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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (284g) Recipe makes 8 servings |
||
| Calories 834 | ||
| Calories from Fat 370 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.1g | 63% | |
| Saturated Fat 22.8g | 113% | |
| Monounsaturated Fat 12.6g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 3.0g | ||
| Cholesterol 64mg | 21% | |
| Sodium 544mg | 22% | |
| Potassium 588mg | 16% | |
| Total Carbohydrate 110.6g | 36% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 77.3g | ||
| Protein 10.5g | 21% | |
Copycat Dq Ice Cream Cake
By: Redneck Epicurean
Apr 10, 2006
Posted in response to a thread. I asked the sweet gals at our local DQ about making these cakes. This is it. Simple as it may seem, this is exactly the recipe. The three hours is freezer time.
SERVES 8 -12
Ingredients
- 2 quarts of your 2 favorite flavors ice cream, softened (DQ uses chocolate and vanilla)
- 1 (1 lb) package chocolate sandwich style cookies, crushed (Oreos)
- 1 (11 3/4 ounce) jar microwavable chocolate fudge topping
- 12 ounces non-dairy whipped topping
Directions
1
Butter the cake pan of your choice, then press wax paper over the bottom of the pan.2
Allow one of the flavors of ice cream to soften, then spread one flavor on the bottom of pan until the pan is almost half full.3
Sprinkle with crushed Oreo cookies.4
Heat the hot fudge in the microwave until pourable; let cool slightly then spoon hot fudge sauce over the top of this. Set in freezer until frozen.5
Fifteen minutes before removing the pan, soften the second quart of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.6
Remove from freezer and frost with a mixture of equal parts vanilla ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.
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Browse similar recipes by category
- Course > Desserts > Frozen
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Novelty > Copycat
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: CynthiaMarie
On Jun 29, 2009
Made this for my daughter's birthday. Everyone claimed to like it better than DQ! Like another reviewer, I used Whipped Cream Frosting Whipped Cream Frosting to frost it. http://www.recipezaar.com/Whipped-Cream-Frosting-39013 Thanks!
From: Chef #680579
On Jun 23, 2008
This was great!! I used birthday cake ice cream (tastes like a yello cake) and chocolate. We loved it! Maybe not exactly like DQ, but for the price difference I would choose this everytime!! I love the frosting also. Thanks for posting.
From: sissylyne
On May 23, 2007
I didn't try your recipe but I know a lot about dq cakes. I worked in a dq for 4 years, I made a huge amount of cakes in that time. I would freeze the pans first(there was no top or bottom on pans). Then put a ring of vanilla all the way to the top (around the rim). That is so you only see vanilla ice cream from the outside. Then put chocolate ice cream at the bottom to about half way up. {Then for the cookie layer, it is called krunch with cold fudge. The best description of krunch is a plain chocolate wafer cookie. It is the same type used for treatza pizzas and the wafer of their ice cream sandwiches. Now most dqs use a pre made insert for the cookie layer but you can just blend krunch and cold fudge to make it.} Place a thin layer on top of chocolate then finish with vanilla. I would scrape the top smooth and then freeze in the pan, later I would let it sit out 5-15 min to soften, for pan removal then scrape the sides for the line pattern. Refreeze then decorate. I think heavy whipping cream was used for that. We wouldn't use gel that often for writing since it looks horrible when frozen.
From: Patric
On Jun 13, 2006
This recipe does taste identical to a DQ cake! I made mine in a cheesecake pan with removable bottom. The only problem I had was with decorating the cake.I used tubes of gel which didn't seem to adher properly to the surface. (Maybe the cake could have been frozen harder.) Great recipe. Thanks for posting!!!
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