Looking for a delicious version of the Dairy Queen Unicorn Ice Cream Cake that tastes just as good, if not better? Don’t miss this incredibly simple recipe and make your own Dairy Queen Unicorn Ice Cream Cake today!
Recently my daughter decided that she wanted a unicorn-themed party for her 4th birthday. Knowing that ice cream cake was her favorite, I set out to make a homemade version of what I call the Unicorn Ice Cream Cake. It turned out amazing and was surprisingly SO EASY to do! I may never buy another Dairy Queen cake again… ok, I wouldn’t go that far.
The recipe is as simple as could be. Vanilla and chocolate ice cream, a pack of Oreos, and two jars of fudge. For the frosting it was just whipping cream, sugar, and some vanilla extract. Easy peasy.
As my modus operandi would dictate, make-ahead was a must for this cake. I will warn you that you probably want to give yourself at least 12 hours for this cake. However I made this cake the day before, which saved stress and energy in my party planning endeavors.
I hope you enjoy this recipe as much as we did!
Unicorn Ice Cream Cake Instructions
Firstly, start with a greased spring form pan. My pan happened to be short, so I stacked another springform round on top to achieve the cake height I wanted. However, you can also use parchment to achieve the height as is show in my Easy Ice Cream Cake tutorial.
Secondly, wrap the bottom outside of the pan in foil so that the ice cream doesn’t leak all over. Add the softened chocolate ice cream and spread on the bottom of pan. Freeze for 5 minutes to harden slightly.
Spread the softened chocolate ice cream.
Put the Oreos in a ziplock bag and crush slightly with a rolling pin. Warm the fudge sauce in the microwave (remove the metal lid!) until it is pourable. Pour the first container of fudge over the chocolate ice cream. Then layer on the Oreos followed by the other container of fudge. Freeze for at least an hour.
Pour the first container of fudge over the chocolate ice cream.
Add the crushed Oreos and other jar of fudge… so yummy already!
After the cake has chilled in the freezer, layer on the softened vanilla ice cream and put back in the freezer to harden for at least 2 hours. Remove and let sit at room temperature for about 5 minutes before removing the springform or parchment paper. If it sticks, run a sharp knife around the edges to loosen. Don’t worry it if ice cream falls, you can just mold it back on and put in the freezer.
Remove the springform and put the cake back in the freezer.
Whipped Cream Frosting
Lastly, using cold whipped cream and a cold metal bowl, beat whipped cream frosting layer until stiff peaks form. With a knife, spread a layer of the whipped cream all over the cake and refreeze for 15 minutes.
The base layer of whipped cream – refreeze and put on a second coat.
Add a second coat of whipped cream and smooth using a cake spatula.
Second layer of whipped cream frosting… far from perfectly smooth but still looks great!
Topping the Unicorn Ice Cream Cake
Layer on the sprinkles for the “hair” – I found mine at the store but Amazon has these similar sprinkles that would be perfect! Sweet Sprinkle Mixes (Sweet Dreams)
Also, make sure you put a dish underneath the cake to catch the sprinkles that fall off. Gently press in the sprinkles to ensure they stick on the top of the cake. Next add the flowers, eyelashes, horn, and ears. (In case you’re wondering, I’m not great a cake decorating, so there was no way I was making fondant flowers!) This awesome kit I found on Amazon had everything I needed.
So here was my final version of the cake… I think it turned out pretty good and it sure was delicious!
Freezer photo of my unicorn ice cream cake![/caption]
The cake was a big hit with my guests and, most importantly, the birthday girl. In case you’re wondering, I bought her Unicorn Dress here.
The happy birthday girl with her Unicorn Ice Cream Cake!
Delicious interior photo of what guests called “the best ice cream cake ever!”
So next time you want a Dairy Queen Ice Cream Cake, consider making this delicious version instead. And if you want to make it a Unicorn Ice Cream Cake, you can do it for a fraction of what a professional cake maker would charge!
Ice Cream Cake with Fudge and Oreos
- 1 1.5 quart chocolate ice cream, softened
- 1 1.5 quart vanilla ice cream, softened
- 2 15 ounce jar fudge sauce
- 1 14.3 ounce pack Oreos, crushed slightly
- 2 cups whipping cream
- 4 tablespoons granulated sugar
- 1 teaspoon vanilla
- sprinkles and decorations optional
- Grease a 9 inch springform pan with cooking spray. If the pan leaks, wrap the outside bottom of the pan with foil to prevent leaks. Line the inside sides of the pan with parchment so that the paper sticks out 3-4 inches above the height of the pan. Spread the softened chocolate ice cream on the bottom of the pan and freeze for at least 5 minutes.
- Microwave the fudge sauce until it is pourable. Pour one jar of fudge sauce over the chocolate ice cream. Sprinkle on the crushed Oreos and then pour the other jar of fudge sauce over the Oreos. Freeze for at least 30 minutes.
- Spread the vanilla ice cream over the fudge layer and freeze for at least 2 hours. Remove from freezer and let sit at room temperature for 5 minutes before removing the springform. Put back in freezer.
- Prepare the whipped cream: beat the whipped cream, sugar, and vanilla in a chilled bowl until stiff peaks form. Spread a thin layer on the cake and refreeze for 15 minutes. Apply a second thicker layer over the cake. If decorating, apply the sprinkles and other decorations now and freeze to harden.
- Remove from freezer about 10 minutes before serving. Enjoy!
For Unicorn Birthday Party Ideas, check out Unicorn Birthday Party!
For more delicious party treats, check out my Oreo Cake Pops!
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