HOMEMADE DAIRY QUEEN ICE CREAM CAKE

A copycat of my favorite DQ ice cream cake, complete with a fudge filling and chocolate crunchies!

yield: 8 TO 10 SERVINGS

INGREDIENTS:
For the Cake:

2 quarts chocolate ice cream, freshly churned or softened
1 recipe Hot Fudge Sauce, prepared and cooled
24 Oreo cookies, finely chopped
2 quarts vanilla ice cream, freshly churned or softened

For the Whipped Cream Frosting:

2 cups heavy cream
4 tablespoons granulated sugar
2 teaspoons vanilla extract

DIRECTIONS:

Lightly butter a 9-inch springform pan.
Spread the chocolate ice cream into an even layer in the bottom of the springform pan. Place in the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you’ll need to rewarm briefly), then sprinkle the chopped Oreo cookies, pressing lightly so that they adhere to the hot fudge. Return to the freezer for at least 30 minutes. Lastly, dollop the vanilla ice cream over the chopped Oreos and gently spread into an even layer. Freeze for at least 8 hours, or overnight.

For full instructions kindly visit browneyedbaker.com.