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This Copycat DQ Ice Cream Cake layers chocolate and vanilla ice cream with that classic fudge and crunchy cookie center. And yes, it tastes just like the real thing. Best part? It’s surprisingly easy to make at home.
I’ve eaten a lot of cake over the years—cheesecakes, layer cakes, sheet cakes—and while I never picked the same one twice, there was one I always looked forward to: Dairy Queen’s. That thick, fudgey center with the chocolate crunchies? Absolute magic. I used to scoop that layer out and eat it straight. So when I started making my own ice cream cakes, recreating that iconic middle became the challenge. After a lot of testing (and more than a few spoonfuls), I finally cracked it—and this copycat recipe is the result.
Is It Hard to Make an Ice Cream Cake?
Nope! You don’t need an ice cream maker or fancy equipment. Just a springform pan, some store-bought ice cream, and a little time. The layers are simple to assemble, and you can make it ahead, which means zero stress on the day you serve it. It’s the kind of recipe that looks impressive but comes together with basic steps. That’s the best kind, right?
The rich fudge and crunchy cookie center is just like the classic DQ version (maybe even better), and honestly, it’s worth making the whole cake just for that.
What You’ll Need
You won’t believe how simple these ingredients are. I bet you were expecting super fancy and overly complicated ones, right? Here’s a quick look at what you’ll need. Don’t forget to scroll down to the recipe card for a printable list.
- Oreo cookies – You’ll crush these (filling and all) to make that classic chocolate cookie crunch layer.
- Butter – Just a little melted butter helps bind the cookie crumbs together.
- Vanilla and chocolate ice cream – Grab your favorite store-bought brands. Let them soften slightly before layering.
- Semi-sweet chocolate chips, heavy cream, light corn syrup, and vanilla – These come together to make the rich, fudgy center layer that tastes just like the original.
- Cold heavy whipping cream, powdered sugar, and vanilla extract – For the fluffy homemade whipped cream topping.
- Sprinkles – Optional, but highly encouraged for that classic birthday cake look!
How to Make An Ice Cream Cake
Start with an 8×3-inch cake pan for a nice tall cake, or use a 9-inch pan or springform if you prefer. Line the inside with plastic wrap so it’s easy to lift out later.
Now we are going to assemble the layers:
- Chocolate Ice Cream: Scoop and spread the chocolate ice cream into the pan. Freeze for 30 minutes to let it firm up.
- Fudge: Make a quick chocolate ganache with corn syrup so it stays soft even when frozen. Pour it over the chocolate layer and freeze again for 10 minutes.
- Chocolate Crunchies: Mix Oreo crumbs with melted butter, bake for 8 minutes, then break into small bits. They’ll stay crisp even in the freezer. Add them over the fudge and freeze the whole thing for about 2 hours.
- Vanilla Ice Cream: Top it off with vanilla ice cream and freeze until firm.
- Frosting: When it’s done, frost it with my homemade whipped cream. It uses some powdered sugar to keep it from wilting. It stays stable for days and days making it ideal for an ice cream cake.
- Add Sprinkles: Decorate the ice cream cake as you like for your occasion and you’re ready to go!
This is seriously the BEST Copycat Dairy Queen Ice Cream Cake! You will love it. And just like when I was a kid, you will want to eat the chocolate fudge and chocolate crunchy layer right out of the center.
How to Store
This is a great make-ahead dessert! You can build the whole cake in the pan, cover it, and freeze it for up to a week before serving. Just wait to frost and decorate until the day before (or day of) so it looks fresh. Once decorated, keep it in the freezer. If you have a cake box or cake carrier, that’s ideal—but if not, it’ll still be fine uncovered (in the freezer) for a couple of days.
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Copycat Dairy Queen Ice Cream Cake
- Prep Time: 5 hours 15 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Freezer
- Cuisine: American
Description
This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream around the iconic layer of chocolate crunchies and chocolate fudge. It is so easy to make and tastes just like the real thing!
Ingredients
Chocolate Cookie Crunchies
- 3/4 cup (100g) Oreo crumbs (about 9 Oreos)
- 1 1/2 tbsp butter, melted
Ice Cream Layers
- 1.5 quart container vanilla ice cream
- 1.5 quart container chocolate ice cream
Chocolate Fudge
- 6 oz | 1 cup semi-sweet chocolate chips*
- 3 tbsp light corn syrup
- 1/2 tsp vanilla extract
- 1/2 cup (120ml) heavy whipping cream
Whipped Cream
- 2 cups (480ml) heavy whipping cream, cold
- 1 cup (115g) powdered sugar
- 1 1/2 tsp vanilla extract
- Sprinkles
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
- Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
- Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
- About 20 minutes before you need it, set the chocolate ice cream out to soften. Once softened, stir it up until smooth and creamy. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
- To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth.
- Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
- Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
- About 20 minutes before you need it, set the vanilla ice cream out to soften. Once softened, stir it up until smooth and creamy. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
- Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
- To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
- Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
- Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.
Notes
- I like using the 8×3 inch cake pan and having a taller cake, but if you don’t have one of those pans on hand and don’t want to purchase it, you could also use a 9 inch pan (including a springform pan). The cake just won’t be as tall.
- Semi-sweet chocolate must be used, not milk chocolate or another, for the fudge layer to set properly
Nutrition
- Serving Size: 1 slice
- Calories: 661
- Sugar: 50 g
- Sodium: 118.6 mg
- Fat: 46.3 g
- Carbohydrates: 55 g
- Protein: 8.4 g
- Cholesterol: 173.7 mg
I use this recipe for my half sheet cake. The only thing I do differently is use instant clear gel powder to stabilize whipped cream.
I’m so glad it works well for you!
Great recipe. I was able to make this dairy free for my daughter with vegan whipping cream, oat milk ice cream and dairy free chocolate chips. Tasted great.
I’m so glad it worked well for you!
Love this recipe! My kids thought I bought it at Dairy Queen! I love the fudge filling can I double the recipe so there’s more of that fudge filling or will that be too much for the pan?
I’m glad it was a hit! I haven’t tried doubling it, but I don’t see why it would be an issue.
This looks amazing. I’m going to make it for my son‘s birthday. For the crunchies, do you use salted or unsalted butter? Thank you!!
You could use either. I typically have unsalted on hand and use that. I hope you enjoy it!
Can Cool Whip be used? I know it might be slightly different but I never have luck with homemade whipped cream!
Sure! That’d be fine.
I had a request for a rainbow on the ice cream cake. Will it work if I pipe the colors with whipping cream or should I use buttercream? Or if you have any other suggestion thst would be great.
You can color the whipped cream, just try not to over stir it (you want to gently fold as little as possible) or it could deflate and then not pipe well. The best thing to do is to add color as it’s whipping. Whipped cream would be the better option, since it won’t be so firm when cold, but you could use buttercream as well.
I’m currently in the process of getting everything to try this out. The person I’m making it for really likes chocolate. I was wondering if there was a way to make the whipped cream chocolate flavor? Would powder or syrup work or cause it to deflate?
Yes, you can find my chocolate whipped cream recipe here. You may need to increase it a bit to have the right amount.
This was a hit at my daughter’s 6th birthday party! So much better when made from scratch
I’m so glad you enjoyed it!
I’m so excited to try this recipe for my son’s birthday next week! How do you cover it when it’s in the freezer after it’s frosted? I know you say it needs to be well covered, but what does that look like? Thanks so much!!
You could get a cardboard cake box, or use a cake carrier, if your freeze has space. You could also freeze it so that the whipped cream is solid and then use clear wrap and prop it away from the sides with toothpicks. I hope that helps!
My cookie crumbs tasted burnt after baked for 8 minutes- 350 oven 3/4 cup with 1 1:2 Tbls butter. What’s wrong?
Your oven could be a little off or different than mine. I’d just reduce the baking time and remove them from the oven when they have gotten crunchy but haven’t burned.
I have made this recipe many times for my kids’ birthdays! It is always a hit. My best compliment was when my brother in law said it tasted even better DQ!
One question I am never quite sure about, though is if I use the whole oreo or remove the cream filing for the middle part of the cake?
I’m so glad to hear it’s such a hit!
And I use the entire Oreo – filling and all.
Making this for my daughter’s birthday, my Instant Pot cake pan is 7.7” x 2.75”…is that too small or close enough to your 8”x3”? I’m sure I’m over thinking this, lol.
That should be fine. Just be sure to use the mock collar. 🙂
How far in advance can I make this cake before serving?
Honestly, if it’s well covered, it should be fine in the freezer for up to two months. You could really make it as far in advance as you would like.
Recipes quite easy but I’m not sure what I did wrong with the icing as it piped fine but then melted or became dilapidated and turned into a disaster falling off the sides. The whole cake edges started melting. I must not have iced it quick enough. Managed to spread the icing around but it doesn’t look as nice. Disappointed but according to others it stilll looks good. Going to est it tomorrow night.
Yeah, it just sounds like the ice cream started to melt. That’s the trickiest part of the process. I hope everyone enjoyed it!
I love this recipe!!! My daughter always wants an ice cream cake, and I have used this recipe multiple times. My question is if there is extra whipped topping, should this be refrigerated or put in the freezer?
I’m so glad it’s a hit! If the whipped cream is already made, you could try storing it in the fridge. I’m not sure what you’ll want to use it for, but keep in mind that it’ll hold it’s shape when you put it in the fridge, but once you stir it back up, it will deflate a bit and may not be quite as usable, depending on what you’ll use it for.