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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? Itโs surprisingly easy to make at home.
Iโve eaten a lot of cake over the yearsโcheesecakes, layer cakes, sheet cakesโand while I never picked the same one twice, there was one I always looked forward to: Dairy Queenโs. 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 itโand this copycat recipe is the result.
Is It Hard to Make an Ice Cream Cake?
Nope! You donโt 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. Itโs the kind of recipe that looks impressive but comes together with basic steps. Thatโs the best kind, right?
The rich fudge and crunchy cookie center is just like the classic DQ version (maybe even better), and honestly, itโs worth making the whole cake just for that.
What Youโll Need
You wonโt believe how simple these ingredients are. I bet you were expecting super fancy and overly complicated ones, right? Hereโs a quick look at what youโll need. Donโt forget to scroll down to the recipe card for a printable list.
- Oreo cookies โ Youโll crush these (filling and all) to make that classic chocolate cookie crunch layer.
- Butter โ Just a little melted butter helps bind the cookie crumbs together.
- Vanilla and chocolate ice cream โ Grab your favorite store-bought brands. Let them soften slightly before layering.
- Semi-sweet chocolate chips, heavy cream, light corn syrup, and vanilla โ 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 โ For the fluffy homemade whipped cream topping.
- Sprinkles โ Optional, but highly encouraged for that classic birthday cake look!
How to Make An Ice Cream Cake
Start with an 8ร3-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 itโs 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. Theyโll 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 itโs 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 youโre 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, thatโs idealโbut if not, itโll 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 8ร3 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 8ร3 inch cake pan and having a taller cake, but if you donโt have one of those pans on hand and donโt want to purchase it, you could also use a 9 inch pan (including a springform pan). The cake just wonโt 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
Ok, thank you! Iโve made it thru the frosting step (which I will do today), so hereโs hoping!
This recipe is great! However Iโm just having a really tough time keeping the ice cream from melting and turning into soup even after a whole night of freezing it! Totally user error
Iโm glad you enjoy it! Maybe try a different brand of ice cream?
Hi there! How many cups of frosting does his make?
I honestly have never measured how much whipped cream it is. Sorry!
Love this recipe and it turned out great! My family loved itโฆ. Said it was better than DQโs. โค๏ธ. I used an 8โ sauce pan that was plenty deep enough since I didnโt have a 3โ Do cake pan. Worked perfectly.
Awesome! Iโm so glad it was a hit!
Iโm planning to make this with homemade milk chocolate Oreo ice cream and store bought vanilla ice cream โ think the layers will set ok? Sometimes homemade ice cream doesnโt freeze as hard, so I want to make sure it holds up!
I think it depends on the ice cream. If you know that particular homemade recipe doesnโt set super well, it may not be ideal.