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
I love this recipe! Thank you so much. It was so easy to make, and it was a hit with everyone! I made it for my mom’s birthday and now everyone wants me to make one for their birthdays.
Awesome! I’m so glad it was a hit!
Has anyone tried decorating with melted chocolate drip?? I bought premade from the store (that you have to heat up in the microwave), I was thinking it would work but now I’m wondering if it will melt the ice cream or something.
I have done a chocolate drip on an ice cream cake before. It should be fine. Just make sure you add it right after you take the cake out of the freezer and then pop it back in the freezer to firm back up. And after you heat up the chocolate drip, let it cool off for a few minutes, so it’s not super hot but still drip-able.
When you say clear wrap are you meaning wax paper?
Thanks
No, plastic wrap. I prefer the Glad brand press and seal, since it is stronger.
This cake was amazing! Taste really yummy! The only thing that didn’t work out for me is the whipped icing ….would be nice if the recipe included more details on how to make it or ensure it doesn’t loose its stiffness…I ended up serving the cake naked with sprinkles all over to cover up its nakedness because the whipped cream and icing sugar , never stiffened up enough to put on the cake to decorate it , the more I beat it the more it stayed a liquid mess
I have a post on making homemade whipped cream if you would like to check that out. You need to start with cold, heavy whipping cream. You also want to be sure it’s HEAVY whipping cream because that has a higher fat content and whips up stiffer. You could also try freezing your bowl, but that shouldn’t really be necessary. As long as your cream is cold, it should whip properly. It may be a little tough to put on the cake because the ice cream is melting so you do have to work quickly.
I made this cake for my best friend who has celiac and loves ice cream. However, the whip cream was slipping off my cake while I was trying to cover it. I froze my cake for 2 days before, but it still was a disaster. 😀 Even though it tasted good we had a good laugh and decided ice cream cakes were just not for us since we live in Arizona. Thanks for sharing the recipe!
I’m glad you enjoyed it despite the whipped cream giving you trouble!
Should I remove the cream center from the oreo’s before using them in this recipe or leave them as is?
You don’t need to remove the cream filling.
G’day from Australia!
Fudge layer: it’s oozed out from the sides of the cake in the freezer. I used golden syrup as it’s the equiv. Of corn syrup apparently! Also used button melts instead of chocolate chips! Any idea what may have caused this issue? Too much chocolate not enough syrup?
It’s hard for me to say for sure. I haven’t used either of those ingredients to make the fudge layer before. I’ve never used golden syrup, so that could certainly be it. But the type of chocolate also does matter. Semi sweet chocolate has more cocoa solids than milk chocolate. Depending on what kind of chocolate your button melts are, they would stay softer and could contribute to your issue.
Thank you for the recipe! I’m going to make it for my sons’ birthday party! Also thank you for sharing your special verse at the bottom of your page! It was a great reminder to me that there are other Jesus follower moms out there. I needed that this morning! The scripture that has been meaning a lot to me lately is “And the Holy Spirit helps us in our weakness. For example, we don’t know what God wants us to pray for. But the Holy Spirit prays for us with groanings that cannot be expressed in words.”
Romans 8:26 NLT Just thought I’d share too!
I hope the cake is a hit! I’m glad you enjoyed the scripture. Thank you for sharing yours!
Perfect Birthday ice cream cake! Love the home made fudge (better than store bought) and tasty whip cream frosting! Made mini batch buttercream frosting and traced favorite character on wax paper, froze and peeled off paper for perfect decoration. Thank you for a great recipe!
So glad you enjoyed it!
Had to decrease the bake time for the chocolate cookie crumbs. After 6 minutes they started to burn.
Cake is definitely too tall for mentioned pan. 3 quarts = 12 cups, an 8×3 inch cake pan will allow for a volume of 9 cups. Using all of the listed ingredients will result in over flow.
AA MAZE ING !! I made my own custard ice creams for this recipe and it turned out even better than the DQ cake of my childhood. This was an absolute hit at the b-day party I made it for! Thanks for this recipe, that crunchy fudge middle was *chefs kiss*
Awesome! So glad you enjoyed it!
Hi my family loved this cake!! Just wondering about the frosting, I felt like mine was a bit runny and didn’t hold form when piping very well? Do you think it wasn’t whipped long enough?
I’m glad it was a hit! It’s possible the whipped cream wasn’t whipped long enough. I also wonder if you used a hand mixer? I find a stand mixer does a better job with stiff whipped cream, but I know not everyone has one.
can you make this a week ahead of time and freeze?
Absolutely!
I love that you can make this into a really special birthday cake by substituting one layer for the persons favorite flavor of icecream! super easy and it turns out absolutely perfect!
Yes! So glad you enjoy it!
Do you use the Oreo crème, or just the cookie part? Thanks!
The whole Oreo.
I have made this a second year in a row for my sons birthday cake. He loves it! I used chocolate ice cream and birthday cake ice cream as the top layer.
I’m glad it’s a hit! Love the birthday cake ice cream layer!