This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream with a center made of chocolate cookies and chocolate fudge – true to the Dairy Queen original.
While this may not be a complicated recipe, it does take a lot of time. Plan to make your cake at least 24 hours before you’re ready to serve it because it requires a lot of chill time in multiple steps. We also have a couple of other important tips to keep in mind. You’ll want to use an entire package of Oreos, which will yield about three cups of cookie crumbs for the middle layer of the ice cream cake. Place the cookies in a zip-lock bag and crunch them with a rolling pin or soup can. You’ll want coarse crumbs with some slightly bigger chunks.
You’ll prepare this cake upside down and after chilling, you’ll flip it over onto a big plate or serving platter. Make sure this plate or platter is chilled first so the cake doesn’t melt and slide around.
This Dairy Queen Ice Cream Cake is pretty straightforward and simple, even though it takes a lot of time. But it tastes just like the “real thing.” Plus you can add your own decorations and toppings as you wish.
You can make this cake and keep it in the freezer for up to a month – if there are any leftovers. If you’re serving a group, I imagine it will be gone by the end of the day!
Dairy Queen Ice Cream Cake Recipe
Ingredients
For the Cake
- 2 quarts vanilla ice cream
- 1 package OREO cookies, coarsely crushed (3 cups)
- 2 cups chocolate fudge sauce
- 1 quart chocolate ice cream
For the Frosting
- 1 quart heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Sprinkles for decorating, optional
- Maraschino cherries for decorating, optional
Instructions
For the Cake
- First, line a rimmed baking sheet with parchment paper or wax paper. Set a cold springform (9-inch or 10-inch) bottomless pan ring on top.
- In a standing mixer, using the paddle attachment, beat the vanilla ice cream until it's fluffy but still frozen, about 2 minutes. Spread thickly around the sides of the springform pan, and then spread the rest inside the pan, making up the bottom layer.
- Top evenly with crushed cookies, pressingly the crumbs lightly into the vanilla ice cream.
- Carefully heat the fudge sauce just enough for it to pourable- a few seconds in the microwave. Pour evenly over the cookie crumbs. Freeze at least 8 hours or overnight.
- In a standing mixer, using the paddle attachment, beat the chocolate ice cream until it's fluffy but still frozen, about 2 minutes. Spread on top of the fudge-cookie layer, smoothing the top. It should now be even with the top of the springform pan.
- Cover with parchment paper or wax paper. Freeze at least 4 more hours.
To Unmold the Cake
- Peel the top layer of parchment away. Place a large plate or serving platter on top of the cake. Gently flip the cake and plate over so the chocolate layer is now on the bottom, and the vanilla is on the top. Peel the second piece of paper away.
- Gently loosen the springform pan and wiggle it until it slides smoothly off the cake. Freeze while preparing the whipped cream.
To Decorate the Cake
- In a standing mixer with the whisk attachment, whip together the cream, powdered sugar, and vanilla until soft peaks form. Frost the cake completely.
- Use a piping bag with extra whipped cream to add flowers or other designs if desired. You can also top it with sprinkles and maraschino cherries.
- The cake can be eaten immediately, but for best results, freeze for at least 8 hours or overnight before serving.
Notes
- Cover and freeze the cake for up to 1 month in advance or keep it in the freezer and continue eating it for up to 1 month.
- Freeze the serving plate prior to turning over the cake. This prevents the bottom of the cake from softening upon contact and sliding around on the platter.
If you really have a sweet tooth, Dairy Queen offers some other delicious sweet treats, including their Mint Oreo Blizzard And Mint Shakes, the Peppermint Hot Cocoa Blizzard, the Frosted Animal Cracker Blizzard, and the Oreo Cheesecake Blizzard.
They’re so good, it’s hard to pick a favorite.
