C T's Ice Cream Cake Much Like D Q

Indulge in the ultimate summertime treat with "C T's Ice Cream Cake Much Like D Q," a decadent dessert inspired by the classic Dairy Queen favorite. This no-bake ice cream cake combines layers of creamy vanilla ice cream, rich fudge sauce, and a crunchy chocolate cookie crust, all topped with velvety whipped topping and optional chocolate sprinkles for a decorative touch. The surprise layer of chocolate shell topping adds an irresistible crunch, making every bite a delightful medley of textures. Perfect for birthdays, holidays, or any special occasion, this dessert is easy to prepare and customizable to your preferences. With just 30 minutes of prep time and a few simple ingredients, this homemade ice cream cake is your stress-free ticket to frozen dessert heaven!

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 12

Ingredients

• 24 cookies Chocolate sandwich cookies (e.g., Oreo)
• 6 tablespoons Unsalted butter, melted
• 1.5 quarts Vanilla ice cream, softened
• 1 cup Fudge sauce
• 1 cup Chocolate shell topping
• 8 ounces Whipped topping (e.g., Cool Whip), thawed
• 1 tablespoon Chocolate sprinkles (optional)

Directions

Step 1

1. Prepare the cookie crumble crust: Place the chocolate sandwich cookies in a food processor and pulse until they are fine crumbs. Transfer to a mixing bowl and stir in melted butter until well combined.

Step 2

2. Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the pan in the freezer to chill for 15 minutes.

Step 3

3. Remove the vanilla ice cream from the freezer and let it soften for about 10 minutes. Spread half of the softened ice cream evenly over the chilled cookie crust.

Step 4

4. Pour the fudge sauce over the ice cream layer, spreading it evenly. Freeze the pan for 10 minutes to firm up the fudge layer.

Step 5

5. Sprinkle the chocolate shell topping over the fudge layer, allowing it to set into a crunchy texture. Add the remaining softened ice cream evenly over the top.

Step 6

6. Spread the whipped topping evenly over the ice cream layer. Smooth the surface with a spatula.

Step 7

7. If desired, sprinkle chocolate sprinkles on top for decoration.

Step 8

8. Cover the cake with plastic wrap or aluminum foil and freeze for at least 6 hours or preferably overnight to fully set.

Step 9

9. Before serving, remove the cake from the springform pan and transfer it to a serving platter. Allow the cake to sit at room temperature for 5-10 minutes to soften slightly for easier slicing.

Step 10

10. Slice and serve immediately. Enjoy your homemade ice cream cake!

Nutrition Facts

Serving size	(2235.9g)

Amount per serving	% Daily Value*
Calories	6430.1

Total Fat 388.5g	0%
Saturated Fat 251.4g	0%
Polyunsaturated Fat g
Cholesterol 810.6mg	0%
Sodium 2237.5mg	0%
Total Carbohydrate 722.9g	0%
Dietary Fiber 23.6g	0%
Total Sugars 554.2g
Protein 58.4g	0%

Vitamin D 142.0IU	0%
Calcium 1915.0mg	0%
Iron 18.7mg	0%
Potassium 3238.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 3.5%

Carbs: 43.7%