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
Hello- is it possible to use jarred fudge for this? Unfortunately we cannot get chocolate chips or corn syrup right now. Would premade fudge work? Thank you!
You can certainly try it. But not knowing anything about that fudge sauce, it’s hard for me to say what the texture will be like.
This is the absolute best! Very easy and make and customize. We used Breyers vanilla and Breyers chocolate in a 9″x2.5″ springform pan.
Hi Lindsay. I ended up using actual Oreo crumbs….😞I feel that o should have used full Oreos. We haven’t delved into yet, but I think the middles a bit more crumby than it should be …fingers crossed
For the cookie layer, do you use the boxed Oreo Baking Crumbs or do you crush up Oreos?
I crush up Oreos.
Hello! I was wondering if you think vanilla candy chips would melt and set properly instead of chocolate? My son does not like chocolate (I know, crazy) and I was going to do a middle layer with vanilla oreos and vanilla ganache maybe. I can’t wait to try it!
Sadly, no. I have recently experimented with a white chocolate layer myself and white chocolate is just a lot more finicky than regular chocolate.
Five out of five. Tastes EXACTLY like the DQ cake for a fraction of the price. I made the mistake of not wrapping the ice cream pans (leave it to me to rush through recipes and miss something), so I had to leave them in warm water for 30 seconds, but they laid down well after that. The whipped cream was great and the chocolate filling was SPOT ON! Wholeheartedly recommend.
I made the cake and I loved it. I had never had a dairy Queen cake. I loved it. Thank you for coming up with the idea for a copy recipe.
Hands down, this is the consummate ice cream cake recipe. Worth the extra step of making your own fudge sauce. Only thing I do differently is place cookie layer before the fudge sauce so the warm layer doesn’t melt the ice cream layer. No one notices the difference.
Ok, at the risk of sounding like a freak, I’m going to admit I don’t like DQ ice cream cake. And my husband loves them. His birthday is today and when I asked him last week what kind of cake he wanted, he didn’t even have to think. “Ice cream cake!” Yeah, but… But, yay, internet and curbside groceries!
We had ice cream cake for breakfast (as one does on his birthday, even well into his 50s), and it was soooo delicious! It’s like DQ but so much better! Somehow you managed to eliminate the waxy aftertaste. And it was really easy to make! I’m glad I read the reviews and knew to expect slightly runny whipped cream frosting. The grocery store didn’t have chocolate ice cream, so they substituted with chocolate salted caramel, which didn’t suck.
My husband and I both thank you for this recipe!
I have made the cake it’s in the freezer and I am going to take it out tomorrow just wondering how do I remove the clear wrap from the bottom of the cake? Any tips? I am scared i am going to reck it when removing the clear wrap.
It should be fairly easy, since the ice cream should be firm and frozen. Just do it quickly so that you aren’t holding the ice cream in your hands for too long.
What happens if you don’t freeze layers for recommend time before going to the next step?
Your layers might mix together.
Great recipe and easy to follow instructions. I made the cake as a surprise for my daughter’s 20th since we are all at home during this pandemic. Her favorite ice cream is Oreo and Cookie Dough, so that is what I used. She was so surprised and it looked great. She thought it was store bought.
Making this tomorrow for my sister’s birthday and I have a couple questions.
1// If I don’t have cling wrap, will wax paper work and be able to be peeled off okay? Or should I use saran wrap?
2// Can I make these in cupcake tins for small, individual sized ice cream cakes?
I would think that was paper would be fine. And you should be able to make them in little cupcake liners, I’d think.
I made this cake for my fiance’s birthday and it was AWESOME! It didnt turn out the prettiest, but it definitely wasnt hideous. I had a little bit of trouble with the whipped icing, but that’s probably because I used a blender since I didnt have a mixer. My boys both said they wanted one for their birthday too and my fiance said I out did myself and that I have started something by making him this cake! Thank you so much for this recipe. Everyone was impressed.. even myself 🙂
I’m so excited about making this! Thank you for sharing! I don’t have a springform pan but I do have two 9-inch cake pans. Since the first layer of ice cream takes up the entire height of the pan, how do you add the additional layer of ice cream? Do you think I can freeze both layers in two separate pans and then put one on top of the other after the fudge layer? Thank you!
Leesa, I’d think using 2 pans would work. Just be sure to use plastic wrap in both.
Lindsay, with our current crisis that we are all going through are dairy queens are closed and my daughter’s sweet 16th is today and so after finding a recipe I am attempting to try it I will follow up with the results and the satisfaction of the taste testers …(although ice cream Oreos and chocolate I think even if you put it in a trough and said there aren’t any spoons use your face everyone would be satisfied I’m sure this will turn out I just can’t guarantee that I would decorate it as good as you) I i I hope that you are staying well and be safe.
I hope everyone enjoyed it!
How imperative is the chocolate ganache filling? My son doesn’t like chocolate and wants a full vanilla cake, agreeing to use the lemon Oreos for the middle. Is there another ganache substitute you could recommend?
You would probably be best to just leave it out. The cake should be fine.
Is there a substitution I could use for the corn syrup?
The corn syrup is going to be best, but you could try honey. I just don’t know if you’ll really be able to taste it or not.