Homemade Cookies and Cream Ice Cream Cake – Copycat DQ Recipe

Choose any two flavors you love—think classic chocolate and vanilla, or get creative with combos like chocolate and cookies & cream, or even chocolate and peppermint! I typically use about 1.5 quarts of each flavor.First, line a 9″ round cake pan with parchment paper. Scoop in one flavor of soft ice cream and smooth it out evenly.Next, grab another identical 9″ round pan, line it with parchment paper as well, and add your second flavor of ice cream, smoothing it out just like the first one. Cover both pans tightly with foil or plastic wrap, then pop them in the freezer for a couple of hours until they’re solid.

Crush up some Oreo cookies and combine them with melted butter. Press the mixture into a cookie sheet lined with parchment paper. Bake at 350°F for 8-10 minutes. Once baked, let it cool, then break it apart into smaller clumps. Set those delicious pieces aside for later!

Once everything is frozen solid, it’s time to assemble your dessert masterpiece!- Start by flipping the bottom layer onto a large plate.- Next, sprinkle and press cookie pieces on top until it’s fully covered.- Drizzle a jar of your favorite (unheated) hot fudge sauce over the cookies.- Now, flip the other layer of ice cream on top of the fudge for that perfect combination.Cover it up and pop it back in the freezer for another 30-60 minutes

Grab your hand mixer and combine heavy whipping cream, powdered sugar, and a splash of vanilla extract! Whip until it reaches a thick, fluffy consistency

Take it out of the freezer and generously spread a luscious layer of whipped cream on the top and sides. Give your cake that classic DQ style by piping decorations along the edges and adding a generous sprinkle of colorful round sprinkles for a fun finishing touch