MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Copycat Dairy Queen Ice Cream Cake
 Categories: Icecream, Dairy, Chocolate
      Yield: 1 Cake

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 @ 350 F/175 C.

  In a large bowl, combine Oreo cookie crumbs and melted butter.
  Transfer mixture to a baking sheet; spread into an even layer. Bake
  10 to 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 to 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 1/2" 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 to 30 minutes or until firm.

  Remove chocolate ice cream from the freezer; let soften for 15 to
  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 to
  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 4 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.

  Recipe by Lauren Habermehl, Pewaukee, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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