Ingredients for Copycat Dq Ice Cream Cake
- Ice Cream
- Chocolate Sandwich Style Cookies
- Chocolate Fudge Topping
- Non Dairy Whipped Topping
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Copycat Dq Ice Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Copycat Dq Ice Cream Cake
- Grease and flour a 9x13 inch baking pan. Line the bottom with parchment paper, leaving an overhang on the sides to help with lifting.
- Soften 1 (1.5 quart) container of your favorite ice cream flavor. Spread evenly in the prepared pan to a depth of about 1 inch.
- Sprinkle 1 ½ cups crushed Oreo cookies evenly over the ice cream layer.
- Heat 1 cup hot fudge topping in the microwave in 30-second intervals, stirring until smooth and pourable. Let cool slightly.
- Drizzle the cooled hot fudge sauce over the Oreo layer.
- Freeze for at least 2 hours, or until solid.
- Fifteen minutes before serving, soften a second (1.5 quart) container of a different ice cream flavor.
- Spread the softened ice cream evenly over the fudge layer, smoothing the top with a spatula or the back of a spoon.
- Return to the freezer for at least 30 minutes to allow the top layer to firm up.
- In a medium bowl, combine 1 cup softened vanilla ice cream with 1 cup thawed frozen whipped topping. Beat until smooth and fluffy.
- Frost the cake with the vanilla ice cream mixture.
- Return to the freezer for at least 15 minutes before serving to allow the frosting to set slightly.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
302g
Fat
117g
Carbs
35g
