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
Thank you for the recipe this is a family favorite it is even better than dairy queen
I’m so glad you enjoy it!
If using a springform pan do you still line with saran wrap? BTW, I have made this before and it is very good!
I probably would, otherwise the sides may stick quite a bit and be hard to remove. I’m glad you enjoyed it!
Hi! I’m making this for my friend’s birthday, as he loves ice cream cake : ) I was just wondering, can I use Oreo crumbs I bought off Amazon instead of crushing them in the food processor? Ty in advance to your response!
Possibly. I just don’t know how those are made. I leave the filling in my Oreos, but if the crumbs from Amazon doesn’t you may need more butter to make the crunchies. I’ll also say that when I buy store bought graham cracker crumbs versus making my own, the flavor is totally different. Crushing them myself is usually better. But you can certainly use the ones you have and see.
Can I use Cool Whip instead of making the whipped cream?
Yes, you could do that.
Hiii this looks absolutely wonderful!! I was wondering if I used a 9 inch springform pan, you said it wouldn’t be as tall, could I add more ice cream to make it taller? Would I need more filling?
Yes, you could add more ice cream. I would probably also add more filling. Maybe 1 1/2 recipes worth.
Could I substitute honey or maple syrup for the corn syrup?
You could try it. I haven’t tried it myself, so I’m not sure.
How many choc chips for the fudge? It says 6oz and then 1 cup. Thank you!
If you measure by weight (which I use), you’d use 6 ounces. If using cups, use 1 cup. You could also measure 169 grams. I know people get confused when 1 cup isn’t shown as 8 ounces, but that’s for liquid, not solids.
How far in advance could you make this cake?
As long as it’s well covered to avoid freezer burn, you should be able to make it 2 or 3 months in advance.
I have made this a number of times I have even used rolo ice cream in place of the chocolate and it was a hit. this seems to be the birthday cake all my family ask for thanks for the recipe. The only problem I have is getting the whipping cream to stabilize do you have any suggestions I can try
I’m so glad it’s been a hit! As for the whipped cream, are you adding the powdered sugar to it? That should keep it stable. More than likely, you’re noticing the ice cream melting when you’re frosting the cake, not the whipped cream. It is a little tricky and you do have to work quickly. I try to leave the completely cake, ready to frosted, in the freezer for a bit so that’s fully frozen (all the way to the tippy edges) before I frost it.
Thi recipe looks great! I am just wondering if I could use a jar of hot fudge topping instead of making my own. If so, would you happen to know about how much I would use?
The fudgy layer is specifically made to mimic the DQ cake and a store bought sauce isn’t the same. You can use it, but if you’re looking for the chocolate filling to really be like the DQ one, I’d recommend making mine. If you go with the jar one, I’m not sure how much.
Could I use soft serve ice cream for this recipe?
I would think that may melt more quickly and make frosting it and serving more difficult.
Ok, thank you! I’ve made it thru the frosting step (which I will do today), so here’s hoping!
This recipe is great! However I’m just having a really tough time keeping the ice cream from melting and turning into soup even after a whole night of freezing it! Totally user error
I’m glad you enjoy it! Maybe try a different brand of ice cream?
Hi there! How many cups of frosting does his make?
I honestly have never measured how much whipped cream it is. Sorry!
Love this recipe and it turned out great! My family loved it…. Said it was better than DQ’s. ❤️. I used an 8” sauce pan that was plenty deep enough since I didn’t have a 3” Do cake pan. Worked perfectly.
Awesome! I’m so glad it was a hit!
I’m planning to make this with homemade milk chocolate Oreo ice cream and store bought vanilla ice cream – think the layers will set ok? Sometimes homemade ice cream doesn’t freeze as hard, so I want to make sure it holds up!
I think it depends on the ice cream. If you know that particular homemade recipe doesn’t set super well, it may not be ideal.
What kind of ice cream do you use? I am gonna try to make this right the first time. I don’t want to use an ice cream. That’s gonna melt help thanks.
I typically use Breyers.