Description
Indulge in the nostalgic flavors of this Copycat Dairy Queen Ice Cream Cake, featuring layers of creamy ice cream and a crunchy Oreo cookie crust.
Ingredients
Scale
- 2 pints of ice cream (your favorite flavors)
- 1 package of Oreo cookies
- 1/2 cup of chocolate syrup
- 1/2 cup of whipped cream
- 1/4 cup of crushed nuts (optional)
Instructions
- Crush the Oreos: Place the Oreo cookies in a food processor or a zip-top bag and crush them until fine.
- Combine with Butter: In a mixing bowl, mix the Oreo crumbs with melted butter until well combined.
- Form the Crust: Press the mixture into the bottom of a springform pan and freeze for about 10 minutes.
- Add the Ice Cream: Scoop one pint of ice cream into the crust, smoothing it out.
- Drizzle Chocolate Syrup: Top the ice cream with chocolate syrup and optional whipped cream.
- Freeze Again: Return the cake to the freezer for 15-20 minutes to firm the first layer.
- Layer More Ice Cream: Add the second pint of ice cream on top and smooth it out.
- Final Freeze: Allow the cake to freeze until firm for about 2 hours.
- Decorate & Serve: Before serving, top with whipped cream and sprinkle on crushed nuts.
Notes
Make ahead up to two days in advance and keep covered in the freezer. Customize with different ice cream flavors or toppings as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg