Name: Copycat Dairy Queen Ice Cream Cake
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3/4 cup (100g) Oreo crumbs (about 9 Oreos); 1 1/2 tbsp butter, melted; 1.5 quart container vanilla ice cream; 1.5 quart container chocolate ice cream; 6 oz | 1 cup semi-sweet chocolate chips; 3 tbsp light corn syrup; 1/2 tsp vanilla extract; 1/2 cup (120ml) heavy whipping cream; 2 cups (480ml) heavy whipping cream, cold; 1 cup (115g) powdered sugar; 1 1/2 tsp vanilla extract; Sprinkles

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introduction

This cake looks like the cake from Dairy Queen. It tastes like cold ice cream, crunchy cookie, and smooth chocolate. You can make it at home with few tools. If you like easy frozen treats, try this. See a related sweet like apple pie ice cream delight for more ideas.

why make this recipe

You make this cake for a party or a small treat. You make it when you want a cool, sweet dessert that you can prep ahead. It needs little cook time and most work is in the freezer. You can change flavors to match a theme or mood. If you like soft cake and cold ice cream, this recipe will win.

how to make Copycat Dairy Queen Ice Cream Cake

You will build the cake in layers. First make the cookie base. Then add a chocolate ice cream layer, a fudge layer, cookie crumbs, and a vanilla ice cream top. Freeze the cake between steps so each layer sets. Work fast when ice cream softens so layers stay neat. For a tip on soft cakes and frost, you can read this carrot spice loaf cream cheese frosting page for simple ideas on texture.

Ingredients :

3/4 cup (100g) Oreo crumbs (about 9 Oreos)
1 1/2 tbsp butter, melted
1.5 quart container vanilla ice cream
1.5 quart container chocolate ice cream
6 oz | 1 cup semi-sweet chocolate chips*
3 tbsp light corn syrup
1/2 tsp vanilla extract
1/2 cup (120ml) heavy whipping cream
2 cups (480ml) heavy whipping cream, cold
1 cup (115g) powdered sugar
1 1/2 tsp vanilla extract
Sprinkles

Directions :

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
About 20 minutes before you need it, set the chocolate ice cream out to soften. Once softened, stir it up until smooth and creamy. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth.
Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
About 20 minutes before you need it, set the vanilla ice cream out to soften. Once softened, stir it up until smooth and creamy. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

how to serve Copycat Dairy Queen Ice Cream Cake

Cut the cake with a warm knife for a clean slice. Let the cake sit 3-5 minutes at room temp before you cut. Serve with a small scoop of ice cream or fresh berries. For a rich dinner finish, pair with a warm sauce or a light soup like this creamy mushroom chicken soup if you want a warm and cold contrast.

how to store Copycat Dairy Queen Ice Cream Cake

Tight wrap the cake in plastic wrap or put it in a freezer box. Store the cake in the coldest part of your freezer. Keep it for up to 5 days for best taste. If the cake needs travel, carry it in a cooler with ice packs and keep it frozen until you serve.

tips to make Copycat Dairy Queen Ice Cream Cake

Work fast when ice cream softens so it stays firm after you refreeze.
Press the Oreo crumbs thin and even so the crunch layer is flat.
Use room to lift the cake out by the wrap so you do not touch the cold sides.
Chill your mixing bowl and whisk for firmer whipped cream.
For more layered dessert ideas, see this creamy smothered chicken page for ideas on prep and timing.

variation (if any)

Use other cookies for the crumb layer like chocolate wafers or graham crackers.
Swap chocolate or vanilla ice cream for a fruit ice cream for a fresh taste.
Add a thin layer of caramel or peanut butter under the fudge for more flavor.
Use chocolate shavings or nuts on top for texture. For a very close cook plan, check this related page: more prep tips.

FAQs

Q: Can I use store bought ice cream tubs?
A: Yes. Use good quality tubs. Let them soften a bit to spread.

Q: How long do I freeze between layers?
A: Freeze 30 minutes for the ice cream layer, 10 minutes after the fudge, and 2-3 hours after the top layer.

Q: Can I make this a day before a party?
A: Yes. Make it a day before and keep it well wrapped in the freezer.

Q: Can I make this without a cake pan?
A: You can use a springform pan or a round Pyrex dish with wrap. Lift the cake by the wrap.

Conclusion

For a home copy of the classic, see this detailed Copycat DQ Ice Cream Cake Recipe | Life Love and Sugar for clear photos and notes. You can also read this Copycat Dairy Queen Ice Cream Cake Recipe for a second take and more tips.