Love makes us do crazy things. Once a year, it drives me to give up all my food rules to buy Oreo cookies. I can’t help it! I mean look at this handsome fella.
Plus, its his birthday and he puts up with so much crazy food the rest of the year, I owe him.
In the budding years of our romance, I tried to impress Brian with fancy cakes and desserts for his birthday, but he never seemed blown away. Then I started realizing that every time a gosh darn Dairy Queen ice cream cake commercial came on, Brian’s face lit up. So the third year we were dating I refused to stoop so low as to buy a Dairy Queen cake, but I could be creative and make my own…even if it meant procuring some Oreos.
Four years later, Emily’s Version of the Dairy Queen Ice Cream Cake is the only acceptable dessert for Brian’s birthday. The Oreos (and yes, I admit a few of the Oreos never make it in the cake) are worth it for love.
Emily’s Version of the Dairy Queen Ice Cream Cake
1 9-inch cake
Note: It is best to use two flavors of ice cream. This year, Brian requested chocolate and strawberry flavors, “and not the healthy kind of strawberry ice cream, the bright pink kind.” Also, this recipe isn’t an exact science – i.e. sometimes I use all of the ice cream, sometimes not. I just use my judgement and go from there.
2 1.5 quart ice cream flavors (2 different flavors of your choice)
18 Oreo cookies (or other chocolate, cream-filled, cookies)
1 (17.5 oz) jar chocolate fudge sauce (like Smucker’s Toppings Chocolate Fudge)
Lightly grease a 9-inch spring form pan (if you don’t have a spring form pan, use any baking dish of your choice, you will just have to serve the cake directly from the pan vs. removing it – and to be honest, much less messy). This time around, I also put a round of parchment paper on the bottom of the pan.
Remove one flavor of ice cream from the freezer. Let stand at room temperature for 15 minutes to soften. Spread ice cream evenly over bottom of the pan (sometimes I end up using the whole 1/2 gallon, sometimes not, just use your judgement). Cover and put in freezer for 30-45 minutes.
In the meantime, put Oreo cookies in a large ziploc bag and crush with a rolling pin until cookies are broken apart, but still very chunky. Put cookie chunks in a medium sized bowl. Add entire jar of chocolate sauce to cookies and stir until well combined (you may need to mic the sauce for a few seconds before doing this to loosen it a little). Remove pan from freezer and spread cookie mixture over ice cream layer. Return to freezer and freeze for 30-45 minutes.
Let second ice cream flavor sit at room temperature for 15 minutes. Once again, remove pan from freezer and spread ice cream over cookie layer (again, use as much as you like). Freeze for at least 3 hours.
Decorate frozen cake as desired. You could add sprinkles, ice cake in whipped cream, add nuts to the Oreo filling. This is so easy it allows you to be creative. Have fun!
When ready to serve, run a sharp knife around edge of spring form pan. Release cake from pan and, if possible, remove cake from the bottom of the pan (if you are unable to do so, that is okay, just serve off of bottom of pan). Place cake on a serving dish and let rest at room temperature for 5-10 minutes to allow for easier cutting. Slice cake with a sharp, serrated knife that has been run under hot water.