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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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Watch How To Make It
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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’ve made this a few times and my daughter keeps asking for it for her birthday, year after year. I make it gluten free so easily with GF oreos! Gotta love a budget friendly recipe that can feed a crowd, taste amazing, AND easily be made GF for everyone!!
Wonderful! So glad it’s a hit!
I love this recipe so much! It tastes just like the “real” thing! Your instructions are perfect!
Tips: Make sure to press each layer firmly and pull on the plastic at the same time so that the plastic stays taught. I used a cheesecake pan, which made it super easy to remove the cake at the end. I definitely recommend a cheesecake pan if you have one.
So glad you enjoyed it!
Can you use food coloring in the whipped cream frosting? I am making this weekend for my grandson and he wants a Spiderman them.
Yes, definitely
Was so excited! My fudgy layer didn’t work out. It didn’t stiffen up all. Just oozed out the sides. We don’t have corn syrup here, I used glucose syrup. Is that the issue?
I have never used glucose syrup but from what I can tell that doesn’t seem like it should be an issue. But it’s possible you may need to use less of it. It’s also possible that something else was not measured quite accurately.
Making this now…. Can’t wait to try it for my 2 year olds birthday party!
One question….. how did you get the frosting so seamless? What do you spread it with in order to get it smooth?
I spread it on with an offset spatula and then smooth it out with an icing smoother.
Great tasting cake! I had trouble taking the plastic wrap off. It stuck to the cake and came off in pieces. Any ideas? I used sure tight brand plastic wrap.
Did it get stuck because a little bit of the plastic wrap kind of made its way into the ice cream? I usually try to press the plastic wrap as tightly against the sides of the pan as possible so that it’s not getting stuck in the ice cream when it freezes.
Love this cake….made it for my grandson who has a peanut allergy so I was able to make it safe! Suggestion, put vanilla ice cream in pan first, then you can invert the cake when done onto plate and easily remove plastic wrap. Also, since the ice cream starts to soften, skip the decorating and just frost with whipped cream to look like a frosted cake!
Making this as a Triceratops cake with mint chip instead of vanilla and thin mints instead of oreo- Will keep you posted on the results!
Ohhhh, sounds delicious!
I made this over the weekend and the flavor was amazing ! The corn syrup in the ganache made it perfect ! Easy to Make
So glad you enjoyed it!
Do you leave the frosting between the cookies when you crush them up or take it out?
You can leave the filling in the Oreos.
Is there a video of his recipe also? Thank you
I actually just filmed a video where I walk you through it with me on camera. It’s still being edited so it may be a few weeks before it’s done, but it’s coming.
Hi, if I was wanting to use the fudge and cookie layer in between actual cake layers would you still suggest the corn syrup in the fudge or with this be too runny if not frozen?
You can use the fudge layer with or without the corn syrup. It shouldn’t be too soft.
Made this for my sister-in-law who has Celiac. Wow everyone loved it so much thank you!! A fraction of the price of a smaller Coldstone cake but it still has crunchies! Awesome!!
So glad to hear that!
I work at a Veterans Home made it a yr ago making my 2nd cake tommorow for a 84 yr old vet beautiful and very easy Thank you!
Wonderful! So glad you enjoy it!
The 8X3 cake pan is an 8″ round, 3″ deep, not a rectangle. I thought it was for a rectangle so I made extra chocolate fudge and cookie crumbles because I used a 9″ springform. Good to know for next time!
Making this now, do you use oreo baking crumbs or straight up crushed oreo cookies….🤷♀️
I put the full Oreos in the food processor.
Thank you