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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.
Now we are going to assemble the layers:
- Chocolate Ice Cream: Scoop and spread the chocolate ice cream into the pan. Freeze for 30 minutes to let it firm up.
- Fudge: Make a quick chocolate ganache with corn syrup so it stays soft even when frozen. Pour it over the chocolate layer and freeze again for 10 minutes.
- Chocolate Crunchies: Mix Oreo crumbs with melted butter, bake for 8 minutes, then break into small bits. They’ll stay crisp even in the freezer. Add them over the fudge and freeze the whole thing for about 2 hours.
- Vanilla Ice Cream: Top it off with vanilla ice cream and freeze until firm.
- Frosting: 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 Sprinkles: 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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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
- 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
Hi. I’m just wondering did you use the whipped cream icing to make the piping or did you use a different kind of icing and if you did use the whipped cream to make the piping was there enough left over after frosting the cake or will I need to make extra? Sorry, this will be my first time making a cake so I’m kind of clueless. Lol
Yes, I used the same whipped cream and there should be enough left to do the piping. I hope you enjoy the cake!
I’ve never had much luck piping with whipped cream. Any suggestions? Imma try it tonight!!
As long as you’re using a stable whipped cream, it should be fine. What kind of issues do you normally have?
I made this for my son-in-law’s birthday. He said it was the best ice cream cake he has ever had! I thought the fudge and Oreo cookie layers were especially good. Thanks for a great recipe. I will probably be making this every year – happily of course💕
So glad you all enjoyed it!
Hi, I’m wondering if anyone tried substituting the corn syrup in the fudge for sugar syrup or maple syrup. It’s not something that we normally buy or use so I wonder if a substitute would produce as good of a result.
Just made this for my son’s birthday and it was a hit! My other kids are already choosing what flavors of ice cream they want for their birthdays. I did a double layer of fudge and cookie. Next time I will let the fudge cool to room temp before adding to ice cream. This just makes it easier. Making sure all layers are frozen completely is also very important. Turned out perfect.
I’m so glad it was a hit!
Made this and it was absolutely delicious but I had a hard time with the icing. It started out good but I couldn’t work fast enough it was melting as I was trying to speed it on. Any ideas or maybe I did something wrong?
I assume you mean that the ice cream was melting and not the whipped cream? Ice cream just melts really quickly, especially if your home is a little warm. You just have to work very quickly. Sometimes I put a very quick thin layer of whipped cream on the outside and then freeze it again for a little bit and then add another layer. You could try something like that.
Made this with homemade ice cream and it was a HIT at the birthday party (all adults, ha!). Thank you so much for sharing your recipe!
I used two 9″ springform pans (lined with plastic, great tip and saved me a lot of grief!) and about 1 quart of ice cream in each since that’s what my ice cream recipe yielded. I was worried it would make for thin layers, but with the mix-ins I added and enough churning they were a decent height. For the cookie crumbs I ended up using Barbara’s organic double-chocolate snackimals since that’s what my local coop had and they worked really well. But next time I’m going to go full classic oreo!
The ganache, cookie crumbs, and whipped cream are definitely what takes this to the territory of “childhood favorites” ice cream cake! Already getting requests to make it again.
Now I’m scheming about incorporating the ganache and cookie crumb layers just when I make ice cream again, maybe layering it in pints! Hmmmm…
Awesome! So glad everyone enjoyed it!
How long does this take to “fully freeze” in order to icing ?
That depends a little on how much you let your ice cream soften and how cold your freezer is. I’d say 4-6 hours.
Have you ever made this and taken it somewhere else to eat? I know someone that wants one, but I have at least a 30 minute drive to them and am worried it wont survive!
Yea, ice cream can definitely melt quickly. If you can put it into a good, cold cooler it might make it ok.
This recipe for copy cat Dairy Queen cake is dead on. Everyone loved it and I enjoyed making it. Easy to make and ingredients are simple. Will never buy another ice cream cake again.
Thanks for the recipe.
I’m so glad you enjoyed it!
Hi!
I am thinking the answer is yes, BUT I am totally not great in the kitchen…. SO, is it okay to use maybe a flavored ice cream, such as cookie dough, for either of the layers?
Absolutely!
Would you mind sharing what brand of ice cream you used? I looks like DQ icecream! Thanks.
I honestly don’t remember. It was probably Breyers or some thing. It was not DQ ice cream.
I am wondering if you can add food coloring to the whipped cream frosting?
You can, but you’ll want to use gel icing color and just be careful not to deflate the whipped cream as you’re folding in the coloring.
This was delicious! I doubled the amount of Oreo crumble and fudge and halved the sugar in the whipped cream with no complaints. We found it held together best when cut into right away with a moistened knife and served on chilled plates. So so so so good! Thank you for sharing!
I’m so glad you enjoyed it!
Made this for my daughter’s 10th birthday (she doesn’t like cake!) over the weekend. I did skip the baking of the Oreo crumbs because I was short on time, but it was a big hit with everyone at the party. Big thank you for sharing!!
I’m so glad it was a hit!
This was so good! This was my first time making an ice cream cake and your recipe wAs easy to follow and the results were amazing. I will never buy an ice cream cake again now that I can make my own and customize it to the flavors I like. Everyone loved it! Thank you so much for this amazing recipe Lindsay! Think I will have to buy your cookbook.
Awesome! I’m so glad you enjoyed it!
Made this cake and the chocolate fudge part leeked through the frosting after I iced it 😔 I put the cake back in the freezer in during the icing steps to keep it cold but when I went back to check the fudge had leeked out the sides so I have a very sad looking cake now.
It’s hard to know exactly what happened without being there. It’s possible that it melted and that was the reason. But it seems more likely that maybe the ingredients were a little off and it was a lot thinner than it should be or that it just wasn’t frozen enough yet when you stacked the cakes and frosted them. That fudge layer should be a lot thicker than the ice cream. If anything we’re going to melt, I would expect it to be the ice cream.
My daughter is pregnant with her 3rd little one and she has always loved a Dairy Queen cake for her birthday. She was diagnosed with gestational diabetes this time around so I wanted to make this with sugar free ingredients (ice cream, choc sauce). Do you think it would work ok?
My grandson also requested an ice cream cake, so for him I’ll make it as is.
Thank you!
I’m sure the ice cream would be fine. I’m not sure how you could reduce the sugar in the chocolate fudge or Oreo crumbs though.
Just made this for my husbands birthday and it is our new favorite! We have always gotten him an ice cream cake from Brusters or DQ and this year I thought I would try to save some $ plus my youngest has a severe peanut allergy and you can’t guarantee the store cakes not having any cross contamination. It seriously is just like the DQ cakes and the cookie/fudge middle is what totally makes it!
Wonderful! So glad you were happy with it!