I am such a huge fan of ice cream cakes and I always eat them whenever I have the chance to, I just love the idea of fusing two kinds of desserts in one. Which is why I was really looking forward to this recipe by Ashley . The Recipe Rebel on YouTube and I immediately gave it a try at home, and it did not disappoint because it tasted just as good as the original if not better.
- 20 chocolate sandwich cookies with frosting, roughly chopped
- ½ cup thick chocolate fudge sauce, warmed
Line a 9-inch springform pan with parchment paper, then add the chocolate ice cream to the bottom of the pan, and spread it evenly. Place it in the freezer, then let it freeze for at least 2 hours or until firm, and add a cup of chocolate fudge sauce all over it spreading it evenly. Put it back in the fridge to freeze for 1 more hour or until firm and set, then mix together the chopped cookies and warmed fudge sauce in a mixing bowl until combined, and add them on top of the frozen fudge sauce.
Cover it with plastic wrap, then gently press it down into the frozen sauce, let the vanilla ice cream soften for about 20 minutes, and spread it all over the top. Freeze it for at least 4 hours or until set, then in a separate mixing bowl, beat together the cream, powdered sugar, and vanilla over medium speed until stiff peaks form, and then unmold the ice cream cake into a serving plate. Cover the cake with the whipped cream, then add sprinkles, and freeze until ready to serve. Enjoy!
Original source: https://diyjoy.com/easy-copycat-dairy-queen-ice-cream-cake-recipe/