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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!
Easy Copycat Dairy Queen Ice Cream Cake
As a kid, I rarely had the same birthday cake twice. I like all kinds of cake too much to stick with one. Regular cake, cheesecake, ice cream cakes – you name it. The only one I didn’t need to have for my birthday was a cookie cake, because I knew I could depend on my dad for that one at his birthday. So naturally, I’ve tried quite a few cakes – including ice cream cakes.
So, these days I feel like I’m a bit of an ice cream cake connoisseur. There’s definitely something to love about all the different kinds available, but when it comes to a Dairy Queen ice cream cake, that middle layer of chocolate fudge along with the chocolate crunchies is pure heaven. Often, I’d just dig that right out from between the ice cream and eat it alone. So darn good!
When I started playing around with ice cream cakes several years ago, I did a fair amount of experimenting with that middle fudge layer and finally perfected it. I’ve shared it before, but never for this copycat cake so I’m excited to share it with you today.
How to Make An Ice Cream Cake
First let’s talk about the cake pan. I used an 8 by 3 inch cake pan, because I prefer a taller cake. You could definitely use a 9 inch pan though, and a springform pan would certainly be convenient. All according to what you’re going for.
Once you’ve got your pan, you’ll want to line the inside of it with clear wrap. Now it’s time to make your cake!
- Chocolate Ice Cream: Add your chocolate ice cream and spread it evenly into the pan. Pop the pan and ice cream into the freezer for about 30 minutes so it firms up just a bit.
- Chocolate fudge layer: You’re actually going to make chocolate ganache – it’ll just be a little thinner than normal and have some corn syrup in it. The corn syrup is really essential here. It helps it stay softer even when frozen, giving it that fudgy consistency. It’s not too firm and not too soft and drippy. The fudge layer is added on top of the ice cream and then frozen for another 10 minutes or so.
- Chocolate crunchies: You’re going to use Oreo crumbs and some melted butter for this layer. Mix the crumbs and butter together, spread them evenly onto a baking sheet and bake for about 8 minutes. As it cools, break it up into smaller pieces so you have the perfect little chocolate crunchies. They are seriously perfect! They aren’t big chunks of Oreos (yay!), but because they’ve been baked a bit they still keep their crispiness even when added to the ice cream cake. Perfection!Add the chocolate crunchy layer and then pop it back in the freezer for about two hours, so the cake can firm up and the layers stay even.
- Vanilla ice cream: Add the vanilla ice cream on top and freeze the cake until it’s firm. 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. 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! The middle fudge and crunchy layer is pure perfection. 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 AN ICE CREAM CAKE
This ice cream cake is actually a great recipe to make ahead. You can layer everything together, cover it and leave it in the pan you built it in. It should be fine sitting in the pan for about a week ahead of time. Then you can frost it the of or the day before you need it so that the decorations looks nice and fresh.
After decorating, it’s ideal to store it in a container (such as a cake box or cake carrier) in the freezer. If you don’t have a container that size or space in your freezer, it’ll be fine for a few days in your freezer.
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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: Oven
- 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
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
4. 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.
5. 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.
6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
7. 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.
8. 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.
9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
10. 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.
11. 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.
12. 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.
13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
14. 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
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.