MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Copycat Dairy Queen Ice Cream Cake
Categories: I scream, Dairy, Chocolate
Yield: 1111 servings
MMMMM------------------CHOCOLATE COOKIE CRUNCH-----------------------
1 c Oreo cookie crumbs
2 tb Butter, melted
3 tb Chocolate hard-shell ice
- cream topping
MMMMM-----------------CHOCOLATE GANACHE FILLING----------------------
1/2 c Heavy whipping cream
1 c Semisweet chocolate chips
3 tb Light corn syrup
1/2 ts Vanilla extract
MMMMM----------------------ICE CREAM LAYERS---------------------------
1 1/2 qt Vanilla ice cream
1 1/2 qt Chocolate ice cream
MMMMM-----------------------WHIPPED CREAM----------------------------
1 c Heavy whipping cream; cold
Place a 9" springform pan into freezer to chill at least
30 minutes.
Set oven @ 350ºF/175ºC.
In a large bowl, combine Oreo cookie crumbs and melted
butter. Transfer mixture to a baking sheet; spread into
an even layer. Bake 10-11 minutes or until lightly
toasted. Transfer back to mixing bowl; let slightly
cool. Add chocolate shell topping; stir to combine.
Transfer back to baking sheet. Freeze 30 minutes;
crumble into small, coarse pieces. Refrigerate until
ready to use.
In a small saucepan, bring the heavy cream to a strong
simmer; remove from heat. Place chocolate chips in a
large glass bowl; add hot heavy cream. Stir until
chocolate chips have melted. Stir in corn syrup and
vanilla extract until glossy and fully incorporated. Set
aside; let cool completely.
While the ganache cools, remove vanilla ice cream from
the freezer; let soften 15-20 minutes on the counter.
When the ice cream has softened, spoon about half of the
vanilla ice cream into a gallon-size freezer bag.
(Return extra vanilla ice cream to the freezer.) Snip
the corner of the bag to create a half-inch round
opening. Begin to pipe the vanilla ice cream around the
inside edge of the springform pan, working your way
almost to the top of the pan. Use an offset spatula to
smooth the edges of the ice cream to create a thin,
smooth wall of vanilla ice cream around the edge of the
pan, leaving a hollow center to add the remaining ice
cream, fudge and cookie crumbles. Freeze 20-30 minutes
or until firm.
Remove chocolate ice cream from the freezer; let soften
for 15-20 minutes. Once the vanilla ice cream wall has
firmed up in the pan, spoon chocolate ice cream into the
center of the cake pan lined with vanilla ice cream.
Smooth and level the chocolate ice cream with an offset
spatula.
Pour a generous layer of the chocolate ganache over the
chocolate ice cream layer; smooth with an offset
spatula. Sprinkle ganache with chilled cookie crumbles;
gently smooth to form an even layer. Freeze chocolate
ice cream, fudge and cookie crumble layers 20-30 minutes
or until firm.
Meanwhile, remove the remaining vanilla ice cream again;
let soften on the counter. Once the chocolate layers
have firmed up, spoon the remaining softened vanilla ice
cream over the other layers. Use offset spatula to
smooth the vanilla ice cream evenly over the other
layers; the vanilla layer should come to the very top of
the springform pan. Freeze cake for at least four hours
or overnight.
Meanwhile, place whipping cream in a large bowl; beat at
medium-high speed until soft peaks begin to form.
Gradually add confectioners' sugar and vanilla extract;
beat on medium speed until strong peaks form. Keep
refrigerated until ready to decorate the cake.
Remove ice cream cake from the freezer; use a clean
dishcloth soaked in hot water to defrost and loosen the
ice cream from the sides of the springform pan.
Carefully remove the outside ring of the pan. If the
outer ring doesn’t remove easily, continue to warm the
pan with the hot dishcloth until it lifts easily off the
cake. Next, use an icing smoother to clean up any
imperfections on the sides of the cake. Return the cake
to the freezer for 20 minutes to firm up the outside
edges. Using an offset spatula or pastry bag, frost the
cake with whipped cream. Top with sprinkles of your
choice. Slice and serve.
Lauren Habermehl, Pewaukee, Wisconsin
Makes: 1 ice cream cake
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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