Subj : T.O.H. Daily Recipe - 629
To   : All
From : Dave Drum
Date : Sat May 31 2025 01:51 am

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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