MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Copycat Dairy Queen Ice Cream Cake
Categories: Icecream, Dairy, Chocolate
     Yield: 1 Cake

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 @ 350°F/175°C.

 In a large bowl, combine Oreo cookie crumbs and melted butter.
 Transfer mixture to a baking sheet; spread into an even layer. Bake
 10 to 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 to 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 1/2" 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 to 30 minutes or until firm.

 Remove chocolate ice cream from the freezer; let soften for 15 to
 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 to
 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 4 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.

 Recipe by Lauren Habermehl, Pewaukee, Wisconsin

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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