We may earn a commission on purchases made after clicking links on this page.

by Ed

This Maple Pralines and Cream Ice Cream Cake was the product of a family brainstorm session for a more “grown-up” ice cream cake. It compares very well with our chocolate predecessor.

While we still absolutely love our Oreo Ice Cream Cake Dairy Queen Knock-off recipe, I spend time gazing thoughtfully into the distance and trying to come up with more flavour combos. (You know, not for selfish reasons. Just as, like, a thought experiment… for science!)

This knock-off Dairy Queen ice cream cake costs a fraction! Just as delicious and a price tag of less than $15 – which saves you about $25 over the name brand one.

You save money – and get kitchen-cred for making this one yourself! But it’s so easy – kids can make this.

dairy queen knock-off maple pralines and cream ice cream cake

This recipe uses snack cakes for the border – in this case, Vachon 1/2 Moon Cakes – in place of ice cream sandwiches. (These may be a Canadian regional specialty, but I’m willing to bet there is a local equivalent you can sub in.) Snack cakes freeze well and still slice up without much fuss when it comes time to serve.

We also use caramel with Maple Cookies and real Maple Syrup to up the more grown-up sophistication. You could, for example, sprinkle the top with a pinch of sea salt and I think this cake could at least be sophisticated-adjacent.

The whole thing still takes only about 15-20 minutes maximum to assemble, but you’ll want it in the freezer for at least two hours, so plan ahead a little bit. Let’s get to it!

maple pralines and cream caramel ice cream cake

Pralines and Cream Ice Cream Cake Ingredients:

·   7 ½ Moon Vanilla snack cakes (or equivalent amount Twinkies,
·   1 package of Maple Sandwich cookies (+ a few extra for garnishing)
·   2 litres of Pralines and Cream Ice Cream)
·   Caramel Sauce and Maple syrup for drizzling
·   Whipped cream and any other decorations

How to Make an Easy Maple, Pralines and Cream Ice Cream Cake

Line a springform pan with plastic wrap.

Quarter the ½ Moon Cakes.

The goal is to get pieces of common thickness to edge the springform pan with. They are not uniformly shaped, so you can trim and perfect as needed.

We just went with the uneven edge with the idea that it would be somewhat hidden with ice cream or whipped cream eventually.

Crush up a package of Maple Cream filled sandwich cookies in a closed bag using whatever preferred crushing tool you have at hand.

Inside the ice cream sandwich border, pour the crushed Maple Cookie into the base of the springform pan. Use a spatula or potato masher to carefully smooth and press the cookie bits into an even base.

Drizzle caramel syrup over the cookie crumbs to further glue them in place and add more flavour.

Now drizzle maple syrup over that.

Notice our maple syrup hack?

We use a liquor bottle pourer in our maple syrup to keep our kids from using too much – works well here too!

Scoop a full 2 litre (1/2 gallon) of softened Pralines and Cream ice cream into the middle of your cake.

(If it hasn’t softened enough – be patient and wait a few more minutes – you don’t want to mess with the crushed cookie base or sandwich wall while trying to spread ice cream that is too hard.)

Spread ice cream evenly with a spatula.

Sprinkle some more cookie crumble on top. Don’t add anything else yet as you need to freeze the cake solid first. Tent with plastic wrap and freeze for at least 2 hours.

When ready to serve, remove from the freezer and decorate with some whipped cream, whole Maple Cookies, more caramel sauce or maple syrup… you get the idea and serve!

Caramel Maple, Pralines and Cream Ice Cream Cake — Ta Da!

Your finished Maple Pralines and Cream Ice Cream cake is almost as pretty as it is DELCIOUS!

Easy Maple, Pralines and Cream Ice Cream Cake

If you’re baking for chocolate fans (- and who isn’t?) be sure to try our original Oreo Ice Cream Cake Dairy Queen Knock-off recipe. Make both cakes and you’ll have a very happy party!

Easy Maple, Pralines and Cream Ice Cream Cake

Yield: 12 to 16 servings

Prep Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

This Dairy Queen knock-off ice cream cake is ready quickly and will thrill your guests. A more "grown-up" ice cream cake!

Ingredients

7 ½ Moon Vanilla snack cakes (or equivalent amount Twinkies)
1 package of Maple Sandwich cookies (+ a few extra for garnishing)
2 litres of Pralines and Cream Ice Cream
Caramel Sauce
Maple syrup
Whipped cream and any other decorations

Instructions

Line a springform pan with plastic wrap.
Quarter the ½ Moon Cakes. The goal is to get pieces of common thickness to edge the springform pan with. They are not uniformly shaped, so you can trim and perfect as needed.
Crush up a package of Maple Cream-filled sandwich cookies in a closed bag using whatever preferred crushing tool you have at hand.
Inside the ice cream sandwich border, pour the crushed Maple Cookie into the base of the springform pan. Use a spatula or potato masher to carefully smooth and press the cookie bits into an even base.
Drizzle caramel syrup, maple syrup (or both) over the cookie crumbs to further glue them in place and add more flavour.
Scoop a full 2 litre (1/2 gallon) of softened Pralines and Cream ice cream into the middle of your cake. (If it hasn't softened enough - be patient and wait a few more minutes - you don't want to mess with the crushed cookie base or sandwich wall while trying to spread ice cream that is too hard.)
Spread ice cream evenly with a spatula.
Sprinkle some more cookie crumble on top. Don't add anything else yet as you need to freeze the cake solid first. Tent with plastic wrap and freeze for at least 2 hours.

When ready to serve, remove from the freezer and decorate with some whipped cream, whole Maple Cookies, more caramel sauce or maple syrup... you get the idea and serve!