Oreo crumbs, and a smooth whipped cream frosting. Perfect for an indulgent treat, this no-bake freezer cake mirrors the famous ice cream cake with a homemade touch.

Ingredients

Scale

Ice Cream Layers

  • ½ quart chocolate ice cream (Great Value brand recommended)
  • ½ quart cookies and cream ice cream (Great Value brand recommended)
  • 10 Oreo cookies, chopped (for mixing into cookies and cream ice cream)
  • 10 Oreo cookies, chopped (for garnish)

Cookie Crust Layer

  • 25 Oreo cookies with filling (approximately 420 grams), crushed
  • ½ cup salted sweet cream butter, melted and cooled

Fudge Layer

  • 11.75 ounces hot fudge sundae topping (Smucker’s brand recommended)

Whipped Cream Frosting

  • 2½ cups cold heavy cream
  • 1½ cups powdered sugar
  • 2 teaspoons clear vanilla flavoring

Optional

  • Chocolate syrup for drizzling

Instructions

  1. Prepare Pan: Line a 9-inch springform pan with plastic wrap and place it in the freezer to chill while preparing other layers.
  2. Bake Cookie Crust: Preheat oven to 350°F and line a baking sheet with parchment paper. Combine 25 crushed Oreo cookies with melted butter in a bowl until fully coated. Spread evenly on the parchment-lined baking sheet and bake for 7-8 minutes. Cool completely, then break into bite-sized pieces.
  3. Soften Chocolate Ice Cream: Remove chocolate ice cream from the freezer and let thaw about 15-20 minutes to soften for easier spreading.
  4. Form Chocolate Ice Cream Layer: Spread half a quart of chocolate ice cream evenly into the bottom and up the sides of the chilled springform pan. Freeze this layer for 30 minutes to 1 hour until firm.
  5. Warm Hot Fudge: Microwave hot fudge topping for 20-25 seconds to soften, making it easier to spread.
  6. Spread Hot Fudge Layer: Evenly distribute the softened hot fudge over the chocolate ice cream layer.
  7. Add Cookie Crumbs: Sprinkle the baked cookie crumb pieces evenly over the hot fudge layer. Freeze for 1 hour.
  8. Soften Cookies and Cream Ice Cream: Remove cookies and cream ice cream from the freezer about 15-20 minutes before use to soften.
  9. Mix Oreo Chunks: Stir 10 chopped Oreo cookies into the softened cookies and cream ice cream to add extra texture.
  10. Form Cookies and Cream Ice Cream Layer: Spread the mixture evenly over the cookie crumb layer in the springform pan. Freeze for 4-6 hours or overnight to solidify the entire cake.
  11. Chill Mixing Bowl: Thirty minutes before frosting, chill your mixing bowl in the freezer to facilitate making whipped cream.
  12. Make Whipped Cream Frosting: In the chilled bowl, beat heavy cream, powdered sugar, and vanilla flavoring on medium speed just until sugar incorporates, then beat on high until stiff peaks form, about 3-4 minutes.
  13. Prepare Piping Bag: Set aside 1 cup of whipped cream in a piping bag fitted with a star tip for decoration.
  14. Unmold Cake: Remove the ice cream cake from the freezer. Release springform pan edges, lift out cake using a cake lifter or sturdy spatula, and place onto a serving plate or cake board.
  15. Frost Cake: Quickly spread the remaining whipped cream evenly on the sides and top of the cake. Freeze in 30-minute intervals if warming occurs during frosting.
  16. Pipe Decorations: Using the piping bag, pipe a shell or swirl pattern around the top edge of the cake with even pressure, holding the bag about a half-inch above the cake edge.
  17. Garnish: Sprinkle remaining chopped Oreo cookies over the top of the cake and drizzle with chocolate syrup if desired.
  18. Freeze Cake: Return the cake to the freezer until ready to slice and serve.

Notes

  • Allow ice cream layers to soften slightly before spreading to make layering easier and achieve a smooth finish.
  • Freeze times are approximate and may vary depending on your freezer’s efficiency.
  • Using a springform pan lined with plastic wrap aids in easy cake removal and clean presentation.
  • Chilling your mixing bowl is important for making stable whipped cream frosting.
  • If kitchen temperature is warm, work quickly and freeze in intervals to prevent melting while decorating.
  • Chocolate syrup drizzle is optional but adds extra flavor and visual appeal.

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Find it online: https://speedilyrecipes.com/dairy-queen-copycat-oreo-cookie-ice-cream-cake-recipe/