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Copycat Dairy Queen Ice Cream Cake

Irresistible Copycat Dairy Queen Ice Cream Cake Recipe You’ll Love

This Copycat Dairy Queen Ice Cream Cake combines creamy ice cream with crunchy layers for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Servings 8 slices
Calories 320 kcal

Equipment

  • Mixing bowl
  • Baking dish
  • cake tin
  • - Hand mixer

Ingredients
  

For the Cookie Crunch

  • 24 cookies Oreo cookies Add gluten-free cookies for a gluten-free version.
  • 3 Tbsp Unsalted butter Melted.
  • 0.5 cup Semisweet chocolate chips Dark chocolate chips can be substituted.
  • 1 Tbsp Refined coconut oil or vegetable shortening Provides glossiness to melted chocolate.

For the Ice Cream Layers

  • 1.5 qt Vanilla ice cream Any vanilla-flavored ice cream you love.
  • 1 jar Hot fudge topping 11.5 oz jar.
  • 1.5 qt Chocolate ice cream Use any chocolate variety you adore.

For the Whipped Topping

  • 1.5 cups Heavy whipping cream Dairy-free whipped cream can be used as a substitute.
  • 0.25 cup Confectioners' sugar Alternative sweeteners can be used.
  • 1.5 tsp Pure vanilla extract

For the Finishing Touches

  • Sprinkles For decorating; optional.

Instructions
 

How to Make Copycat Dairy Queen Ice Cream Cake

  • Preheat your oven to 350°F (175°C).
  • Mix crushed Oreo cookies with melted butter in a bowl until fully combined. Spread the mixture into a baking dish and bake for about 10 minutes.
  • Allow the cookie crunch to cool briefly before coating with melted chocolate.
  • Let the vanilla ice cream soften at room temperature for about 10 minutes, then spread a layer of vanilla ice cream at the bottom of your cake tin.
  • Drizzle hot fudge on top of the vanilla layer, then add your chocolate ice cream, smoothing it out elegantly.
  • Whip the heavy cream with confectioners' sugar and vanilla extract until soft peaks form.
  • Spread the whipped cream on top of the chocolate ice cream layer.
  • Sprinkle the top with sprinkles if desired, then freeze for at least 4 hours until firm.
  • Let the cake sit at room temperature for about 5 minutes before slicing.

Notes

Allow the ice cream to soften before layering, and ensure the cookie crunch is completely cooled to avoid melting the ice cream layers.
Keyword chocolate cake, Copycat Dairy Queen Ice Cream Cake, dessert, easy dessert, ice cream cake, party cake