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
Can u make this from scratch with home made ice cream using just cream and sugar etc and in a mixer or shaken?
I would imagine you could use homemade ice cream and long as it’s frozen/softened.
My Oreos burn so quickly when I cook them! Not sure why?
Hmm, I’m not sure. Make sure you’re putting them in the middle of the oven and not too close to the heat source. They aren’t in the oven for very long so they really shouldn’t burn.
Hi… would I be able to use a 9×13 Pyrex for this? Would I need to double? I’m terrible at measurements lol.. can’t wait to make this!
That size should be fine. I haven’t made it that size, but I’m guessing one and a half recipes might be ideal, but you could try doubling it. It just may be fairly tall.
I have a 9×8.5×2.4 inch heart pan. Would this still work? I can’t wait to try it!!
I’m guessing it’d be ok, but I’m not sure.
I use this recipe ALL THE TIME. My family absolutely loves it and always requests it for their birthdays. I think they like that it could personalized too – different kinds of ice cream, add a little peanut butter to the fudge layer, etc. I have a request to make this like those strawberry crunch bars so I would like to use golden Oreos for the crunchy part and white chocolate chips for the fudge. Do I need to tweak the recipe at all for the white chocolate chips?
I’m so glad you enjoy it! I actually made a strawberry crunch ice cream cake version. You’ll find that there isn’t a white chocolate fudge layer and I talk about it in the post. White chocolate is MUCH thinner than regular chocolate when you make ganache because it lacks the cocoa solids in actual chocolate. I just could never get the right consistency with it. It was either too thin and would seep out of the cake, or it was too firm.
Do you use an actual Oreo cookie (with the middle icing) to make your crumbs? Or can you just purchase Oreo crumbs?
I use the actual Oreo cookie with the filling inside.
Hi!! Do we use the middles for the crumbs as well?
Yes, you do.
Our family loves this recipe! If you replace the Oreos with a gluten free version, is perfect for our family members with celiac who can’t have a Dairy Queen cake. It also allows for fabulous flavor expansions with different ice cream flavors! Thanks so much for sharing!
So glad you enjoy it!
Wondering if this could be made into cupcakes or individual servings using plastic cups?
I suppose so. I just haven’t done that to be able to advise.
I would love to try this recipe but do not have high sided cake pans. Is this recipe too large for a loaf pan?
It is too large for a loaf pan, but you could try using a couple loaves. I think some people have also made it in a 9×13, but did 1 1/2 recipes worth.
The introduction says that it is a good cake to make a week early. The instructions say it is best eaten in 4 to 5 days. I would like to make it a week early, but will it not be as good? Will the crumbs get soft or the ice cream crystalize? Could I just do part of it early? Thanks in advance for any help. I am excited to make this for my daughter’s 14th party. Thank you for all the work you put into this recipe.
It will be fine as long as it’s well covered. Not everyone has space in their freezer to have a large container in there for too long, but the cake won’t really go bad, it just might get freezer burn if in there for too long without being in an air tight container or well wrapped. I hope that helps!
Making it now for my son’s 50th! I altered it some though with 2 chocolate cake layers then the ice cream with the ganache and crumbles will go in between. It will have to be assembled right before it is served. My question is will the whipping cream frosting be ok in refrigerator until I need it to put it at least on the top of the cake??
Whipped cream doesn’t do super well with sitting and then being stirred again. It can cause it to deflate. If it’s just sitting for like 10 minutes, it’d probably be ok. But probably not after several hours.
Delish!
Any suggestions for substitutes for corn syrup? Would maple syrup work? I’m from overseas and not sure I can find it here? Thanks!
Maple syrup may work, but it may have a strong flavor. You could possibly try golden syrup.
I don’t usually substitute ingredients in recipes, but I don’t have the ingredients for the ganache sauce. The only thing I have is Hershey’s chocolate syrup. Can I use that instead? I really want to make this cake today but am not able to get to the store.
The chocolate syrup is not going to freeze hard enough. It will slowly soften and come out of the sides of the cake. I’m sorry.
I used premium ice cream and made the cake using a 9” spring form pan. Everyone agreed this recipe is better than DQ especially the fudge center. Probably because it’s ice cream and not ice milk there is an added flavor that makes it so much better.
So glad it was a hit!
Hi! I’m going to make this cake for a party. Can I made the fudge sauce and cookie crumbs a few days in advance and keep them in the fridge?
The cookie crumbs would be fine a room temperature and that may help keep them crunchier. The fudge can be made ahead and refrigerated, it’ll just firm up so you may need to heat it a bit until pourable to add it to the cake.