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
Could I use chocolate syrup instead of making the chocolate fudge?
Store bought syrup probably won’t stay in place when you slice the cake. Plus, if you really do like a DQ ice cream cake, there’s a certain texture to their fudge layer, which I did my best to replicate. A store bought sauce won’t be like that.
Do you think maple syrup could be substituted for the corn syrup when making the fudge?
That should be fine, although I’m not sure if you’d taste it or not.
I am getting ready to make this and realized I don’t have a round cake pan. I do have a glass rectangle casserole dish or a square glass casserole dish. Would either of these work?
I would try the square dish.
I’ll never buy an expensive DQ cake again!! This recipe is amazing! Very easy to make. I made multiple cakes at once as well as one with gluten free cookies (I was very excited to be able to share in the cake eating!)
Thank you for this recipe, it’s a keeper!
Is there a reason why my icecream isn’t hardening ?
What a wonderful recipe! I followed it exactly as written (except that I used strawberry ice cream instead of chocolate) and it worked perfectly. I decorated it as a snowman and it turned out really cute. Our granddaughters were thrilled. They love ice cream cakes so I am excited that I know how to make them now. They thought it was delicious! Thank you for sharing the recipe. It is a keeper.
Is the completed cake only 3″ tall? The picture looks a bit taller?
I do believe it was roughly 3 inches.
My 42 year old husband has requested this cake for his last two birthdays! It always turns out great for me! I had no trouble with the cake melting while I frosted it with the whipped cream, but I made the cake the night before, then froze it overnight and frosted it in the morning. Also, it probably helps that my husband’s birthday is in the middle of December and we like in a drafty MN farmhouse! 🙂 i’m taking him horseback riding this morning and then we get to enjoy his ice cream birthday cake and celebrate! 🙂 Thanks much.
This may be ice cream cake blasphemy, but I wondered if you could replace the Hot fudge sauce with caramel sauce (store bought with corn syrup in it)?
Technically you could. But the caramel sauce may be more runny than the chocolate and may run all over the place.
How much do you crush up the Oreos before baking?
I grind them into crumbs.
Make sure you cool the fudge before adding it to the ice cream or it will melt the ice cream and mix
I have made this cake 3 times now and they have been a hit every time! I cut the recipe in half and make them in 6” pans that are 2” high. I play around with the ice cream flavors every time and do one flavor in one pan and then the other flavor in the other. I have found it best when doing it this way to put the ganache and Oreos in one side, let them chill (not freeze) and then place the other ice cream layer on top by just putting the cake pans on top of each other. I then take the top cake pan off give the ice cream a firm press and place the pan back on to freeze evenly! Go to bday cake, 1/2 the recipe is perfect for birthdays!
The details you include are so helpful especially for the second layer. I’m planning to make my first ice cream cakes next week for my daughter’s birthday. I’m going to use the 6′ pans like you’re saying for different flavors.
This cake is way better than Dairy Queen! The chocolate fudge layer is delicious. I double the cookie layer and added some caramel to it. Highly recommend this recipe!
So glad to hear that!
Hi Lindsay
Thank you so much for sharing this recipe with us. I made it for my three year old son’s birthday here in France and everyone just looooved it! I had tried before other ICE cream cake recipes but this one is THE best! I’ll do it again next year for sure😄
Wonderful! So glad you enjoyed it!
Thank you so much!! My best friends 18th is coming up, she says it’s no big deal but I wanna make it special for her. She really hates cake but loves ice cream cake and this is just perfect
Can I make this with all chocolate ice cream?
Sure!