Oh dear…the Chocolate Lady has been experimenting… again!
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!
Angel girl shares a June birthday with one of her friends. So when our families enjoyed a meal together this weekend – I knew a special dessert was in order.
Since we were enduring some intense heat and I didn’t really want to turn the oven on – I decided that an ice cream cake would be perfect!
I found a yummy recipe for a peanut butter ice cream cake – but Angel Girl is not on the peanut butter kick that her older sister is – so I made some chocolate alterations.
The final result –
Chocolate Ice Cream Cake
2 cups oreo cookie crumbs
1/2 cup melted margarine or butter
6 cups of vanilla ice cream (divided)
4 ounces cream cheese (softened)
1 cup chocolate chips
1/4 cup milk
3/4 cup powdered sugar
8 ounces Cool Whip
Line the bottom and sides of a 9 inch x 5 inch 3 inch bread pan with aluminum foil.
Mix together the Oreo cookie crumbs and melted margarine. Press half of the mixture into the bottom of the prepared bread pan. Freeze for 30 minutes. Set aside the remaining crumbs.
Spread half of the ice cream over the crust and freeze for one hour or until firm.
Put the chocolate chips and milk in a microwave proof container and microwave until melted, stirring till smooth. Cool.
Beat cream cheese with the powdered sugar. Add the melted chocolate chips and mix well. Stir in the Cool Whip.
Spread the cream cheese mixture over the vanilla ice cream layer and freeze for one hour or until set.
Carefully spread the remaining ice cream over the cream cheese layer and freeze for one hour.
Press the reserved cookie crumbs on top of the ice cream and cover with plastic wrap. Freeze at least one hour before serving.
To serve, use the foil to carefully remove the ice cream cake from the pan. Slice with a serrated knife.
What a cool and yummy treat to celebrate the birthdays of two special 11 year old girls!