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.
Make the Oreo Layer
- Prep your tools: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- Make Oreo mixture: Combine the Oreo crumbs and melted butter. Stir well then spread onto the prepared cookie sheet.
- Bake for 8-10 minutes: Cool. Break any big clumps into smaller ones. Set aside.
Now we are going to assemble the layers:
- Chocolate ice cream: About 20 minutes before you need it, set the chocolate ice cream out to soften. Stir it until smooth and creamy. Add to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
- Fudge layer: Make the fudge as directed in the recipe card below. 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.
- Oreo cookie layer: Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
- Vanilla ice cream layer: 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.
- Remove from cake pan: Use the clear wrap to lift the frozen cake out of the pan. Place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
- Whipped cream layer: 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 decorations and freeze until ready to serve: 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.
Shop the post
Watch How To Make It
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 1x
- 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 make ice cream cakes for my family, made to order. I will be making one for my grandson’s birthday. He asked for fudge in the middle. I am trying your fudge recipe for my cake. I am curious how it does when the cake freezes. Is it hard to eat? Like, is it chewy? Just curious.
It’s not hard to eat. It remains soft. You could say it’s chewy.
My daughter has made this! We left off the frosting because we didn’t want it to be too sweet, and made it in a bread pan but it’s delicious!
Hi. I haven’t tried this recipe yet but I am scaling it up to a 9 x13. I was wondering if it would be better to flip the pan once all layers have been added in reverse (with plastic wrap) instead of pulling it out. I’m worried about breaking it if I don’t.
It seems to make sense to try to flip it. The plastic wrap can still be helpful with it not sticking.
I didn’t make this yet but was thinking about it. Do you melt down the ice cream into like a shake then pour it in the container and then freeze it back to turn it back into ice cream? Do you ad anything to the ice cream to make it fluffy like pudding or cake mix? Thanks!
Yes, you want it to melt a little bit but not fully. Then you add it to the pan and refreeze.
Question.. my grocery store sells Oreo crumbs which I think is just the dry black part of the cookie or I could buy whole Oreos and crumble them and include the filling. Which would be better? Which is the traditional dairy Queen way of doing it? I’ve seen you answer some of the questions saying either was just fine but I’m wondering what the proper way is. Is there a difference in taste or texture? I’m obsessed with that dairy Queen fudgy layer and I want mine to be exactly the same. Thank you so much for this recipe. Can’t wait to try it.
I can’t say what Dairy Queen does, because I honestly have no idea, LOL. I used the full Oreo, but I really do think either would be fine.
Is there a way to remove my comment? I didn’t realize my full name would be posted.
I updated the previous comment to have the same name as this one (Jm) so that the full name isn’t showing. If you’d like me to remove it completely, just let me know. Thanks!
Do you separate the cream from the Oreos?
I don’t.
This cake turned out incredible ! I made it for my grandson’s 13th birthday. He is still talking about it. I used his favorite two ice creams, mint chocolate chip and cookie dough. I followed the recipe except his ice cream choice. Thank you for great instructions. I will use this same recipe and try different combinations of ice cream. I also wanted to comment on just how smooth your whipped topping was! Mine was pretty smooth but not as professional as yours. How did you get it so smooth ?
Glad you enjoyed it! I use an icing smoother. It’s the same one that I use for frosting my cakes in this tutorial. https://www.lifeloveandsugar.com/how-to-frost-a-smooth-cake-with-buttercream/
I didn’t read the recipe thouroughly and just used oreo crumbs and not whole crushed oreo cookies… I assume that should be ok? Guess I’ll find out soon enough☺
Yes, that should be fine.
This is great! We subbed non-dairy ice cream, whipped cream and coconut cream as well as gluten free Oreos to accommodate our family! My son is so excited to finally have an ice cream cake that is safe… thank you!
So glad to hear that!
I am making this and I am 11 years old! This is one of the best ice cream cakes I’ve every seen!
Do you think honey could work in place of corn syrup? We have a corn allergy in the family.
Yes, it should.
How do you get the clear plastic wrap from the bottom of the frozen cake? Just pull it out?
Yep. When you lift the cake up out of the pan just pull it off.
Great recipe. I made it in a 6 inch high pot, about 9inches in diameter. I lined the pot with plastic wrap as you said. I used 3 types of ice cream-vanilla, chocolate and salted caramel. I doubled your ganache and the crumble amounts so I had enough to use between all 3 layers (I saved a little bit of ganache to streak on the top of the cake at the end). I finished off the cake with the whipping cream topping as in your recipe and I used whipping cream in the aerosol can to make little peaks around the edge of the cake. To finish it off, I streaked a melted caramel drizzle and the remaining chocolate ganache drizzle over the top of the cake and used pecan halves on the top instead of sprinkles. The little bit of chocolate and caramel drizzle over the pecans was delicious! The plastic wrap made it easy to remove from the pot. Taste incredible and it looked beautiful. Thanks for this recipe.
Wondering if I should remove the cream filling from the Oreo’s before baking
No, you don’t need to remove the filing from the Oreos.
Can you suggest any other ice cream combinations besides chocolate and vanilla?
The options are endless. People have mentioned a number of different combinations they’ve used in the comments. Truly any ice cream you can find that you think sounds good together will work.
I made this for my 16 year old triplet grandchildren’s birthday. I used a 9 by 13 dish. They were thrilled with the end result. Said it was even better than the original. I have had 3 requests to make it again.