Ice Cream Cake - Dairy Queen Copycat

One of my and my sister's favorite cakes growing up was the Dairy Queen Ice Cream Cake. We often requested it for our birthdays. I thought it would be fun to try this homemade version. You can make this with homemade ice cream if you like, but I chose to go the easy route and use store bought. We really loved this homemade version of the DQ ice cream cake - in fact, we think it's even better than the store bought version!

 

Ice Cream Cake (Dairy Queen Copycat)

Ingredients:
For the crust:
2 1/2 cups crushed Oreo cookies
1/2 cup (1 stick) melted butter
1/2 cup sugar

1/4 - 1/2 gallon chocolate ice cream, slightly softened (or homemade ice cream)
1/4 - 1/2 gallon vanilla ice cream, slightly softened (or homemade ice cream)
8 ounces Cool Whip

For the Hot Fudge Sauce:
2 cups powdered sugar
2/3 cup semisweet chocolate chips
12 ounce can evaporated milk
1 stick butter
1 teaspoon vanilla

Directions:

1. Combine 2 cups crushed Oreos with melted butter and sugar. Press into a 13x9 pan or two 9-inch round springform pans. Freeze for 15 minutes.

2. Spread a layer of each ice cream on top and freeze for 3 hours.

3. Combine first 4 ingredients of hot fudge sauce in a a saucepan and bring to a boil for 8 minutes. Remove from heat and stir in vanilla.  Cool to room temperature.

4. Spoon sauce on ice cream and freeze until firm.

5. Spread Cool Whip on top and sprinkle with Oreo crumbs or colored sprinkles. Freeze for 3 hours.

Source: Adapted from relative taste