Ingredients for Almost Dairy Queen Blizzard Ice Cream Cake
- 1 1/2 cups crushed Oreo cookies and 1 (20 ounce) package Oreo cookies, coarsely crushed
- 1/2 gallon vanilla ice cream, softened
- 1 (8 ounce) container frozen whipped topping, thawed
- 1/4 cup butter, melted
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How to Make Almost Dairy Queen Blizzard Ice Cream Cake
- Prepare a 13 x 9-inch baking pan by lining it with parchment paper, leaving an overhang on the sides to help lift the cake later.
- **Make the Crust:**
- In a medium bowl, combine 1 ½ cups of crushed chocolate sandwich cookies (about 1 ½ sleeves) with ¼ cup melted butter. Mix until well combined and crumbly.
- Press the cookie crumb mixture firmly and evenly into the bottom of the prepared pan.
- Process one 20-ounce bag of chocolate sandwich cookies in a food processor until coarsely crushed. Set aside a little less than half (approximately 1 ½ cups) of the crumbs for topping.
- **Make the Ice Cream Layer:**
- In a large bowl, gently fold 1/2 gallon of softened vanilla ice cream (or your favorite flavor) with the coarsely crushed cookies (about 3 cups). Be careful not to overmix.
- Gently fold in 8 ounces (1 cup) of thawed cool whip topping until just combined.
- Spread the ice cream mixture evenly over the cookie crust.
- Sprinkle the reserved crushed sandwich cookies evenly over the top.
- **Freeze:** Cover the pan tightly with plastic wrap, then with aluminum foil to prevent freezer burn. Freeze for at least 5 hours, or preferably overnight, until completely firm.
- **Serve:** To serve, let the cake sit at room temperature for 10-15 minutes before lifting it out of the pan using the parchment paper overhang. Slice and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
158g
Fat
57g
Carbs
19g
