My husband just started a new job this week, and I decided to celebrate with this over-the-top-delicious ice cream cake. Congratulations, Ry!
I don’t know about you, but where I grew up Dairy Queen ice cream cake was the cake to have at every celebration. In fact, it seems that each birthday party I attended from kindergarten through middle school was accompanied by the classic “cool treat.” (Except for me; I was the odd ball who loved Angel food cake, which my mom would make special for me each year – thanks mom <3)
I can certainly understand the appeal; the cake consists of a crunchy, fudge-y cookie center, which is sandwiched by rich chocolate and vanilla ice cream, and then topped with a sweet whipped icing. In sum, it’s an ice cream lover’s dream. (See video above)
With food allergies on the rise, however (myself included), fewer and fewer people can indulge in a slice of this dairy heaven…until now, that is. Combine gluten free cookies and lactose free ice cream, and you’re on your way to ice cream cake bliss for everyone. In fact, if you swap the ice cream for a soy alternative, dairy-free and vegans can indulge, too. Ice cream cake for all!
Was ice cream cake popular where you grew up? What’s your favorite celebration dessert? Let me know or link up below!
Dairy Queen Ice Cream Cake
Time: 20 minutes + 3-4 hours chill time
- 1 qt. chocolate ice cream, softened (I use Breyers Lactose Free)
- 1.5 qt. vanilla ice cream, softened (I use Breyers Lactose Free)
- 18 cream-filled chocolate sandwich cookies (I use Glutino gluten free)
- 3/4 cup hot fudge (here is a delicious dairy free alternative)
- 3 cups whipped topping (I use light cool whip, which is dairy free. Homemade whipped cream recipe below)
- Sprinkles (optional)
- Line a 10-inch spring form pan with parchment paper.
- Place chocolate ice cream into pan. Smooth and even out.
- Crumble sandwich cookies. (See video above)
- Evenly sprinkle cookie crumbles over chocolate ice cream.
- Smooth hot fudge over the cookies. Freeze one hour.
- Add softened vanilla ice cream over the top of the hot fudge. Smooth and even out.
- Freeze an additional two-three hours or until ice cream is firm.
- Remove cake from spring form pan.
- Frost cake with whipped cream (cool whip or real whipped cream – recipe follows)
- Decorate as desired with sprinkles.
- Return to freezer until whipped cream hardens and you’re ready to serve.
- Remove from freezer for a few minutes before serving. Use a hot knife for the cleanest cut. Enjoy!
Yield: Frosting for one cake
- 1 pint heavy cream, well chilled
- 1 cup powdered sugar
- 1 tsp. vanilla
- Chill both bowl and beater.
- Add cream and beat until frothy.
- Add the powdered sugar and vanilla gradually while beating.
- Whip until you reach a light frosting-like texture.
- Use immediately.