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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!
Easy Copycat Dairy Queen Ice Cream Cake
As a kid, I rarely had the same birthday cake twice. I like all kinds of cake too much to stick with one. Regular cake, cheesecake, ice cream cakes – you name it. The only one I didn’t need to have for my birthday was a cookie cake, because I knew I could depend on my dad for that one at his birthday. So naturally, I’ve tried quite a few cakes – including ice cream cakes.
So, these days I feel like I’m a bit of an ice cream cake connoisseur. There’s definitely something to love about all the different kinds available, but when it comes to a Dairy Queen ice cream cake, that middle layer of chocolate fudge along with the chocolate crunchies is pure heaven. Often, I’d just dig that right out from between the ice cream and eat it alone. So darn good!
When I started playing around with ice cream cakes several years ago, I did a fair amount of experimenting with that middle fudge layer and finally perfected it. I’ve shared it before, but never for this copycat cake so I’m excited to share it with you today.
How to Make An Ice Cream Cake
First let’s talk about the cake pan. I used an 8 by 3 inch cake pan, because I prefer a taller cake. You could definitely use a 9 inch pan though, and a springform pan would certainly be convenient. All according to what you’re going for.
Once you’ve got your pan, you’ll want to line the inside of it with clear wrap. Now it’s time to make your cake!
- Chocolate Ice Cream: Add your chocolate ice cream and spread it evenly into the pan. Pop the pan and ice cream into the freezer for about 30 minutes so it firms up just a bit.
- Chocolate fudge layer: You’re actually going to make chocolate ganache – it’ll just be a little thinner than normal and have some corn syrup in it. The corn syrup is really essential here. It helps it stay softer even when frozen, giving it that fudgy consistency. It’s not too firm and not too soft and drippy. The fudge layer is added on top of the ice cream and then frozen for another 10 minutes or so.
- Chocolate crunchies: You’re going to use Oreo crumbs and some melted butter for this layer. Mix the crumbs and butter together, spread them evenly onto a baking sheet and bake for about 8 minutes. As it cools, break it up into smaller pieces so you have the perfect little chocolate crunchies. They are seriously perfect! They aren’t big chunks of Oreos (yay!), but because they’ve been baked a bit they still keep their crispiness even when added to the ice cream cake. Perfection!Add the chocolate crunchy layer and then pop it back in the freezer for about two hours, so the cake can firm up and the layers stay even.
- Vanilla ice cream: Add the vanilla ice cream on top and freeze the cake until it’s firm. 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. 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! The middle fudge and crunchy layer is pure perfection. 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 AN ICE CREAM CAKE
This ice cream cake is actually a great recipe to make ahead. You can layer everything together, cover it and leave it in the pan you built it in. It should be fine sitting in the pan for about a week ahead of time. Then you can frost it the of or the day before you need it so that the decorations looks nice and fresh.
After decorating, it’s ideal to store it in a container (such as a cake box or cake carrier) in the freezer. If you don’t have a container that size or space in your freezer, it’ll be fine for a few days in your freezer.
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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
- Category: Dessert
- Method: Oven
- 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
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
4. 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.
5. 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.
6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
7. 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.
8. 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.
9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
10. 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.
11. 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.
12. 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.
13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
14. 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
Brownie brittle. That’s the crunch right there. 😉
I made this for my twins birthday and actually had a lot of fun making it. I changed the type of ice cream. I did have to use do the whipped cream in intervals because of the heat in the house. Everything started to melt (February in NC is cold so we have the heat on). I’d just add it slowly and wait then do it again. Looking forward to cutting into it tomorrow. Tagged you on Instagram. Thanks for this fun recipe!
The cake looks great! So glad you enjoyed it! Happy birthday to your twins! Ours turned 4 yesterday.
This looks beautiful and delicious! Thank you for posting. Do you think I could use Haagen Daz ice cream? It does not contain emulsifiers like most other brands do.
That should be fine.
Stores in my area no longer sell my favorite ice cream cake, so I searched for a recipe and found this. So glad I did! It takes so much time, and I really don’t think I’ll make it very often because of that, but it is worth it in the end. This is a keeper and is going in my recipe box. Thank you for publishing this!
I would love to make this recipe. When using the oreos for the chocolate cookie crumbs, do you crush the cookies with the icing or should the icing be scapred off of the cookie? Thank you.
I leave the filling in the Oreo.
I have made this cake numerous times. Everyone loves it! When there wasn’t enough time to make this for a quickly planned birthday party we bought a DQ cake. This is much better! Thank you for this amazing recipe!
So glad to hear that!
I am so excited to make this for my boyfriends birthday tomorrow, however, I have what is probably a stupid question!! Do you use the entire 1.5qt carton of icecream for each layer or just enough to cover it?
I used the full carton.
8” or 9” springform pan???
There are notes in the recipe card about the pan. You can use a taller 8 inch or a 9 inch springform pan.
Turned out perfect! Just like DQ’s ice cream cake but for probably half the price! Thanks for the great recipe!
How could I modify the fudge sauce to include peanut butter (I worry adding PB might change the fudge consistency once frozen)?
I wouldn’t be able to say without testing it. It would change the consistency. You could try using peanut butter ice cream.
I used this recipe for my son’s birthday party and it turned out amazing! The fudge sauce was perfect. I used a spring form pan so it would be easy to take out and it worked amazing.
One of my son’s friends has Celiac’s and it was super easy to make Gluten Free, by getting GF Oreos and ice cream. Thank you so much for sharing! I will definitely be using the recipe again. I took pictures but don’t know how to upload them to my review.
So glad it was a hit!
I spent hours working on this just for the icing in the end to be shit and ruin the whole thing. So much time and money wasted.. followed the directions exactly. Will just go to Dairy Queen next time before thinking some stupid recipe online would work
I’m very sorry that you had trouble with the whipped cream. An overwhelming number of people have had success though, so I don’t think it’s the recipe. I’m happy to help you troubleshoot the whipped cream if you’d like.
I’m going to make this for my DIL’s birthday. Could I make the fudge sauce a few days in advance? Thanks in advance.
Sure, you just might need to warm it back up before you use it.
I am making this for my daughter’s 14th birthday tomorrow. The only deviation is that she asked for birthday cake oreos for the crumble and they are pretty sweet, so I’m adding about a 1/4 tsp salt to them. I think that will help cut the sweetness a little. She requested lavender frosting, so I’ll tint the whipping cream a little, and I found gold star sprinkles for the top. I’m excited to see how it will turn out!
JUST A FYI 1.5 Cups of butter is way to much for 3/4 cups of crumbs. Should probably be 1/2 Cup.
It’s 1 1/2 TBL not cups.
I tried this recipe today for my daughter’s birthday. She requested strawberry ice cream, so made with vanilla and strawberry with white chocolate ganache and golden Oreos instead of chocolate. The only part that didn’t really work out was the ganache. It never solidified enough,so when I was icing the cake (after a whole night in the freezer) it was oozing out from between the layers. I’m guessing this is maybe because I used white chocolate. Maybe I’d leave out the corn syrup if I did it again.
You are right, it was the white chocolate. White chocolate is very different than regular chocolate. When I make ganache for cakes or something, I use about half the amount of liquid.