This time I was attempting to duplicate an Ice Cream Cake at Dairy Queen.
They look so simple – layers of cake followed by layers of ice cream – right?!
I can do that – right?!
Well – maybe not.
It sure tasted wonderful – but it didn’t look nearly as nice as the ones on TV!
I started with an Oreo cookie crust in the bottom of a springform pan.
When that cooled, I added a layer of softened chocolate ice cream and put the pan in the freezer. An hour later I added a layer of softened vanilla ice cream and refroze the pan.
I repeated this 2 more times until I got to the top of the springform pan.
I should have stopped there and just frosted it with Cool Whip – but no – I had to get creative.
I whipped up a chocolate sauce recipe – thinking that it would be the perfect topping. It tasted wonderful as I licked the spoon – but when I went to put it on the cake it became a gloppy mess! It never stuck to the top of the ice cream and slip off in little piles.
I refroze it thinking (alright – hoping!) that it would stick. But alas – it didn’t work. The chocolate glaze remained a mud slick.
To serve the cake, I removed the side of the springform pan and cut the cake into wedges – then carefully pressed the chocolate glaze on the top before plating.
Everything tasted wonderful – you just had to overlook the fingerprints in the chocolate mud slide!
When the Chocolate Lady makes this dessert again – I will frost it with Cool Whip and make cute chocolate drizzles on the top with fudge sauce from a jar!
I may even get adventurous and trade out the ice cream flavors – wouldn’t a layer of coffee ice cream be delish with the chocolate? Or maybe a strawberry layer?
I sure do love to experiment – especially when it involves chocolate!