Recipe by CheapThrills
A true-to-DQ version of the pricey ice cream cakes. This is more of a method, really, than a recipe. This is a close copy of the DQ cakes we enjoy, at a fraction of the cost, and with ingredient control. Feel free to substitute your own cake and icing. Make sure you have room in the freezer before starting assembly. I keep round cake layers on-hand in the freezer; you may need to make yours fresh. Use half the ingredients for one cake -- this makes two. Prep time includes freezing time during assembly only.
- 1 (18 ounce) package cake mix, chocolate
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 1⁄2 gallon ice cream, your favorite flavor
- 2 (10 ounce) containers frosting, prepared (or equivalent of your own)
- cake decorations, jimmies, sprinkles, etc.
Directions See How It's Made
- Prepare the cake mix according to package directions.
- Bake in 8" round pan(s).
- Cool, remove from pan, wrap tightly and freeze overnight or longer.
- (Alternatively, you can cook the cake in a springform pan, which will make the rest of the assembly go much easier. I destroy springform pans so I use this method.).
- When ready to assemble, let ice cream soften for 20 minutes at room temp, OR heat in microwave for 30 seconds.
- Unwrap one cake round and place on a cardboard round.
- Using heavy duty foil, wrap the outside only and tuck under, forming a cylinder form around the cake. (Or just use the sides of the springform pan.).
- Scoop the ice cream into the form and smooth with the back of a spoon, so that there are no air pockets, and the ice cream forms a firm layer on top of the cake.
- Use as much ice cream as you like -- I use enough to form a layer the same depth as the cake, about half of a half-gallon.
- Return the cake to the freezer for 30-45 minutes, until firm.
- While freezing, prepare frosting.
- A shortening and powdered sugar frosting works well for this because it is quite firm, but a canned frosting is good in a pinch.
- Add a few drops of flavoring to canned frosting and mix well for an extra touch.
- Remove cake from the freezer and remove the foil wrap. (If using a springform pan, remove the whole thing from the pan at this point.)
- Frost the cake and decorate as desired.
- Place the cake back in the freezer for one hour, then cover or LIGHTLY wrap, and keep frozen.
- To serve, let cake rest at room temperature for 1/2 hour to make cutting easier. Each cake serves 8.