This Copycat Dairy Queen Ice Cream Cake tastes just like the real thing, but for a fraction of the cost! It’s easy to make, and you can customize it with your favorite ice cream flavors!
If you love Dairy Queen Ice Cream Cake, but you’re looking to save some money, this recipe is for you! My Copycat Dairy Queen Ice Cream Cake nails that authentic DQ flavor, but this frozen cake is much cheaper to make at home.
Plus, when you make a DIY ice cream cake at home, the sky’s the limit when it comes to flavors and toppings! It’s the ultimate birthday cake!
Homemade Dairy Queen Ice Cream Cake Recipe
Dairy Queen ice cream cakes are definitely the best, right? They’re so creamy and flavorful, and even though I love Homemade Chocolate Cake and Strawberry Cake, when it’s summertime, nothing beats a cold ice cream cake. But what makes the Dairy Queen version so darn good?
My guess is that it’s the crunchy fudge layer! Some ice cream cakes are just ice cream, while others layer the ice cream with actual cake. But I think the chocolatey layer of Oreo in a Dairy Queen cake is what really takes it to the next level! It’s rich, chewy, and adds just the right amount of crunch.
In addition to the Oreo cookie crunchies, there are layers of chocolate and vanilla ice cream, all topped with a creamy, fluffy whipped cream frosting. Just like the Dairy Queen original!
This homemade ice cream cake recipe is really easy to make for any special occasion, but here’s a quick tip to ensure it’s perfect: let it thaw on the counter a bit before you serve it. Then it will be easier to slice through!
Ingredients For Copycat Dairy Queen Ice Cream Cake
See recipe card below this post for ingredient quantities and full instructions.
- Vanilla ice cream
- Chocolate ice cream
- Oreo cookies – You can place these in a zip-top bag and use a rolling pin to crush them for the chocolate crunchies, or you can blitz them in your food processor until coarse crumbs form.
- Hot fudge topping – Don’t use chocolate sauce! You really need that fudgy texture from chocolate fudge topping to mimic the cookie crumb layers in a Dairy Queen ice cream cake.
- Cool Whip
How to Make a Copycat Dairy Queen Ice Cream Cake
- Prepare: Take a 9-inch spring form pan and line it with plastic wrap. Make sure to leave some extra wrap over the top of the pan in case it shifts.
- Thaw the Chocolate Ice Cream: Take the chocolate ice cream out of the freezer and let it thaw for 15-20 minutes so it’s easy to spread.
- Make the First Layer: Spread a layer of thawed chocolate ice cream over the bottom of the pan. Freeze for one hour.
- Make the Cookie Layer: Remove the lid from the hot fudge topping and microwave for 20 to 25 seconds. Spread a layer of the fudge over the top of the chocolate ice cream layer, then sprinkle with Oreo crumbs. Freeze for an hour.
- Thaw the Vanilla Ice Cream: Take the vanilla ice cream out of the freezer and let it thaw for 15 to 20 minutes.
- Make the Vanilla Layer: Spread a layer of vanilla ice cream over the top of the cookie-fudge mixture. Put the cake in the freezer for a minimum of 8 hours, or overnight.
- Finish: Remove the cake from the spring form pan and the plastic wrap. Place the cake on a serving platter, then spread an even layer of Cool Whip over the vanilla ice cream layer. Add leftover cookie crumbs for garnish, then freeze until you’re ready to serve.
Quick Tip
Run your knife through warm water when going to cut the cake. It will warm the knife just enough that it will easily slice through the cold ice cream.
How to Store Copycat DQ Ice Cream Cake
This cake needs to be stored in the freezer, and it will last for up to 2 weeks when wrapped well. For best results, let the cake sit at room temperature for at least 30 minutes before serving for easier slicing.
FAQs
Most traditional ice cream cake recipes have 3 layers: regular cake, ice cream, and frosting, or sometimes just ice cream and frosting. But what makes Dairy Queen Ice Cream Cake so special is the fudgy cookie layer in the middle!
Yes, ice cream cake will melt if it’s stored in the fridge, so you’ll need to keep it in the freezer for storage. Leftovers should also be returned to the freezer.
It depends on the temperature outside! If you have the ice cream cake sitting in a cooler on a hot day, it won’t last as long, even on ice. If you want the cake to last several hours outside in a cooler, consider purchasing dry ice rather than using regular ice cubes to keep it chilled.
More Easy Cake Recipes
Copycat Dairy Queen Ice Cream Cake
Ingredients
- 1 qt vanilla of ice cream
- 1 qt chocolate of ice cream
- 20 Oreo cookies crushed
- 1 11.75oz jar of hot fudge topping
- 1 tub of Cool Whip
Instructions
- Line a 9” springform pan with plastic wrap. Set aside.
- Remove the chocolate ice cream from the freezer and thaw for 15-20 minutes. (This will help dramatically when it comes to spreading.)
- Spread a layer of chocolate ice cream evenly over the bottom of the pan. Return to the freezer for 1 hour.
- Remove the lid from the hot fudge topping and microwave for 20-25 seconds. Spread a layer of fudge evenly over the chocolate ice cream layer. Sprinkle the fudge with the Oreo crumbs. Return to the freezer for 1 hour.
- Remove the vanilla ice cream from the freezer and thaw for 15-20 minutes.
- Spread a final layer of vanilla ice cream over the cake. Return the cake to the freezer for at least 8 hours, or overnight.
- Before adding the frosting, remove the cake from the springform pan and remove the plastic wrap. Transfer the cake to a serving platter. Spread an even layer of Cool Whip over the cake. Decorate with leftover cookie crumbs. Place back in the freezer until ready to serve.
