Print

Copycat Dairy Queen Ice Cream Cake Recipe

A decadent slice of homemade dairy queen ice cream cake showing layers of vanilla and chocolate ice cream, cookie crumble, and fudge topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the classic frozen dessert at home with this straightforward recipe that replicates the layers of vanilla and chocolate ice cream, fudge, and signature crunch coating.

Ingredients

Scale
  • 1.5 quarts vanilla ice cream, softened slightly
  • 1.5 quarts chocolate ice cream, softened slightly
  • 1 cup chocolate fudge sauce, room temperature
  • 1 cup chocolate cookie crumbs (like crushed Oreos)
  • 1/2 cup chocolate chips
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare your pan: Line a 9-inch springform pan with plastic wrap, leaving an overhang for easy removal. This is key for easy ice cream cake assembly.
  2. Create the first layer: Press half of the softened vanilla ice cream evenly into the bottom of the prepared pan. Freeze for 1 hour until firm.
  3. Add the fudge layer: Spread the room temperature chocolate fudge sauce evenly over the hardened vanilla layer. Freeze for 30 minutes.
  4. Create the crunch layer: Mix the crushed chocolate cookie crumbs and chocolate chips together. Sprinkle half of this mixture over the fudge layer. Freeze for 30 minutes.
  5. Add the second ice cream layer: Press the softened chocolate ice cream evenly over the crunch layer. Freeze for 1 hour until firm.
  6. Add the final crunch layer: Sprinkle the remaining cookie crumb and chip mixture over the chocolate ice cream. Freeze for 1 hour.
  7. Prepare the whipped topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Frost the cake: Remove the cake from the pan using the plastic wrap overhang. Frost the top and sides of the frozen cake with the whipped topping.
  9. Decorate and freeze: If desired, press any remaining cookie crumbs onto the sides. Freeze the finished homemade ice cream cake for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • Softening the ice cream is important; it should be spreadable but not melted. Leave it on the counter for about 10 to 15 minutes.
  • For the best crunch texture, use chocolate sandwich cookies with the cream filling removed before crushing.
  • If you do not have a springform pan, you can use a standard 9-inch cake pan, but line it thoroughly with plastic wrap, ensuring you can lift the entire cake out later.

Nutrition

Find it online: https://cookingbycarla.com/dairy-queen-ice-cream-cake-recipe/