Copycat Dairy Queen Ice Cream Cake

5 from 2 votes

This copycat Dairy Queen Ice Cream Cake features layers of chocolate and vanilla ice cream, hot fudge, Oreo crunchies, and whipped topping.

Prep Time45

Total Time10 45

Course: Dessert

Cuisine: American

Keyword: dairy queen ice cream cake

Servings: servings

Calories: 566kcal

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.

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.