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
This is absolutely the best ice cream cake! I love this recipe, but my son wants it made with chocolate frosting. Please send your best recipe for chocolate frosting for this ice cream cake. Thanks!
Can I use a 12” round cake pan?
I haven’t ever used that size, but I’m guessing you may need to double the recipe or so.
I need enough to make 28-30 slices for a birthday party. I have never made an ice cream cake before. What size pan would you use or would you place two 8 x 3” cakes on top of each other? I just don’t want to mess it up.
Hi, I would like to make this for my son’s birthday, but I will need enough for 28-30 people. What size cake pan should I use? If I double all the ingredients will it come out just as good?
I’m really not sure what size you would need. You could try making a 9 x 13, which you would probably need one and a half recipes worth for. Or you could even make two cakes.
Do you mean 350 fahrenheit?
Yes
If you use a springform pan, do you still need to line with parchment paper?
I would. It will help the ice cream not stick to the sides of the pan so that the sides of the pan are more easily removed.
I made this recipe for my birthday last year AMAZING. I am making again for my son’s bday but need it dairy free. Any tips on what to swap for the cream in the fudge layer? I won’t do the whip cream on top but just curious if you’ve heard of anyone using a vegan cream ingredient with success coconut cream?
Thanks!
So glad you enjoyed it! I would take a look through the comments. I feel like people have mentioned alterations for various allergies, but I can’t remember exactly what was used.
Which clear wrap did you use? Or which do you recommend?
I use the Glad press n seal.
That looks delicious! How long can you keep the ice cream cake in the fridge?
You’ll want to store it in the freezer, not the fridge. If it’s well covered and sealed, it should be fine for up to a month. If you aren’t able to cover it really well, then maybe more like a week so that it doesn’t dry out or get freezer burn.
I absolutely LOVE this recipe! Ice cream cake was a staple for all of my family’s birthdays!
I’m curious is you can freeze or save extra fudge filling?
I’m so glad you enjoy it! Freezing extra fudge filling should be fine.
How long does the fudge keep if I don’t use it right away? And how do you store it?
It should be fine in an air tight container in the fridge for about a week. Or you could freeze it for up to 3 months.
Quick question if I use hot fudge from a jar instead of making the fudge recipe well that harden up enough for the cake?
It’s hard to say. It’ll probably depend on the brand and I haven’t tested them to say. That said, what’s great about the one in the recipe is that it hardens enough to stay in place, but remains soft enough to cut. It’s got a wonderful fudgy texture that you can’t beat with a store bought version. 🙂
Fantastic recipe! I made this as the cake version and turned it into cupcakes as well for my daughter’s birthday party. Both were great! For the cake, I used two cake pans which seemed easier. I made the chocolate ice cream layer, ganache, and cookie crumbles in one and the vanilla ice cream layer in the other. After both had set up again I flipped the vanilla onto the chocolate and pressed them together. I made the cupcakes in liners – it made 2 dozen cupcakes with a little ice cream remaining.
Awesome! Glad it worked well for the cupcakes too!
Do you know what the ingredients quanity would be to make this into a sheet cake?
Like a 9×13? For that size, I’d probably do one and a half recipes worth.
Do I need to put this in the fridge or on the counter to soften a little before serving?
It may depend a little on how cold your freezer is, but I typically don’t have any issues. If you set it out, I wouldn’t do it for too long since the ice cream will likely melt quickly.
My family went CRAZY over this! My husband wants this for his birthday in December! Only changes I made were, instead of chocolate ice cream I used a raspberry dark chocolate, amazing paired w/vanilla ice cream! I also used a 9″ springform pan.. easy to remove. Lindsay, thank you for sharing..this will be staple for sure, a little time consuming, but easy & worth it! Thank you!
Awesome! I’m so glad it was a hit!
Have made this cake a few times now and it always turns out great. The only issue I have is when it comes to decorating with the frosting, it melts so quickly that by the time I am done, the whipped cream frosting is starting to slide off……cake was frozen overnight so that is not the issue…..any tips?
I’m so glad you enjoyed it! As far as it being hard to decorate, even I experience the fact that it melts so quickly. It’s really just the nature of ice cream. I just make sure that I’m totally ready to decorate before I pull it out of the freezer and work as quickly as I can. Sometimes I’ll frost it and then freeze it for a little bit and then do the rest of the decorations.