Best Ice Queen Recipes

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DAIRY QUEEN ICE CREAM COPYCAT



Dairy Queen Ice Cream Copycat image

Make and share this Dairy Queen Ice Cream Copycat recipe from Food.com.

Provided by Claire312

Categories     Frozen Desserts

Time 35m

Yield 16 serving(s)

Number Of Ingredients 7

2 envelopes knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream

Steps:

  • Soak Knox gelatine in cold water.
  • Heat milk, but do not boil.
  • Remove from heat, and add gelatine, sugar, vanilla extract and salt.
  • Cool and add cream.
  • Chill 5 to 6 hours.
  • Pour into a 4 to 6-quart ice cream freezer can.
  • Process as per manufacturer's instructions.

" ALMOST " DAIRY QUEEN BLIZZARD ICE CREAM CAKE



Just wait until you taste this, it is so easy to make and so good! The success of this cake will depend on the quality of ice cream that you use, so try to purchase the best, also try this using chocolate ice cream and mint Oreo cookies :) You can double this recipe but you will need a larger pan or make two pans! Plan ahead this needs time to freeze, prep time includes freezing time.

Provided by Kittencalrecipezazz

Categories     Frozen Desserts

Time 5h

Yield 15 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Oreo cookies
1/2 gallon vanilla ice cream (soft but not melted)
0.5 (12 ounce) container cool whip frozen whipped topping, thawed
20 Oreo cookies, FINELY crushed
1/4 cup melted butter

Steps:

  • Prepare a 13 x 9-inch pan.
  • For the crust; in a bowl combine the crust ingredients until well blended.
  • Press gently into the bottom of the baking dish.
  • Place one 20-ounce bag of sandwich cookies in a food processor, then process until coarsely crushed (do not crush until fine) remove a little less than half of the crumbs to sprinkle on top of cake (or save them for the next time you make the cake!).
  • In a bowl mix 1/2-gallon of the softened ice cream with the coarsely crushed cookies.
  • Fold in half of the container Cool Whip topping until combined.
  • Transfer and spread over the cookie crust.
  • Sprinkle the reserved crushed sandwich cookies over the top.
  • Freeze for a minimum of 5 hours or until completely frozen.
  • If you are planning to freeze longer then this must be covered tightly with foil or it will pick up any freezer odors.

Nutrition Facts : Calories 455.3, Fat 24.1, SaturatedFat 11.5, Cholesterol 41.4, Sodium 333.6, Carbohydrate 57.3, Fiber 2, Sugar 39.6, Protein 5.6

HOMEMADE DAIRY QUEEN ICE CREAM CAKE



Homemade Dairy Queen Ice Cream Cake image

This is a copycat complete with fudge filling and chocolate crunchies. Recipe courtesy of www.browneyedbaker.com.

Provided by AmyZoe

Categories     Ice Cream

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 7

2 quarts chocolate ice cream, freshly churned or 2 quarts softened ice cream
1 recipe hot fudge, prepared and cooled (I used a jar)
24 Oreo cookies, finely chopped
2 quarts vanilla ice cream, freshly churned or 2 quarts softened ice cream
2 cups heavy cream
4 tablespoons granulated sugar
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 952.8, Fat 57.9, SaturatedFat 33.8, Cholesterol 184.5, Sodium 402.2, Carbohydrate 100.8, Fiber 3.5, Sugar 82.1, Protein 12.8

DAIRY QUEEN ICE CREAM



Dairy Queen Ice Cream image

From America's Most Wanted Recipe's Cookbook haven't tried yet, but wanted to post for safe keeping!

Provided by ukichix

Categories     Ice Cream

Time 36m

Yield 2 serving(s)

Number Of Ingredients 7

1 (7 g) envelope unflavored gelatin
1/4 cup cold water
1 cup milk
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups heavy cream

Steps:

  • Sprinkle the gelatin over water and let stand 5 minutes.
  • Meanwhile, heat the milk to almost a simmer over medium-low heat.
  • Remove from heat.
  • Stir in the sugar, vanilla, and sugar with a wire whisk until the sugar is completely dissolved, at least 2 minutes.
  • Stir into the gelatin mixture and let cool.
  • Stir in the cream. Cover and refrigerate for 6 hours.
  • Transfer to an ice cream maker and process according to the manufacturer's directions for about 20 minutes or until creamy.

Nutrition Facts : Calories 1098.7, Fat 70.5, SaturatedFat 43.9, Cholesterol 261.6, Sodium 425.9, Carbohydrate 110.9, Sugar 100.4, Protein 10.7

ICE QUEEN



Ice Queen image

Make and share this Ice Queen recipe from Food.com.

Provided by Darilynn

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 ounce vanilla vodka
1/2 ounce Chambord raspberry liquor
1/4 ounce blue curacao
ginger ale
cherries

Steps:

  • Shake Alcohol with Ice.
  • Pour into chilled Cocktail Glass.
  • Splash of Ginger Ale.
  • Drop in Cherry.

ICE QUEEN



Ice Queen image

Natasha David has served a wide variety of spritzes at her Lower East Side bar, Nitecap, since it opened in 2014. Some she delivered in the fashion of a standard cocktail - that is, chilled but iceless. Despite its name, that is the case with this bright and sparkling take on the classic daiquiri. Fragrant crème de menthe and the light flavor of the muddled cucumber give the drink an additional garden freshness.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink

Number Of Ingredients 7

Cucumber slice
1 1/2 ounces white rum, preferably Plantation 3 Stars
3/4 ounce fresh lime juice
1/2 ounce simple syrup
1 teaspoon crème de menthe, preferably Giffard Menthe Pastille
1 ounce dry sparkling wine such as prosecco or cava
Lime twist, for garnish

Steps:

  • Gently muddle cucumber at bottom of a cocktail shaker. Add rum, lime juice, simple syrup and crème de menthe, and fill three-quarters full with ice. Shake until chilled, about 15 seconds. Strain into a coupe glass. Top with sparkling wine and garnish with lime twist.

DAIRY QUEEN FROZEN CUSTARD /FOR ICE CREAM MAKER



Dairy Queen Frozen Custard /for ice cream maker image

Found the perfect recipe for your ice cream maker. This recipe is from Wives with Knives. I have not tried it yet , but any recipe I have tried from this site is great.

Provided by Pat Duran @kitchenChatter

Categories     Ice Cream & Ices

Number Of Ingredients 7

2 small knox gelatin (2 envelopes)
1/2 cup(s) cold water
4 cup(s) whole milk
2 cup(s) sugar
2 teaspoon(s) pure vanilla extract
1/2 teaspoon(s) salt
3 cup(s) cream, cold

Steps:

  • Sprinkle gelatin over the cold water. Heat milk in a saucepan but do not boil. Remove from heat and add the gelatin, sugar, vanilla and salt. Stir to blend; cool and then add the cream.
  • Chill mixture 5-8 hours. Pour into a 4-6 quart ice cream maker freezer can, and Process according to manufactures directions. Scoop made mixture into a freezer container;cover, freeze for several hours or overnight to cure. ENJOY!

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