Almost Dairy Queen Blizzard Ice Cream Cake Recipes

Steps:

• Preheat oven to 350 degrees F (oven rack set to lowest bottom position).
• Grease an 8 x 8-inch square baking dish.
• In the baking dish melt the butter inside the oven.
• Remove from oven; sprinkle the cracker crumbs in the melted butter, stir well; press on the bottom of the baking dish to form a crust.
• Bake the graham crust in a 350 degree oven for 7 minutes; remove and set aside.
• In a medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice.
• Spread evenly over the crumb/crust.
• Spoon the pie filling evenly over the cream layer (don't worry if it sinks a bit, it will all bake together).
• Bake on lowest oven rack for 25-30 minutes, or until set (don't over bake).
• Serve warm or chill overnight (this will firm up and develop in flavor if left in the refrigerator overnight).
• ** This dessert is very good so you might want to consider doubling it -- this can be easily doubled and baked in a 13 x 9-inch baking pan, double the canned pie filling too and bake it for just a couple minutes longer.

Steps:

• Lightly butter a 9 inch springform pan.
• Spread the chocolate ice cream into an even layer in the bottom of the springform pan.
• Place in the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you'll need to rewarm briefly), then sprinkle the chopped Oreo cookies, pressing lightly so that they adhere to the hot fudge.
• Return to the freezer for at least 30 minutes.
• Lastly dollop the vanilla ice cream over the chopped Oreos and gently spread into an even layer. Freeze for at least 8 hours or overnight.
• At least 1 hour and no more than 12 hours before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off.
• Remove the bottom of the pan. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.
• While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar, and vanilla extract in the bowl of a stand mixer.
• Using the whisk attachment, whip on medium high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.
• Spread the whipped cream on the cake, working quickly so that the ice cream doesn't melt. If it gets soft, just pop it back into the freezer for 5 minutes. Decorate with sprinkles on top, if desired.
• Remove the cake from the freezer 5 minutes before serving to soften it gently. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel and cut a slice. Repeat between every slice.

Steps:

• Butter the cake pan of your choice, then press wax paper over the bottom of the pan.
• Allow one of the flavors of ice cream to soften, then spread one flavor on the bottom of pan until the pan is almost half full.
• Sprinkle with crushed Oreo cookies.
• Heat the hot fudge in the microwave until pourable; let cool slightly then spoon hot fudge sauce over the top of this. Set in freezer until frozen.
• Fifteen minutes before removing the pan, soften the second quart of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.
• Remove from freezer and frost with a mixture of equal parts vanilla ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.