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 recipe was perfect! My family loved it. I made it for my oldest son in March 2024. I am making it for my daughter tomorrow. She requested it after eating the first one. Definitely let it sit out for a little while before serving. It was solid at first. Once it softened a little…mmmmmm. perfection. Thank you for sharing the recipe!
I’m so glad it’s a hit!
I am excited to try this recipe and will use gluten free oreos as my granddaughter has celiac. My concern is the whipped cream frosting. Is it okay to use Cool Whip or Redi Whip instead of the home-made heavy whipping cream icing?
Yes, Cool Whip would work just fine. I hope you enjoy it!
This is the second time I made this in two months. Everyone loved it. My challenge was how to store it. I used a large Tupperware bowl, inverted it and used the lid as the base. It was a little tricky finding the correct storage. Also what is the minimum freezing time after the frosting is on. I had the time to freeze overnight the first time but don’t have that kind of time this time around. Delicious!!!!!!!!
I’m so glad it’s been a hit! As far as how long the frosting needs to freeze, I would say that depends a little bit. Technically, you don’t need the frosting to freeze. If the cake is still frozen, you can serve it with a soft whipped cream frosting. That said, if you wanted to freeze it for another hour or two, so that it firms up, that might be ideal. Amount of time it needs varies depending on how cold your freezer is, but I would say around two hours should be plenty. I hope that helps!
I wish I read the comment section before I made the cake . I have seen multiple people comment saying using milk chocolate made the fudge layer too runny . I think that it should be added to the recipe to say “only use semisweet “ or even in that blurb where you talk about the fudge layer maybe add in the importance of the chocolate chips being semi sweet. To me I didn’t think that milk vs semi sweet would be a big deal but unfortunately the layer never set . It was still edible but the sides were oozing which made it way less pretty .
I understand why that would be frustrating and I’ve added a note to the recipe. That said, the recipe clearly states semi-sweet chocolate. I know not everyone understands the differences that swaps in recipes make, but that’s why it’s important to follow a recipe exactly as written, in most cases. As some others did, you can always ask before making the change.
This recipe is awesome! It’s much more filling than a regular Dairy Queen cake because of the real ice cream. The fudge and cookie layer was dead on-so good! Mine looked like a hot mess, but the inside was perfect. Thank you!
Awesome! So glad you enjoyed it!
This was amazing! I recently bought a Breville Smart Scoop ice cream machine so I made the vanilla and chocolate ice cream. I also got premade, safe-to-eat cookie dough to decorate the top. The fudge and cookie layer were perfect. Definitely extremely rich, especially with homemade custard ice cream, but infinitely better than the DQ cake. I can see myself making blizzard versions. Strawberry cheesecake is next! Thanks!
I’m so glad you enjoyed it!
Is there a substitute to corn syrup that we can use?
Not ideally. You could try honey, but you might be able to taste it.
For the oreo crumbs, are you using the whole cookie, or just the chocolate part?
Thanks!
I use the whole cookie.
Hi Lindsay, this cake was delicious and I got some really good feedback on it! I wasn’t able to get a nice fudge layer though – I had the bottom layer frozen for a decent amount of time and when I added the ganache it started to melt and mix in with the top layer of ice cream. Any advice on how to avoid this in future?
I’m glad it was a hit! For the chocolate layer, it could be that you used a softer ice cream. Maybe try another brand? You could also let the chocolate mixture cool a little more before adding it.
Do you frost the whole cake (top and sides) with whip cream and then set it back in the freezer? And then pipe the edges? Looks like your cake has a layer of white on top and the sides (different from the ice cream colors)…
Yes, I frosted the top and the sides, then piped the borders. You can pop it back in the freezer any time it seems like it’s getting too soft.
Hi! Any ideas for how to adapt this cake into the larger rectangular cake as opposed to circle? Thanks!!!
I haven’t tried it, but I’d think you could do 1 1/2 recipes worth and it should be fine.
Love this recipe! I’ve not made it twice. The ice cream ice been using is too soft to really set up well, can you please recommend a brand or two that work really well?
I’ve use Breyers, as well as Publix brand and both have worked well.
What is clear wrap? In your video, it looks like the weight of waxed paper or parchment paper rather than plastic cling wrap. Maybe it’s because I am from Canada that I can’t identify it?
I use press and seal clear wrap/plastic cling wrap. It’s a little thicker than regular clear wrap.
Once you try this you will never buy a DQ cake again. This is amazing and what everyone requests for their birthday cake. Just finished one for tomorrow! Thank you for sharing. I’ve made it many times!
Awesome! So glad to hear that!
What is the actual name of the clear wrap you used because when I look it up I cannot find it
It’s Glad brand press and seal clear wrap.
Oh my, oh my oh my, was this cake Beautiful! It was my first icecream cake I made and I made a bit of a error with the chocolate fudge, so it seeped through the bottom layer but the taste was definitely there. Which was okay because I made a dome shape and flipped it so the fudge made like a glaze over the cake. I would definitely recommend this recipe! 😀
I’m so glad you enjoyed it!
My husband had no idea it wasn’t from DQ until I told him. Thank you for sharing!