COPYCAT DAIRY QUEEN ICE CREAM CAKE
Copycat Dairy Queen Ice Cream Cake Recipe – Make It at Home! The ultimate frozen dessert for birthdays, celebrations, or simply treating yourself.
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If you’re a fan of Dairy Queen’s legendary ice cream cake, you’re not alone. A rich fudge center, crunchy cookie layer, and creamy soft-serve-style ice cream. You don’t have to wait for a special occasion—or a trip to DQ—to enjoy it. This Copycat Dairy Queen Ice Cream Cake Recipe delivers all the classic flavors and textures, made right in your kitchen.
Why Make a Copycat DQ Ice Cream Cake?
Homemade means you control the ingredients, save money, and can customize it exactly how you like. Want extra fudge? Go for it. Plus, there’s just something satisfying about making such an iconic dessert from scratch.
Ingredients Needed For Copycat DQ Ice Cream Cake {screenshot for grocery list}
- 1 quart chocolate ice cream
- 1 quart vanilla ice cream
- 1 (11.75oz) jar hot fudge sauce
- 22 crushed Oreo cookies
- 2 cups heavy whipping cream, cold
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Sprinkles for garnish
- Optional* vanilla frosting or extra whipped cream for decoration
Decorate:
Add sprinkles, cookie crumbs, a drizzle of fudge, or pipe extra whipped cream rosettes around the edges to give it that authentic DQ look.
Serve & Enjoy:
Let the cake sit at room temperature for 10–15 minutes before slicing. Use a knife dipped in warm water for clean cuts. Serve and enjoy the nostalgic taste of Dairy Queen at home!
More Frozen Dessert Recipes:
COOKIE MONSTER ICE CREAM CAKE – OREO BANANA SPLIT – FROZEN CHOCOLATE COVERED BANANAS
COPYCAT DAIRY QUEEN ICE CREAM CAKE
Copycat Dairy Queen Ice Cream Cake Recipe - Make It at Home! The ultimate frozen dessert for birthdays, celebrations, or simply treating yourself.
Ingredients
- 1 quart chocolate ice cream
- 1 quart vanilla ice cream
- 1 (11.75oz) jar hot fudge sauce
- 22 crushed Oreo cookies
- 2 cups heavy whipping cream, cold
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Sprinkles for garnish
- Optional* vanilla frosting or extra whipped cream for decoration
Instructions
- Remove the chocolate ice cream 10-15 minutes before ready to use to thaw.
- Place several sheets of plastic wrap in a 9 inch springform pan to fully cover the inside, leaving the edges hanging off.
- Spread the thawed chocolate ice cream into the bottom of the springform pan. Use a frosting knife or spatula to smooth out the ice cream.
- Place the pan back into the freezer for one hour.
- Warm the hot fudge for 20-30 seconds in the microwave to allow it to easily spread.
- Remove the pan from the freezer and pour the warm fudge over the top and spread evenly with your frosting knife or spatula.
- Sprinkle the crumbled Oreos on top of the fudge layer and return the pan to the freezer for one hour.
- Remove the vanilla ice cream 10-15 minutes before ready to use to thaw.
- Spread the thawed vanilla ice cream over the top of the Oreo layer.
Return the cake to the freezer for 5-6 hours or overnight to fully set.
When you are ready to decorate the cake, remove the cake from the freezer while you prepare your frosting. - Whip the cold cream, powdered sugar and vanilla extract with an electric mixer on medium for one minute and then switch to high speed until stiff peaks form.
- Unhinge your springform pan and use the edges of the plastic wrap to lift the ice cream cake from the pan. Place the cake onto your serving platter. (Note: I recommend chilling your serving platter for 10-15 minutes before transferring to prevent the base of the cake from melting quickly).
- Working quickly, evenly spread the whipped cream mixture across the top and sides of the cake. Use your spatula, frosting knife or pastry cutter to smooth out the whipped cream frosting.
- Garnish the top of the cake with sprinkles and pipe on vanilla frosting or extra whipped cream for decoration if desired.
- Slice and serve immediately or return the cake to the refrigerator until ready to serve.
Notes
For easy slicing, dip your knife into warm water before cutting into the cake.
Store leftover ice cream cake in an airtight container in the freezer for up to 1 week.
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Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 585Total Fat 35gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 13gCholesterol 95mgSodium 218mgCarbohydrates 64gFiber 2gSugar 52gProtein 7g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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