[DQ Copycat] Ice Cream Cake

I've never been a fan of the out-of-the-box-mix cake with the store-bought frosting. When I was little and my mom would ask me what kind of cake I wanted for my birthday, I would always want an ice cream cake. And the best was when she would get me my very own custom-designed cake from Dairy Queen. Well, when I asked my brother what kind of cake he wanted this year, I recognized the look in his eye - he didn't want just any old birthday cake. "Ice cream cake?" I asked him. He didn't have to answer - I knew I was on the path to "favorite sister" status. Hence, my first experience making an ice cream cake began. Though it had its challenges, I hope my tips below will help you (or me next time) successfully execute a delicious and beautiful ice cream cake - DQ style.

[DQ Copycat] Ice Cream Cake
2 1&1/2 quart containers of ice cream, softened at room temperature (Vanilla & chocolate are the default, but you can use your favorite - you will do one layer of one flavor, and two of the other. You can even use three different flavors like I did, but you will have some left over. Darn.)
1 pkg Oreo cookies (I used the birthday cake flavor)
1 bottle chocolate shell ice cream topping
2 pints whipping cream
1/4 cup powdered sugar
4 tsp vanilla
Sprinkles for topping

YOU WILL ALSO NEED: one 9-inch springform pan, one very cold freezer, and at least 5 hours.

1. Put springform pan in the freezer for 15 minutes. The ice cream should be soft, but not melted. Pull the pan out of the freezer, and spread your first layer of ice cream on the bottom of the pan and up the sides of the pan (each layer should be about 1/2 inch thick). Put back in freezer for 45 minutes.

2. In the meantime, crush the Oreos. I did not use a food processor, as I wanted them to still be crunchy. I just put them in a Ziploc bag & used my hands to crush the cookies. Mix in the chocolate shell topping until cookie crumbs are moistened. Remove pan from freezer, and spread the next layer of the cake on top of the hardened ice cream. Crumble the Oreo cookie mixture over the second layer, and put back in freezer for about 1 hour.

3. After an hour, remove the pan and spread the last layer over the top. Smooth the top with a rubber spatula, and put back in the freezer for about 2 hours (or overnight).

4. Before taking the cake out of the mold, you will need to get the whipped cream ready. Whip together whipping cream, powdered sugar, and vanilla until the cream forms stiff peaks. Remove the cake from the freezer, and wipe the outside of the pan with a hot cloth. Run a knife around the inside of the pan, then remove the pan. If it is not frozen enough, stick it back in the freezer for 30-60 minutes. (Trust me, you do NOT want to try and frost a melting cake.)

5. Use a rubber spatula to quickly frost the outside of the cake. Do not waste time on this step - the cake will begin to melt if you take too long. Return to freezer for at least 20 minutes after frosting. Add your decorations. (If you need to cover up a messy frosting job on the sides, feel free to get creative. Oreos saved my cake.) Leave the cake in the freezer until ready to serve - then remove 15 minutes before serving.

Pumpkin Better Than... Trifle

Okay, so my family has this thing about BTS cake.  My parents didn't like us saying the "S" word... so my mom calls it "Better than Robert Redford" cake or "Better than Brad Pitt" cake... I think I would probably call it the "Better than Ryan Gosling" cake. I think that should cover it.

Pumpkin Better Than Ryan Gosling Trifle
1 package yellow cake mix
1 can pumpkin puree
1 can sweetened condensed milk
1 bottle caramel sundae topping
1 big container Cool Whip
1 package Heath milk chocolate bits

1. Mix together the cake mix & pumpkin, and pour into a greased 9x13 pan. Bake according to cake mix directions (it's better if it's just a tiny bit undercooked).

2. Once the cake is done, use the bottom of a wooden spoon to poke holes in the top (you can do this while it's still warm). Pour the sweetened condensed milk over the top, and spread around to fill in all the holes.

3. You can make this as one large trifle, or put it in individual cups to make mini, personalized trifles. I used the cups mostly because I don't have a trifle bowl, but also because I just love mini, personalized desserts. You will want to layer as follows: cake, Cool Whip, caramel, Heath bits. Repeat this sequence at least twice. Believe me... this cake won't last long. You may want to make two. Or three.

Tres Leches

Okay, it's time for the greatest blog post of all time.


It's tres leches time.

I have received rave reviews many a time for this recipe (thanks, Martha Stewart... not that she gave me a rave review... but she gave me the recipe). I had one guy tell me,

"The only thing I don't like about tres leches is that it ruins all other cake for me."

So... consider yourself warned.

Here's what you will need:
1 stick butter, melted and cooled
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. coarse salt
5 large eggs
1 cup sugar
1 tsp. pure vanilla extract
2 cups heavy whipping cream


fruit for the top (strawberries, blueberries, raspberries, blueberries, peaches... or all of the above)

And... don't forget... the tres leches:


1 can (14 oz.) sweetened condensed milk (first leche)
1 can (12 oz.) evaporated milk (second leche)
1 cup whole milk (third leche, baby)


Preheat the oven to 350 degrees F. Then, whisk the dry ingredients together in a pan--the flour, baking powder, and salt.


I'd like to just take a moment to highlight some of our key players here; ingredients that really take this cake to the next level. #1--there's the PURE vanilla extract. Let's just say... I'm pretty sure pure anything is always better than imitation.


#2-COARSE salt... I'd just like to point out that it says perfect for GOURMET baking. That's right.


Last, my favorite cooking spray. It actually has flour IN it--so you get the whole floured pan effect, without the work.


In a separate bowl, beat the eggs & 3/4 cup sugar till they are pale and thick--about 4 minutes at high speed (thank heavens for my Kitchen Aid)

Add the vanilla and beat to mix. Then, gradually add the dry mixture until thoroughly combined (put your mixer on low). Last, fold the butter in with a rubber spatula.


Make sure you grease the pan first, then pour the mixture into a rectangular cake pan. Put in the oven and cook for 20-25 minutes (I used a metal pan... it may take a bit longer if you use a glass pan). Keep an eye on it, and take it out when the top is golden brown and a toothpick placed in the middle comes out clean.

Now, to get the leches ready. Mix together the evaporated, sweetened condensed, and whole milk in a bowl.


Then take a toothpick, fork, or other sharp object and poke holes all over the top of the cake (yes, you can do this while it is still warm).


Pour the milk mixture over the top, making sure to cover the cake evenly. Let the cake sit for about an hour (or longer... if it's longer, I would stick it in the fridge).


Last, mix the heavy whipping cream and 1/4 cup of the sugar to medium peaks (it should look like it does above).

Spread it all over the cake, and then top with fruit. Or, you can serve the fruit separately and let people put however much on it they want (that's how I like to do it).


Then, die and go to heaven. Seriously. You won't regret it.