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
Hi Lindsay! I have 2 8″ pans that are 2″ deep. Do you think it would work to do the chocolate layer in one pan (topped with the ganache/oreos) and then do the vanilla in a second pan. Then once they’re fully frozen I’d stack them and frost them? Or do you think the vanilla layer would slide around too much when trying to frost??
The problem ends up being that the two halves don’t stick together well. So when you cut into the cake, the two halves kind of fall apart a bit. If you really want to do it that way, you could try adding some whipped cream between the two halves to hold them together.
Third time I’m making this. Everyone in my family loves!
BEST ICE CREAM CAKE EVER! Thank you Lindsay for the recipe. I have made three now for my grandchildren’s birthdays. This ice cream cake is all they want. The recipe turns out beautifully! I’m making another next week for a friend. Again, I thank you!
Thank you for this recipe, its so easy and amazing! The first time I made this cake, I only had 18% cream and the fudge layer came out a little runny. The second time I made sure to buy heavy whipping cream and the fudge layer was perfect! Both times everyone LOVED and devoured the cake! I am thinking of making cupcake sized individual cakes next time.
So glad you enjoyed it!
BETTER than DQ! Mine was not quite as pretty but it was delicious and my DQ ice cream cake loving family LOVED it. I used a spring form pan. Will make again and again!
Do I need to use two 8×3 pans for the whole cake?
No, you should only need one pan.
Made this as directed, using a springform pan. RAVE reviews from my taste testers! This was fabulous and fun to make. The fudge layer recipe can be used in so many other recipes.
RAVE reviews from my crew. All around votes of “way better than DQ”. Easy to make, so much cheaper and delicious. I used a spring form pan.
Hi! I don’t know if I just didn’t tamp down the ice cream enough or something, but there’s no way I can fit the second ice cream layer in my 8×3 pan. I’m planning to lift out the original layer with the toppings so I can use the pan again to form the second layer, but I’m not sure how to combine the layers once I get to that point? Should I try to stick them together with whipped cream or something? This is supposed to be for my twins’ birthday party on Saturday and I really don’t want to mess it up!! Thanks!!
Nevermind, I think I figured it out! Once the base layer was frozen, I just flipped it over on top of the soft layer of ice cream, so hopefully that will work!
Hi Lindsay,
For the Oreos, are you pulsing them in a food processor?
Yes, I am.
Hi. Trying out your recipe for my daughter’s birthday. I’ve seen a few other websites recommend whipping the ice cream when it’s soft but still frozen. Do you know if this necessary? Does it help? Thanks.
I have never tried that so I can’t say one way or another. But I didn’t do that in this recipe.
Is it okay to store it in the freezer two weeks?
Yes, it won’t go bad. I’d probably recommend freezing the inside parts of the cake for that long though and then frosting closer to when you’ll serve it so it looks fresher.
If I use whole Oreo cookies including the cream center, do I still chop up and put in oven with butter to make crumbles. Seems like the ‘cream’ would melt and make it mushy? .
Yes, still do everything as written. I used whole Oreos with the filling in them too.
Trying to make this today,but no heavy cream for frosting,can I use cool whip???
Yes, you can.
I made this recipe in 2 Pyrex bread loaf pans. They are going to a mini family reunion at a lake, I wanted something easy for kids or adults to just cut out a piece. I didn’t use anything to line the pans and only the first piece was a little harder to remove-just like regular cake/bars/or pie!
I also used 3 flavors, chocolate ice cream on the bottom, then the fudge w/oreo crunchies, vanilla ice cream next, then i stuck some raspberries onto the vanilla layer, then I put raspberry sherbet on top of the raspberries, then topped it with the whipped cream and sprinkled more crushed Oreo’s on top.
Since using different sized pans and 3 layers of ice cream, I didn’t measure the amount, just eye balled how much I would need. But the fudge w/oreo crunchies worked out perfect for both pans. I also cut the whipped cream recipe way down since I was only frosting the top, not removing it from the pan and frosting the top and sides.
My version of Neapolitan ice cream!
Planning to make this for my son’s birthday tomorrow. Would like to know 1.5quaters would be exact how many grams / kilograms?
I’m not sure, I didn’t measure it in grams.