This week we got heat and we got ALOT of it. I am not one of those people who loves the sun. I am more like a vampire. I get cranky and glare and the bright hot sun. So I am always looking for ways to cool down. I love to bake, but in the summer it is hard to justify heating the house even more even if it means I get to eat cake or cookies.
I became lactose intolerant a couple years ago and one of the treats I miss most is DQ dairy queen cake. I used to have DQ cake for my birthday parties and my favourite part was the chocolate fudge and cookie crumb center. Recently I stumbled across a lactose free ice cream (that isn’t made out of alternatives like coconut milk and really tastes like the real thing). I used different flavours to make this cake. This cake is really easy to make but takes time as you have to freeze the individual layers. I used this full size recipe as a guide for this cake.
My husband’s favourite cake is by far ice-cream cake. He would request it for his birthday and enjoy the leftovers for BREAKFAST (WHATTTTT … he is an adult, he can do what he wants <3 ). So I surprised my hubby with this treat! Being able to enjoy a treat that is both my own and Brendon’s childhood favourite together is a really special experience.
Ice Cream cake made in a 6" spring form pan. A mini copycat of our beloved summer treat.
- 1 pint vanilla ice cream (slightly softened) I use lactose-free Natrel
- 1 pint chocolate ice cream (slightly softened) I use lactose-free Natrel
- 12 oreo cookies crushed
- 1 cup chocolate chips
- 2 cups whipping cream divided
- 1/4 cup powdered sugar
- 1 tsp vanilla
Line a 6" spring form pan with plastic wrap. Once lined ty out the vanilla ice cream and use a spatula to spread out in an even layer. Chill in freezer for at least an hour.
Meanwhile, heat up 1 cup of cream until simmering and pour over a bowl of chocolate chips. Allow to sit for 2-3 minutes. Stir until smooth.
Take the pan out of the freezer and add the fudge sauce and spread evenly. Sprinkle the crushed cookie pieces on top evenly and return to the freezer for another hour.
Take the pan out and add the chocolate ice cream and spread out just like the vanilla ice-cream, evenly. Return to the freezer.
In the meantime, whip the remaining cup of whipping cream until soft peaks form. Add in the powdered sugar and vanilla and whip until well combined. Taste and adjust vanilla/sugar as per your taste.
After at least and hour and a half, remove the cake from the freezer. Remove from the spring form pan. Ice the cake with the whipping cream however you prefer. Top with sprinkles and swirls of whipping cream.
Return to freezer for 30 minutes. Take out and slice with a hot knife. ENJOY