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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
I am making this for my son’s birthday. I’m wondering about putting a layer of fudge on the top once it’s flipped. Before frosting. Tips and thoughts on this! It is my first time making an ice cream cake. I’d rather make it right then try to do to much. I’m worried about the fudge layer making the cake not set.
The fudge layer should set. I’m not sure about it on top though. I haven’t tried it. Should be ok, I’d think.
How do you keep the two layers from separating? I made the cake for my son’s birthday today and the vanilla layer separated from the chocolate, cookie crumble, fudge layer. Help!
Hmm, maybe allow the vanilla ice cream to melt slightly more so that it has a chance to adhere a little better. I’m sorry you had trouble with it!
Every year I purchase an ice cream cake for my husband’s birthday; and last year wasn’t any different. My son and I went to the grocery store and I nearly had heart failure when I saw the price- $32 for the smallest cake which is a 4 inch round. Wow! I decided to try making my own and found your recipe- so glad the store bought was too expensive because your recipe is SO much better. My husband asked me to make the ice cream cakes from now on because it was so delicious ! I have made your cake 3 times since then and it makes a very generous 9 inch round cake. I purchased a silicone springform pan with a glass bottom because I knew that I will be making this often and the pan works like a charm. Thank you so much for sharing your recipe and allowing us to still enjoy our favorites when everything is so unaffordable.
Awesome! So glad to hear that!
I made this cake for a family birthday party and everyone loved it! I did use mint chip ice cream and cookies and cream ice cream instead of vanilla and chocolate but everything else was exact to the recipe. My two sons both worked summers at DQ when in high-school and they said it was better than a DQ cake! Everyone raved about the fudgey centre. So happy with this recipe! Thank you!
Awesome! So glad it was a hit!
Loved this and it was so easy. Wondering if you have any recommendations on how to make a strawberry version?
I’m so glad you enjoyed it! A couple strawberry options – my Strawberry Ice Cream Cake and my Strawberry Crunch Ice cream Cake.
Can u use oreo crumbs ? Instead of the whole oreo? And can u make it ahead of time? How would u store it ?
I’ve never seen Oreo crumbs available already as crumbs at the store, but if they are available to you, then you can certainly try it. If those are made without the Oreo filling, you may need to add some additional butter. And yes, you can make it ahead. You’d want to cover it somehow. Obviously wrapping it in clear wrap or something could mess up the decorations, so some kind of storage box might be best. Even a cake carrier if you have room in your freezer. Alternatively, you can make it up until the frosting and then wrap it well while in the cake pan and decorate it shortly before serving.
This is a REALLY GREAT recipe! We have moved away from the typical birthday cake with buttercream frosting – this is the ONLY cake my family wants now. You can change the ice cream flavors for fun combinations. I’m making it today for a get-together with vanilla ice cream and cherry chocolate chip icecream. A+ recipe!
Awesome! So glad you all enjoy it!
This is an awesome recipe! Turns out great every time! It’s a favorite in our family!
I’m so glad it’s a hit!
This recipe was great! The only trouble I had was the vanilla layer breaking off from the chocolate layer when serving. I’m assuming it’s because maybe I accidentally did too many Oreo cookie crumbs or maybe didn’t push the vanilla ice cream down into the crumbs enough? It was still excellent and I will try to figure out what I did wrong next time I make it. Maybe I calculated the fudge wrong & needed to add more fudge – I was doing a triple recipe for one large ice cream cake. 🤷🏻♀️
Yeah, you are thinking along the right lines. It just didn’t all bind together because of the crumbs. I would recommend pushing the vanilla ice cream down and little more when you add it and see if that helps.
9 whole oreos and make them into crumbs? Including the white stuff in the middle.
If not, can I substitute chocolate crumbs already prepared?
Thanks.
Yes, use the entire Oreo – filling and all.
How do I get rid of the Saran Wrap? I lift it out of the pan with the wrap but it is still under the cake. Help!!
If the cake is frozen, you should be able to flip it over onto your hand to remove the saran wrap. If you take a look at the video, you can watch me do the whole process at about the 9 minute mark.
i’m wondering if you’re referring to different wraps? In the video you said “clear wrap” and it didn’t sound like the typical plastic Saran wrap i use!! could you provide a link to the wrap you use?
It is saran wrap, but it is the press ‘n seal kind. That one is a little more sturdy.
Can I use anything to substitute the whipping cream? I have just about two cups left and I’d like the extra 1/2 cup for the fudge layer but the closest store that has it is 30 minutes away!
I’m not really sure of anything else for the fudge layer. The heavy cream has the fat needed for the right consistency there. If you have cool whip or something to frost the cake with, I’d use the cream you have in the fudge layer. Or make the cake and freeze it and get more cream tomorrow before frosting it.
Copycat Dairy Queen Ice Cream Cake gets my attention. I looked at the ingredients because it looked like the one I have been using since 2020. Got my copy out of the file and sure enough, IT IS YOURS!!!! Everyone loves it. TIP, don’t go too far from oven when cooking Oreos. I know that I have to go less than 8 minutes, taste them, if over done, do it over. (you can always eat the overdone ones). TIP, I always add a tiny amount of granulated sugar to the cream in the chocolate fudge
I’m so glad you’ve enjoyed the recipe!
I’ve made this cake many times following this recipe. Its excellant!! I’ve adapted it a little for our personal preferences. I always double the cookies/ crumble part. I have found that cooking for 8-10 min always burns so I cook for about 6-7 stirring halfway through. I also never use the plastic wrap and just use a spring form pan. I’ve made it with berry ice cream, golden Oreos and white chocolate fudge layer too (if using white chocolate chips only use 1Tbs corn syrup in fudge).
My kids request a version of this recipe for their Birthday cake.
Awesome! So glad to hear that! Thanks for sharing some of the versions you’ve tried!
I’m making this ice cream cake and would like to know if can color the whip cream frosting?
Yes, you can. You just have to be careful not to over mix and deflate it.
Hello, can you help me understand why your recipe calls for just 9 oreos, when another copy cat uses 24? I am just confused why 2 proclaimed copy cats have such a large difference when it comes to the quantity oreos. Other recipe I am referring to is from Brown-Eyed Baker.
They are different recipes with a different approach to creating the cake. If you look at how we use the Oreos, it’s different, so we each use the amount we find necessary for our version of the layer. Feel free to try them both and see which you think most mirrors the original.
I made this for my husband’s birthday. He said it was the best ice-cream cake he has ever tasted. I plan on making it on a regular basis for family gatherings since everyone loves it. Your video was very helpful along with your written instructions. Thanks.
Awesome! So glad to hear that!