If he wants a DQ-like cake, then here is what I do.
Make a chocolate cake. Any shape, but bake it in a deep pan or put it in a deeper dish when it is done. Let it cool. Take some chocolate cookie crumbs (coarse) and spread them on a baking sheet. Toast til crunchy (about 15 minutes at 325 with a couple of stirs.) Soften some good ice cream on the counter for about 30 minutes or so. Get a jar of fudge ice cream topping or make your own thick fudge sauce. If you want frosting you should make a good buttercream or buy some if you prefer. Not an egg white based buttercream though, as the freezing makes it weep and fall. Any flavor you like, color etc.
Over the cake, spread some of the fudge sauce, just a thin layer. Sprinkle the crumbs over in a layer. Set in the freezer for about 10 minutes. Remove, and then spread the ice cream over all in a thick layer (however you like) and smooth the top. Set in the freezer until firm (about 30 minutes.) Remove from the freezer and smooth the top with a knife dipped in very hot water. Put back in the freezer and prepare the icing if you plan to use any. Once ready, remove cake again and spread icing quickly over the top of the ice cream in a nice smooth layer. Allow to chill again and then remove for any last smoothing or other decorations/piping etc. I like to do a border and then drizzle more of the fudge over the top of the whole thing.
Keep in the freezer, and remove about 20-25 minutes before serving to soften a bit. The cake does freeze, but even frozen cake is easily eaten just fine, and the softening period helps.
Same basic stuff for any ice cream cake, though you can leave out the DQ style fudge and crumbs, split the cake and fill it with ice cream and then frost, hollow out a deep cake and fill, use caramel instead of fudge, fruit fillings or fresh fruit that is good frozen, etc.
If he wants a DQ-like cake, then here is what I do.
Make a chocolate cake. Any shape, but bake it in a deep pan or put it in a deeper dish when it is done. Let it cool. Take some chocolate cookie crumbs (coarse) and spread them on a baking sheet. Toast til crunchy (about 15 minutes at 325 with a couple of stirs.) Soften some good ice cream on the counter for about 30 minutes or so. Get a jar of fudge ice cream topping or make your own thick fudge sauce. If you want frosting you should make a good buttercream or buy some if you prefer. Not an egg white based buttercream though, as the freezing makes it weep and fall. Any flavor you like, color etc.
Over the cake, spread some of the fudge sauce, just a thin layer. Sprinkle the crumbs over in a layer. Set in the freezer for about 10 minutes. Remove, and then spread the ice cream over all in a thick layer (however you like) and smooth the top. Set in the freezer until firm (about 30 minutes.) Remove from the freezer and smooth the top with a knife dipped in very hot water. Put back in the freezer and prepare the icing if you plan to use any. Once ready, remove cake again and spread icing quickly over the top of the ice cream in a nice smooth layer. Allow to chill again and then remove for any last smoothing or other decorations/piping etc. I like to do a border and then drizzle more of the fudge over the top of the whole thing.
Keep in the freezer, and remove about 20-25 minutes before serving to soften a bit. The cake does freeze, but even frozen cake is easily eaten just fine, and the softening period helps.
Same basic stuff for any ice cream cake, though you can leave out the DQ style fudge and crumbs, split the cake and fill it with ice cream and then frost, hollow out a deep cake and fill, use caramel instead of fudge, fruit fillings or fresh fruit that is good frozen, etc.