I have a daughter that absolutely loves ice cream BDay cakes. I'm so gonna make this for her with her fav ice cream flavors! Thank you so much! ♥️♥️♥️

Gorgeous! I'm glad I was able to find this video in a KZread search- I found the recipe on your website & wasn't quite sure how to do the "Oreo crumbs" & it was really helpful to see you make all of the components & put them together so beautifully! I'm excited to finish up the cake I started yesterday for Father's Day. Thanks! 🌼

Beautiful! I bought a ice cream cake a few weeks ago and could never figure out the “crunches” You made a fabulous tutorial! Ty I have to get that shell tip!! ❤

This cake is a spot-on duplicate for DQ. I baked the cookie crumbs in my toaster oven at 325 for 5 min and they came out perfectly. The fudge and crumb layers are the secret to pulling this off. Don't skimp on freeze time between layers. It's what keeps the layers crisp and clean with no oozing. The only thing I'd do differently next time is add a gelatin stabilizer to the whipped cream. I found it too soft to hold an edge when piping shells around the perimeter of the cake. Thank you for sharing these instructions. Absolute perfection!

@kareesabomberry6379

4 ай бұрын

How much cream did you use to melt the chocolate? I’m in the middle of making it rn actually lol

@rachellekornhaus2825

4 ай бұрын

@@kareesabomberry6379 For the fudge layer I used 1 cup (6 oz) semi-sweet chocolate chips, 3 Tbsp light corn syrup, 1/2 tsp vanilla extract and 1/2 cup heavy whipping cream. How did yours turn out?

@lifeloveandsugarofficial

3 ай бұрын

Thank you!!

No one will believe you made it, yum!!!

In addition to any clear wrap, when removing from pan, wrap a damp warm towel around the pan for a few moments. Long enough to release the grip. Doesn't take long.

Looks fantastic and this is the recipe I will use.

This is such an awesome cake…I do think I will need to practice it again to make it as pretty as yours. Mine was not picture worthy 😂🤷🏻‍♀️ but it was soooooo good!

U r really good thank u 4 step by step thank u it's the best I seen 😀

A spring form pan works well, too!

Spring form pan I use . Pops it out quick❤

Thank you, for showing us how 2make it👍

🎉🎉🎉thanks for vid I’m going to be making these a lot I love carvel ice cream cakes

@lifeloveandsugarofficial

7 ай бұрын

You are so welcome!

Thank you! I just made this for my lil' sis! 🙂

@lifeloveandsugarofficial

6 ай бұрын

Enjoy!

GRACIAS GRACIAS GRACIAS ‼️‼️🌟💟🌷

This worked so well! My only problem was that the crumbs burnt when baked for 10 minutes. Nothing more cookies can't fix! Other than that it turned our great!

This looks so yummy, was the paper you used sticky on one side, clear wrap,

How could we use the aquaragum its for stabilize the ice cream

All im wondering is what the heck is CLEAR WRAP?! It looks kinda like Parchment paper, but plastic-like and stretchy. Also sorta clingy

@brookemcaloon2499

4 ай бұрын

Cling film, press n seal, cling n seal. It’s got a lot of names. One side is sticky and the other side is smooth and not sticky. It’s so much better than plastic wrap.

@mika4670

4 ай бұрын

@@brookemcaloon2499 Ah, okay. Press N' Seal was what I figured it was after some googling

I have a question is letting ice cream melt then refreezing safe and also hot melted chocolate into freezer can this be done in a business? Im not trying to be harsh just asking because im terrified of temperature control issues for liability reasons. Looks amazing

@lifeloveandsugarofficial

Жыл бұрын

The ice cream shouldn't melt fully, it should just soften a bit. When I stir it up, it's still very thick and creamy, like thick soft serve. As for business liability, that is really something I can't answer for you. Sorry!

@eav118

10 ай бұрын

I make my own icecream so I set each layer as I spin it :)

Can I ask what kind of Glad wrap you are using? Is it wrap and seal?

@lifeloveandsugarofficial

9 ай бұрын

Yes, the Glad brand press and seal.

How would I make the fudge layer harder so It doesn't fall apart

@lifeloveandsugarofficial

10 ай бұрын

It should be hard enough as-is. You don't want it rock hard or it'll be hard to cut and eat. The corn syrup helps keep it soft enough to cut and eat, but not so soft that it seeps out of the cake.

do u have to use a certain kind of ice cream

@lifeloveandsugarofficial

Жыл бұрын

No, any brand is fine.

I can't find the exact recipe on your video. How much ice cream do you use?

@lifeloveandsugarofficial

2 ай бұрын

The link in right in the video description - www.lifeloveandsugar.com/copycat-dairy-queen-ice-cream-cake/

do you store it uncovered in the freezer? Or do you have to put it in a box like DQ does?

@lifeloveandsugarofficial

Жыл бұрын

It should be fine uncovered for a few days. If you plan on storing it for a while, you may want a box or cake carrier.

@DCARA06

Жыл бұрын

@@lifeloveandsugarofficial Thank you. I ended up putting a spring form around it, attached clothes pins to the top for added height and put it in a giant bread bag. I didn't have space in my freezer for a cake carrier. Everyone loved this cake better than DQ. Thank you.

@hain213

9 ай бұрын

Can I sub the corn syrup with blackstrap molasses or honey. I have so many syrups but corn is not one of them 😭

@lifeloveandsugarofficial

9 ай бұрын

@@hain213 I would try honey. Molasses seems like it might be a little strong.

Measurements?

@kellyhallberg2604

10 ай бұрын

I want to know the same!

Why does my ganache run out between my vanilla and chocolate ice cream

@lifeloveandsugarofficial

4 ай бұрын

It shouldn’t. It could be you incorrectly measured something. It could also be because you used a different type of chocolate. You want to use semisweet chocolate or something with a higher chocolate percentage. Lower chocolate percentages like milk chocolate turn out thinner and therefore would run out the sides.