Dairy Queen Ice Cream Cake (Printable Version)

Frozen layers of cookie crumbs, chocolate and vanilla ice cream, hot fudge, and whipped cream frosting.

# What You'll Need:

→ Cookie Layer

01 - 20 crushed chocolate sandwich cookies with cream filling
02 - 4 tablespoons salted sweet cream butter, melted

→ Ice Cream Layer

03 - 1 quart chocolate ice cream
04 - 1 quart vanilla bean ice cream

→ Hot Fudge Layer

05 - 11.75 ounces hot fudge topping

→ Whipped Cream Frosting

06 - 2 cups cold heavy cream
07 - 1¼ cups powdered sugar
08 - 1½ teaspoons clear vanilla flavoring
09 - Colorful sprinkles (optional garnish)

# Step-by-Step Guide:

01 - Line a 9-inch springform pan with plastic wrap and set aside. Preheat the oven to 350°F. Line a 10x15-inch baking sheet with parchment paper and set aside.
02 - Combine crushed chocolate sandwich cookies and melted butter in a small bowl. Spread mixture evenly over the prepared baking sheet. Bake for 7 to 8 minutes, then let cool completely.
03 - Remove chocolate ice cream from freezer and allow to soften for 15 to 20 minutes for easier spreading.
04 - Spread softened chocolate ice cream evenly into the bottom of the springform pan. Freeze for 30 minutes to 1 hour to firm.
05 - Warm hot fudge topping in the microwave for 20 to 25 seconds until soft but not hot.
06 - Spread softened hot fudge evenly over the chocolate ice cream layer using a spatula.
07 - Sprinkle cooled baked cookie crumbs evenly over hot fudge. Freeze the pan for 1 hour.
08 - Remove vanilla ice cream from freezer 15 to 20 minutes before spreading to soften slightly.
09 - Spread softened vanilla ice cream evenly over the cookie crumb layer. Freeze for 4 to 6 hours or overnight.
10 - Place metal mixing bowl in freezer for 30 minutes before whipping cream.
11 - Combine cold heavy cream, powdered sugar, and vanilla flavoring in chilled bowl. Beat on medium speed until sugar incorporates, then high until stiff peaks form, about 3 to 4 minutes.
12 - Reserve 1 cup of whipped cream in a piping bag fitted with a large star tip for decoration.
13 - Remove ice cream cake from freezer and release from springform pan. Remove plastic wrap and transfer cake to serving platter. Quickly frost sides and top with remaining whipped cream using spatula.
14 - Pipe whipped cream around the top edge of the cake using even pressure. Sprinkle colorful sprinkles over the top. Return to freezer until serving.

# Additional Notes:

01 - For easier spreading, allow ice cream to soften slightly but do not melt.
02 - Keep the mixing bowl chilled to achieve optimal whipped cream consistency.
03 - Work quickly when frosting to prevent the ice cream from melting.

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