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 is absolutely amazing and tastes just like DQ, and way cheaper! Thank you so much!
Awesome! So glad you enjoy it!
I love this recipe and have been making it since 2020. I usually make it in GLASS LOAF PANS. I have a number of different sizes so can often get 2 cakes out of recipe by adjusting how much ice cream you put in layers. I like to do them this way-I don’t have to worry about getting it out of a pan, you just cut the size of piece the person wants. Loaf pans usually can fit in any cooler for travel and they fit in most peoples (even crowded) freezers!
I’m so glad you enjoy it! Thanks for sharing your tips for loaf pans!
I’ve made this ice cream cake a dozen times. It is delicious and better than the one from DQ. Thank you!
I’m so glad you enjoy it!
Delicious! Very much like the classic DQ cake. The whole family approved. Thanks for the great recipe!
Awesome! Glad it was a hit!
Do you use the whole oreos for cookie crumble, or do you remove the cream before crumbling?
Use the whole Oreo, filling and all.
This is perfect I make it all the time now that I love abroad and can not zip into DQ. THANK YOU!
I’m so glad you enjoy it!
For the fudge layer, dark chocolate doesn’t work! Be good, and follow recipe. I had to dissect a layer of hard chocolate off the ice cream. It was a mess!
Your recipe looks delicious and instructions are well laid out. I’ve not made an ice cream cake before but my hubby requested one for his birthday. My question for the oreo cookies, do you use the cream in the middle also or discard that?
I leave the cream in the middle.
How much butter and how long do you bake it for?
The way the comments are on the backend makes it hard for me to see what you’re asking about and replying to. Can you be more specific?
I would like to try this recipe for a strawberry ice cream cake as my husband doesn’t care much for fudge. So my question would be what to use instead of the fudge for the middle layer?
I actually have a couple of strawberry ice cream cake options that I think might work well. My Strawberry Ice Cream Cake and my Strawberry Crunch Ice Cream Cake. I hope that helps!
Can I use a Sugar sheet decoration on top of ice cream cake?
I’ve used Chocolate chip cookies for this instead of Oreos, seems to work?
I’m not sure. I haven’t used those before and don’t know anything about them.
great recipe, I had lots of making it too, thanks.
how can i make the fudge sweeter?
I’m glad you enjoyed it! I’m not sure there’s a good way to make the fudge sweeter. A different type of chocolate will thin it out and it may not stay in place as well. You could try mixing in a tablespoon or two of sugar, either granulated sugar or powdered sugar, and see if that gives you the sweetness you were looking for. You could also experiment with milk chocolate, but you would probably need to reduce the amount of corn syrup and I’m not sure by how much.
I really enjoy this recipe! I wanted to ask, would there be any way to make the fudge layer a bit sweeter? I find it more dark than the DQ kind, with the semi-sweet chocolate chips, but I saw the recipe note that said other kinds won’t set. Thanks for any help!
Hmm, you could experiment with it a bit. If you use something like milk chocolate, you’d want to reduce the amount of cream by probably a tablespoon or two (or three). Glad to hear you enjoy it!
Hi! Is it ok if I make the layers, keep in freezer for a few days, then do the whipped topping later?
Definitely!!
Can you use a spring cake pan to make this kind of cake?
You could use a 9 inch springform pan. That should be fine.
Concerning the Copycat DQ Ice Cream Cake: I’m making this for my grandson’s 11th birthday. The ganache calls for light syrup. Will regular corn syrup be okay?
When it says light corn syrup, it’s referring to the color, since there’s also dark corn syrup. So yes, regular corn syrup is fine. I recommend the light colored one.
Is there a recipe to make this for 20 people?
I don’t have a recipe for the specifically, but I think there are some comments from people who have made it as a 9×13. I think they either do 1 1/2 recipes worth or double it.