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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
I made this recipe, and it turned out incredibly!!! A+++ (Thank you for sharing your recipe!) So many rave comments, and my husband is still talking about it to others! One question, do you crush the whole oreo cookie, including the icing, and put in oven? I was nervous about the cookie icing being in the oven so just used the actual cookie crumbs only.
I’m so glad it was a hit! I do leave the filling in the Oreos when I grind them into crumbs.
Perfect, thanks so much! I can’t wait to try it again with the icing part of the oreo cookies too – it was already so delicious without it! 😊
This cake is fabulous! I think my favorite part is the Oreo/chocolate fudge layer….so, so good. I will definitely be making this again!
So glad you enjoyed it!
I always get raves about this recipe. I did have the same issue as another commenter about runny whipped cream. If you are using a stand mixer such as a KitchenAid, do not whip on high. It is too powerful and will collapse the cream. Whip on about level 5 and you will get much firmer and fluffier whipped cream.
I have a question about taking short cuts. Could store bought fudge and cool whip work with this recipe, or would that change the whole tbing?
Cool whip would be fine. As for store-bought fudge, it depends on what you want. Store-bought fudge is likely to ooze out of the cake layers and have a very different (softer) texture. The fudge used in this recipe is made to truly replicate the Dairy Queen cake.
I’ve made this cake 5 times already. Definitely deserves 5 stars. Thanks for making me look like a cool mom!
Awesome!! So glad it’s been a hit!
I’ve made this a few times now, with different ice cream combos. It’s a really good copy cat recipe- the only thing is I don’t toast my oreos. I did that the first time and didn’t like the taste. So now I just crush oreos, no butter. I’m trying it tonight with 2x the fudge and cookies, in a 9inch springform, so we’ll see how that goes.
How would you do this as a sheet cake?
I’m really not sure since I haven’t done it. I’m guessing you may want to use one and a half recipes worth.
Yes! I just made this 1.5 times in a 9×13 pan and it turned out great!
Wonderful! Glad to hear that!
does the whipped cream wilt? i know there is icing sugar but if i leave it out or in the fridge for when i need it later, will it melt?
The ice cream will melt but the whipped cream will not. The powdered sugar keeps it stable. I use it all the time and I’ve left it in the fridge for a week or longer and it has not ever moved or changed shape.
I made the Dairy Queen cake and almost all the layers was perfect except the whipped cream icing. It was very very runny
There’s really no reason for it to be runny. Whipping cream is made to be whipped. This recipe adds some powdered sugar for a little sweetness and to keep it from wilting, and some vanilla for flavor. But those would not make it so that it doesn’t whip or is runny. You have to whip the cream until you get stiff peaks. Also make sure that it’s heavy whipping cream and not just regular whipping cream. The higher fat contact will give you a stiffer whipped cream. I hope that helps!
Millie, did you serve it out of the 9×13 or did you flip it onto a cake board? If in the pan, how did you decorate it?
Sorry if this is a dumb question – but do you include the cream part of the Oreo or just the cookie?
Use the cream and all.
Burnt crunchies when following the directions 😕
You make this all in one pan correct
Yes
Thank you so much for this recipe! It’s just like the original one! 😀 It’s delicious!
So glad you enjoyed it!
It’s tablespoon right for the corn syrup
Yes, it is.
Rave reviews from all at the party! My new party cake!!
Glad to hear it!
I am wanting to make this is a 9 x 13 pan. Any ideas if I would double it or different equivalence?
I haven’t tried it to say for sure. Doubling it should be fine though.
Can u use my 9 inch round cake pans? Use one for the softened ice cream, the other for the cake? Or should I freeze the ice cream first and remove from pan, place back (covered) in freezer, and make 2 9 inch cakes?
This recipe doesn’t use cake layers. Are you trying to add a layer of ice cream between two layers of cake?
Can I use a 9 x 13 cake pan for this ice cream cake?
I believe other commenters have said they’ve done that, but I haven’t done it myself.