Copycat Dairy Queen Ice Cream Cake | The Recipe Rebel скачать в хорошем качестве

Copycat Dairy Queen Ice Cream Cake | The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/copyca... Ingredients Chocolate crumbles ▢20 chocolate sandwich cookies with frosting (roughly chopped) ▢½ cup thick chocolate fudge sauce (warmed) Ice cream cake ▢6 cups chocolate ice cream (softened but not melted) ▢6 cups vanilla ice cream ▢1 cup thick chocolate fudge sauce* (or chocolate ganache – see note) Whipped cream ▢2 cups heavy whipping cream ▢⅓-½ cup powdered icing sugar ▢1 teaspoon vanilla ▢sprinkles for garnish Instructions Chocolate crumbles In a medium bowl, stir together the chopped cookies and warmed fudge sauce. Cover and set aside (you can also make these just before adding them to the cake) Ice cream cake Line a 9 inch springform pan with parchment paper by pinching it in between the top and bottom piece (optional but helps with easy removal). Spread chocolate ice cream into the bottom of the pan and place in the freezer to freeze until firm, about 2 hours. Spread 1 cup chocolate fudge sauce (or see chocolate ganache instructions below) onto the chocolate ice cream and freeze until firm, about 1 hour. Spoon the chocolate crumbles over the hot fudge sauce in an even layer. Cover with a piece of plastic wrap and press down gently into the frozen sauce. Place in the freezer and allow the vanilla ice cream to soften for 20 minutes. Spread vanilla ice cream over top and freeze until firm — the time required will depend on how soft your ice cream is, but I recommend at least 4 hours or longer if your other layers were not completely frozen. Whipped cream In a medium bowl, beat cream, powdered sugar, and vanilla with an electric mixer on medium speed until stiff peaks form. Remove ice cream cake from the pan and place on a plate. Spread whipped cream over the sides and the top of the ice cream cake, adding a swirl around the edge if desired. Add sprinkles if using. Freeze until ready to serve.