Copycat Dairy Queen Ice Cream Cake
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.
Servings: 12 servings
Calories: 566kcal
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.
Nutrition
Calories: 566kcal | Carbohydrates: 77g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 310mg | Potassium: 498mg | Fiber: 3g | Sugar: 59g | Vitamin A: 675IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 4mg