Copycat Dairy Queen Ice Cream Cake You Can Make at Home
This Copycat Dairy Queen Ice Cream Cake is a nostalgic dessert that combines creamy vanilla and rich chocolate ice cream with a crunchy Oreo crust.
Equipment
- Mixing bowl
- cake tin
- Baking sheet
- Spatula
- Whisk
Ingredients
For the Cookie Layer
- 24 cookies Oreo Cookies Can substitute with gluten-free cookies.
- 1/2 cup Unsalted Butter (melted) Can replace with coconut oil for a dairy-free option.
- 1/2 cup Semi-sweet Chocolate Chips Dark chocolate chips can be used for a deeper flavor.
- 1/4 cup Refined Coconut Oil or Vegetable Shortening Full-fat coconut milk is a dairy-free alternative.
For the Ice Cream Layers
- 1 quart Vanilla Ice Cream Dairy-free ice cream can be used for a vegan option.
- 1 quart Chocolate Ice Cream Can be swapped for coffee or mint flavored ice cream.
For the Whipped Topping
- 2 cups Heavy Whipping Cream Can use coconut cream as a dairy-free substitute.
- 1/4 cup Confectioners' Sugar May omit for a less sweet topping.
- 1 teaspoon Pure Vanilla Extract Almond extract can be used for variation.
For the Fudge and Decoration
- 1 cup Hot Fudge Topping Chocolate syrup can be a handy substitute.
- 1/2 cup Sprinkles Optional for decoration.
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the crushed Oreo cookies with melted butter. Stir until all crumbs are evenly coated, then spread the mixture onto the prepared baking sheet.
- Bake the cookie mixture for about 10 minutes or until slightly golden and fragrant. Allow to cool completely.
- Combine the cooled cookie crumbs with melted chocolate in a large bowl. Chill in the refrigerator until set, about 30 minutes.
- Let both the vanilla and chocolate ice cream sit at room temperature for about 10 minutes until slightly softened.
- In a cake tin, spread the vanilla ice cream evenly to form the first layer. Drizzle hot fudge on top, followed by a layer of the chocolate cookie mixture.
- Gently spread the chocolate ice cream over the cookie layer, smoothing it out with a spatula for an even finish.
- Whip the heavy cream with confectioners' sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top of the ice cream layers and decorate with sprinkles.
- Cover with plastic wrap and freeze for several hours or overnight until firm.
Notes
Optional: Drizzle additional hot fudge on slices before serving for an extra indulgent treat.