Although there are many different desserts that we could put on the table, it seems as if cake is always going to be a favorite. In fact, I don’t know anyone who would turn away a piece of cake, regardless of whether it was chocolate, lemon or Angel food. Of course, we all have our favorites and for many of us, ice cream cake is at the top of the list.
When it comes to ice cream cake, Dairy Queen really seems to have the market cornered. That is, of course, until you see this recipe. It so perfectly mimics the Dairy Queen ice cream cake that you are not going to believe it is actually a copycat recipe. Put this on the table and people will instantly think it is a party.
1 tub (1.5 quarts) chocolate ice cream, slightly softened
1 package (14.2 ounces) Oreo cookies, crushed
1 tub (1.5 quarts) vanilla ice cream, slightly softened
24 ounces Cool Whip, thawed
Line a 9-inch springform pan with parchment paper on the bottom and the sides.
Create the first layer in the springform pan with scooped chocolate ice cream, smoothing out the top evenly.
Evenly spread out the next layer with crushed Oreo cookies, then add scoops of vanilla ice cream on top of the cookies, again smoothing out evenly with a spatula.
Freeze cake at least 3-4 hours, or overnight, until firmly frozen.
Once frozen, working quickly, take the cake out of the springform, and transfer to a serving plate. Decorate the cake with Cool Whip all over, then use a piping bag with a large star tip around the edges of the cake.
Return the cake to the freezer for about 2 hours, or until firm once more. Decorate with sprinkles before slicing and serving.