Description
A homemade version of the iconic Dairy Queen ice cream cake with layers of ice cream, chocolate syrup, and an Oreo cookie crust.
Ingredients
Scale
- 2 pints of ice cream (favorite flavors)
- 1 package of Oreo cookies
- 1/2 cup of chocolate syrup
- 1/2 cup of whipped cream
- 1/4 cup of crushed nuts (optional)
Instructions
- Crush the Oreos by placing them into a food processor and blitz until finely crumbled.
- Mix the crust by combining Oreo crumbs with melted butter until it resembles wet sand.
- Form the crust by pressing the mixture into the bottom of a springform pan and freezing for 10 minutes.
- Add one pint of ice cream into the crust, smoothing it down with a spatula.
- Layer with chocolate syrup, drizzling it over the first ice cream layer.
- Spread whipped cream over the chocolate syrup for sweetness.
- Freeze again for 15-20 minutes to firm up.
- Top with the second pint of ice cream, smoothing it out and freezing for about 2 hours.
- Add final toppings like whipped cream and crushed nuts before serving.
Notes
Make this cake ahead of time; it keeps well in the freezer for up to two weeks. Use softened ice cream for easier spreading.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg