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This Dairy Queen Ice Cream Cake copycat recipe recreates the famous frozen dessert right at home. Layers of chocolate and vanilla ice cream sandwich a rich hot fudge and Oreo cookie center, all finished with a fluffy whipped topping frosting. It’s the perfect make-ahead dessert for birthdays, holidays, and special celebrations.
If you love copycat recipes, be sure to try my Copycat Portillo’s Chocolate Cake and Cracker Barrel Pancakes, too!
Why you’ll love this Dairy Queen ice cream cake!
This homemade ice cream cake tastes just like the classic Dairy Queen favorite but costs a fraction of the price. Best of all, it’s surprisingly easy to make with just a handful of ingredients.
- Just Like the Original: Features the signature Oreo crunch and hot fudge center everyone loves.
- Easy to Make: No baking required and only a few simple ingredients.
- Perfect for Celebrations: Great for birthdays, graduations, summer parties, and holidays.
- Make-Ahead Friendly: Prepare it days in advance and keep it in the freezer until needed.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Vanilla ice cream – Creates the classic top layer of the cake.
- Chocolate ice cream – Forms the rich chocolate base layer.
- Oreo cookies – Crushed cookies create the signature crunchy center.
- Hot fudge topping – Adds the fudgy layer that makes Dairy Queen ice cream cakes so famous.
- Cool Whip – Creates an easy, fluffy frosting for the outside of the cake.
Variations
- Decorate with sprinkles to match birthdays or holidays.
- Use cookies and cream ice cream instead of vanilla.
- Swap the Oreos for chocolate sandwich cookies or peanut butter cookies.
- Add chopped candy bars between the layers.
- Use chocolate whipped topping for extra chocolate flavor.
- Drizzle caramel sauce over the cookie layer.
How to Make Dairy Queen Ice Cream Cake
- Add the chocolate layer: Let the chocolate ice cream soften for 15 to 20 minutes. Spread it evenly into the bottom of the prepared pan. Freeze for 1 hour.
- Create the crunch layer: Microwave the hot fudge topping for 20 to 25 seconds until spreadable. Spread it evenly over the chocolate ice cream. Sprinkle the crushed Oreo cookies over the fudge. Freeze for 1 hour.
- Add the vanilla layer: Let the vanilla ice cream soften for 15 to 20 minutes. Spread it evenly over the cookie layer. Return the cake to the freezer for at least 8 hours or overnight.
- Frost the cake: Remove the cake from the springform pan and discard the plastic wrap. Transfer the cake to a serving platter. Spread the Cool Whip evenly over the top and sides. Sprinkle extra crushed Oreo cookies over the top. Freeze until ready to serve.
Serving Suggestions
Serve this homemade Dairy Queen ice cream cake for birthdays, summer cookouts, graduation parties, family celebrations, or anytime you need a crowd-pleasing dessert. Add extra hot fudge, whipped cream, or sprinkles for a festive touch.
Storage
- To Store: Keep the cake tightly wrapped in the freezer for up to 2 weeks.
- To Freeze: Store covered in the freezer until ready to serve.
- To Serve: Let the cake sit at room temperature for about 20 to 30 minutes before slicing.
Frequently Asked Questions
Yes! It’s actually best when made a day in advance.
You can, but Cool Whip holds up much better in the freezer.
The combination of hot fudge and crunchy Oreo cookie crumbs between layers of ice cream creates the signature texture.
Dip a sharp knife in warm water and wipe it clean between cuts.
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Copycat Dairy Queen Ice Cream Cake
Ingredients
- 1 quart vanilla ice cream
- 1 quart chocolate ice cream
- 20 Oreo cookies crushed
- 1 11.75 ounce 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.
Notes
- Let the ice cream soften slightly before spreading each layer.
- Use a springform pan for easy removal.
- Crush the Oreos into coarse crumbs, not fine crumbs.
- Use hot fudge topping, not chocolate syrup, for the authentic Dairy Queen texture.
- Freeze between layers to keep everything neat and distinct.
- Run a knife under warm water before slicing for cleaner cuts.
Do you remove the cream from the oreo cookies?
I may never buy a dq ice cream cake ever again! This was fun and easy to make. Made me live this cake even more!
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