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.
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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
Is it necessary to line the pan with clear wrap if using a spring form pan?
You don’t have to, but it will still make the sides of the pan easier to remove because the ice cream won’t be frozen/stuck to it.
I’m excited to try this recipe, but I’ll be adapting it to make “cupcakes”!
I love and use this recipe often! My only hang up is that I can’t seem to use a cake cover over the cake in the freezer…my cake has to be on a ceramic plate and without a cover, or else it always starts to soften up on me when I do. Any ideas why this is?!
Glad you’ve enjoyed it! I’m not sure why covering the cake would make a difference. The freezer should still keep it plenty cold.
I’ve made this cake for every birthday and celebration for the past two years. Everybody loves it and those that don’t know that I made it assume I bought it from Dairy Queen. Thank you for sharing this recipe. It has saved me a small fortune and I get to feel proud that I made it. I couldn’t ever bring myself to buy shop bought again! Thank you!
So glad it’s been a hit!
Hi! This recipe looks awesome and I’m going to try it – but I don’t have powdered sugar. I do have confectioners sugar and I know there’s a slight difference in starch, so I was wondering if you had any idea how that substitute might impact the way it freezes or anything else, or if that substitute seems fine? Was having a little trouble finding an answer to that by googling, sorry. Thank you so much in advance!
Powdered sugar, confectioners sugar and icing sugar should pretty much all be the same thing and should be able to be used interchangeably. At least it shouldn’t have any effect on this cake.
This is my go-to ice cream cake recipe/ tutorial. I’ve tried several others, but this is the most authentic, and easiest.
So glad you enjoyed it!
I’ve made this recipe twice and both were a success! Perfect ratio of ingredients to make it taste just right!
So glad to hear that!
Everyone loved it! I’m glad I made it two days in advance because I started late in the day not realizing how much freezing time I’d need before starting. I left it overnight in the freezer and finished up the next day!
Do you scrape the cream out of the Oreos before a crushing them?
No, I don’t.
oh shoot! i just saw this reply that you dont take out the cream, just after i finished my 2 hour post cookie crumble freeze. Here’s hoping they turn out okay! I noticed they are very crumbly, but had assumed the ice cream topping would hold them together. Fingers crossed! ha!
Oh no! It should be fine, but next time you can save yourself the trouble. 🙂
This was amazing and my everyone loved it. We had made it for my son’s 13th birthday and were able to change it a little. I made one with only vanilla ice cream and no fudge and another vanilla and chocolate and no fudge. It tasted better than DQ ice creams cakes. The only comment my husband said was he wished the ice cream was softer like DQ’s. I used Wegmans ice cream. I was wondering if you had any suggestions for a softer ice cream or if you have a recipe for a softer ice cream. Thank you so much. Again this is an amazing recipe.
So glad it’s been a hit! I’m not sure that I have a recommendation on an ice cream with a softer texture. I’m sorry!
This recipe was amazing! I made it substituting cookies and cream for vanilla ice cream. Definitely 5 star! Thank you!
So glad you enjoyed it!
I love this recipe, the great thing is I can use my kids favourite ice cream, I love the fudge, the last cake I made I put Reese’s pieces candy in with the vanilla layer.
So glad to hear that!
I didn’t have any chocolate ice cream so I just used ice cream sandwiches, I used a 9×13 pan, half the cake had mint Oreo crunch the other had crushed skor. I found the fudge layer a bite more bitter than a DQ cake, to sweeten it could I add more corn syrup? The kids love this cake and it’s super easy and quick to make.
More corn syrup will thin out the fudge layer more and it may not stay in place as well. You could try using milk chocolate. Glad you enjoyed it!
This was absolutely delicious!!!
I am really excited to try this. Do you scrape the frosting from the oreos or leave it?
Leave it.
This is always a hit at birthday parties and so easy to make. Thank you!
Quick question— I’m making a small dairy free version for a few kids and was wondering how to replicate the cookie crunch layer. I have DF cookies and was going to sub coconut oil. Has anyone tried this or am I about to waste some cookies?
I have not heard of anyone trying that but it seems like it might be OK. Glad the cake has been a hit!
I’m going to try and make a vegan version of this. If you are making the cookie crunch layer, Oreos are actually vegan, and there are vegan butters as well. Miyokos is a really good one.
This cake sounds delicious! Would love to hear how the cake turned out and what you used for the whipped cream layer.