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, do you think using an angel food tube pan would work? Thank you for any advice.
I think it would be very hard to get an ice cream cake out of that type of pan unless you lined it extremely well.
I used this recipe over the weekend to make a chocolate peanut butter ice cream cake, and it was a HUGE HIT!! I ended up using a 9″ springform pan, chocolate peanut butter ice cream for both layers, doubled the amount of chocolate fudge, and used peanut butter chocolate oreos for the cookie crunchies. I used a different frosting recipe (a marshmallow fluff buttercream icing) and while that icing was delicious, it was a pain to spread over the ice cream cake so if I were to make another ice cream cake in the future, I will definitely be using a different frosting!
The chocolate fudge and cookie crunch layers were my favorite, and I have to say your recipe has made me appreciate ice cream cakes in a new light! Thanks again for sharing this awesome recipe!!
I made this recipe for the first time last year for my twins’ birthdays, using mint chocolate chip and chocolate ice cream, and everyone absolutely loved it! I wanted to share in case anyone was like me and all of my pans were 2-2.5 inches high and I just didn’t think it’d be high enough. So I took an almost 8 inch pot and used that to build the cake. I added slightly more ice cream for each layer (maybe about 2 pints instead of 2.5) since I had the room, but definitely did not go to the top of the pot. The boys requested it again this year but with mint chocolate chip and cookie dough ice cream, so we’ll see how that turns out but I bet it’ll be delicious. I’m even thinking with the pot I could try 3 ice cream layers, and double the cookie/fudge layer (which in my opinion is also the best part). The possibilities seem endless now that we’ve been given such an amazing and easy to follow recipe. Thanks because I know we will be using this for years to come!
Using a pot!! What a brilliant idea!! I should have read the comments earlier lol
Thank you for this! My husband has Celiac disease and misses the DQ ice cream cakes for his birthday. I’m excited to be able to make one for him this year!
The fudge is really what I came here for. It’s delicious, although it didn’t freeze for me at all even after 24 hours. I used Golden syrup, which I feel shouldn’t have made a difference, otherwise everything else I followed to a T. Either way it was delicious.
I just came across this recipe and I’m super excited to try it! Is there a certain brand of ice cream that you would suggest using in order to almost get that Dairy Queen flavor?
I don’t have a recommendation on ice cream. I’d choose your favorite.
We made our own vanilla and chocolate ice cream. So much better than the commercial varieties.
I must have done something wrong, because my oreo crumbles turned out burnt tasting each time. Any hints?
This recipe is easy to follow and turned out perfectly! It was a real crowd pleaser, and people were amazed that I made it myself! I love this original recipe, but I made it with blue moon and cookie dough ice cream, Sander’s caramel topping, and Golden Oreos because my son isn’t a chocolate guy (how is he my kid?!?! 😉 ) and it was VERY good too! Thank you so much for sharing this with your readers!!!
I love that it was very clear.
Hey there! I love this recipe! I’ve actually been debating doing an ice cream cake for my daughter’s 5th birthday next week – and I was considering doing a mint chocolate chip one. Do you have a mint chocolate chip ice cream cake recipe? Or maybe could you give me suggestions on how to do it (for the first time)? 🙂 Thank you so much!
I don’t have a mint chocolate chip ice cream cake recipe, but you could easily switch out the ice cream in this cake.
I always made my children’s birthday cakes when they were growing up, so they matched whatever “theme” they had chosen for their party. Now I have grandchildren and my daughter buys their cakes. More than once the cakes were not correct, so I requested to start making their cakes. My oldest granddaughter only likes ice cream cakes. I need to know if you have ever tried making this cake using a 13×9 cake pan?
I have not made it in a 9 x 13, but there are several people in the comments who have said that they have. I believe you want to make one and a half recipes worth.
Just made this for my boyfriend’s birthday, it was a huge hit! I substituted the vanilla ice cream with caramel moosetracks ice cream, and substitued oreo cookies with Shiela G’s Brownie brittle (baked for only a few minutes) and it complimented so well! You are definitely on to something with the chocolate ganache, I have made this before with stor-bought chocolate fudge and it got really hard, but this chocolate layer stayed nice and gooey. Thanks!!
I have made this twice. Party favorite I made it each time in a 9×13 pan for easier traveling. Super easy but time consuming. Best if started the night before and finishing up the vanilla layer and frosting early the morning you plan to eat it.
I love this recipe
I’ve been following it and making it for my sons birthday this will be year 3 it never fails! Always looks amazing and tastes exactly like the dq version. I do following this recipe to try exact “t” and it’s pure perfection
Can you use a springform pan and just leave the cake on the bottom of the cake pan?
Even with a springform pan, you will likely need to line it. Unless your springform pan is really completely leak proof, the ice cream will seep through.
Hi, to finish the cake, do you smooth a layer of ice cream around the outside of the cake or is it all frosting?
I do not. It is all whipped cream.