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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Copycat Dairy Queen Ice Cream Cake   
    Categories: I scream, Dairy, Chocolate   
         Yield: 1111 servings   
       
   MMMMM------------------CHOCOLATE COOKIE CRUNCH-----------------------   
         1 c  Oreo cookie crumbs   
         2 tb Butter, melted   
         3 tb Chocolate hard-shell ice   
              - cream topping   
      
   MMMMM-----------------CHOCOLATE GANACHE FILLING----------------------   
       1/2 c  Heavy whipping cream   
         1 c  Semisweet chocolate chips   
         3 tb Light corn syrup   
       1/2 ts Vanilla extract   
      
   MMMMM----------------------ICE CREAM LAYERS---------------------------   
     1 1/2 qt Vanilla ice cream   
     1 1/2 qt Chocolate ice cream   
      
   MMMMM-----------------------WHIPPED CREAM----------------------------   
         1 c  Heavy whipping cream; cold   
       
     Place a 9" springform pan into freezer to chill at least   
     30 minutes.   
        
     Set oven @ 350ºF/175ºC.   
        
     In a large bowl, combine Oreo cookie crumbs and melted   
     butter. Transfer mixture to a baking sheet; spread into   
     an even layer. Bake 10-11 minutes or until lightly   
     toasted. Transfer back to mixing bowl; let slightly   
     cool. Add chocolate shell topping; stir to combine.   
     Transfer back to baking sheet. Freeze 30 minutes;   
     crumble into small, coarse pieces. Refrigerate until   
     ready to use.   
        
     In a small saucepan, bring the heavy cream to a strong   
     simmer; remove from heat. Place chocolate chips in a   
     large glass bowl; add hot heavy cream. Stir until   
     chocolate chips have melted. Stir in corn syrup and   
     vanilla extract until glossy and fully incorporated. Set   
     aside; let cool completely.   
        
     While the ganache cools, remove vanilla ice cream from   
     the freezer; let soften 15-20 minutes on the counter.   
     When the ice cream has softened, spoon about half of the   
     vanilla ice cream into a gallon-size freezer bag.   
     (Return extra vanilla ice cream to the freezer.) Snip   
     the corner of the bag to create a half-inch round   
     opening. Begin to pipe the vanilla ice cream around the   
     inside edge of the springform pan, working your way   
     almost to the top of the pan. Use an offset spatula to   
     smooth the edges of the ice cream to create a thin,   
     smooth wall of vanilla ice cream around the edge of the   
     pan, leaving a hollow center to add the remaining ice   
     cream, fudge and cookie crumbles. Freeze 20-30 minutes   
     or until firm.   
        
     Remove chocolate ice cream from the freezer; let soften   
     for 15-20 minutes. Once the vanilla ice cream wall has   
     firmed up in the pan, spoon chocolate ice cream into the   
     center of the cake pan lined with vanilla ice cream.   
     Smooth and level the chocolate ice cream with an offset   
     spatula.   
        
     Pour a generous layer of the chocolate ganache over the   
     chocolate ice cream layer; smooth with an offset   
     spatula. Sprinkle ganache with chilled cookie crumbles;   
     gently smooth to form an even layer. Freeze chocolate   
     ice cream, fudge and cookie crumble layers 20-30 minutes   
     or until firm.   
        
     Meanwhile, remove the remaining vanilla ice cream again;   
     let soften on the counter. Once the chocolate layers   
     have firmed up, spoon the remaining softened vanilla ice   
     cream over the other layers. Use offset spatula to   
     smooth the vanilla ice cream evenly over the other   
     layers; the vanilla layer should come to the very top of   
     the springform pan. Freeze cake for at least four hours   
     or overnight.   
        
     Meanwhile, place whipping cream in a large bowl; beat at   
     medium-high speed until soft peaks begin to form.   
     Gradually add confectioners' sugar and vanilla extract;   
     beat on medium speed until strong peaks form. Keep   
     refrigerated until ready to decorate the cake.   
        
     Remove ice cream cake from the freezer; use a clean   
     dishcloth soaked in hot water to defrost and loosen the   
     ice cream from the sides of the springform pan.   
     Carefully remove the outside ring of the pan. If the   
     outer ring doesn’t remove easily, continue to warm the   
     pan with the hot dishcloth until it lifts easily off the   
     cake. Next, use an icing smoother to clean up any   
     imperfections on the sides of the cake. Return the cake   
     to the freezer for 20 minutes to firm up the outside   
     edges. Using an offset spatula or pastry bag, frost the   
     cake with whipped cream. Top with sprinkles of your   
     choice. Slice and serve.   
        
     Lauren Habermehl, Pewaukee, Wisconsin   
        
     Makes: 1 ice cream cake   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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