Ice Cream Cake
- 1 Gallon chocolate ice cream
- 1 Gallon vanilla ice cream
- 1 16 oz package of OREO cookies
- 1/2 Cup of chocolate sauce
- 1 Jar of hot fudge
Prep For Cookie Crumb
Remove the cream filling and Crush OREO cookies into small pieces. In a mixing bowl, slowly mix in small amounts of liquid chocolate sauce (hershey's syrup will work) with crushed OREO's until the cookie crumbs are evenly coated. Don't add to much. You want the OREO cookie crumb to be coated with the sauce, but not drenched in it. You should be able to pick up the cookie crumb in you hand without a sticky mess
Making The Ice Cream Cake
Let the ice cream sit on the counter long enough to become spreadable. Watch this closely, to long and it won't re-freeze correctly. You will also want to let the fudge be left at room temp to be spreadable as well.
Spread an inch thick amount of vanilla ice cream around the inside rim of the cake ring. Then fill the middle up half way with chocolate ice cream. Spread 1/2 inch thick layer of OREO cookie crumb in the middle. Use a knife to dip into the fudge and then hover over the middle of the ice cream cake. Cover the cookie crumb with about 1/2 inch thick layer of fudge. Fill the rest of the middle with chocolate ice cream up to almost the top. Cover the top with more vanilla ice cream.
Stick back in the freezer for at least 6 hours.
Decorating Your Ice Cream Cake
Dairy Queen uses whip cream topping, it really goes best with any ice cream cake recipe. The whipped cream that comes in a freezer tub will be much more spreadable them the canned whipped topping. After frosting, add your writing or decoration, then back into the freezer until ready to serve.
Remove 10 minutes prior to serving to allow to soften up enough for cutting.