My husband’s favorite birthday cake is (still) a Butterfinger Blizzard ice cream cake from Dairy Queen. This year, I decided to make my own and will never go back to store bought! So yummy, and SO easy, and best of all… so much cheaper!
Better Than DQ Ice Cream Cake Recipe
15 oreos, crushed and stirred
1 quart butterfinger ice cream
1 (16oz) jar (2 cups) fudge sauce
1 quart vanilla ice cream
1 (12.5oz) bag Butterfinger candy bars, crushed
Take out the Butterfinger ice cream to soften. Line a round springform pan with plastic wrap. Firmly press the crushed oreos into the bottom of the lined pan and place into the freezer for 10 minutes. Meanwhile, place the hot fudge jar into a pan of simmering water to warm slightly.
Remove the pan from the freezer, and scoop the softened ice cream in small spoonfuls evenly over the crust. Spread with a spoon dipped in warm water to fill in any holes and to smooth the top. Pour the entire jar of sauce over the ice cream, quickly smoothing the top. Freeze for at least one hour.
Take the vanilla ice cream out of the freezer to soften for about 20 minutes. Remove the cake from the freezer and quickly spoon the vanilla ice cream over the fudge sauce, again smoothing with a spoon dipped in warm water.
Press the crushed candy bars into the top of the soft ice cream, cover with foil, and freeze at least 4 hours, or up to a week.
Let sit at room temperature for 20 minutes before un-molding and slicing. Serve drizzled with more chocolate sauce and topped with whipped cream!
**obviously, you can use any ice cream/candy combinations you would like!! Personally, I would do coffee ice cream, caramel sauce, dulce de leche ice cream and crushed toffee candies! But it’s not my birthday! :o)