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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 do find the Oreo crumbs just stay the way they were, even with the addition of the butter. I made sure to measure exactly the second time around, with same crumbly results. Would extra butter solve problem?
If you’re having an issue, you could certainly try more butter.
For the Oreos- do you use the cream or just cookie part?
I use the whole cookie – cream and all.
how did u get yours so creamy
The ice cream? I let it sit out for about 20 minutes, then used a rubber spatula to stir it up until it was smooth and creamy. You don’t have to do that, but if you watch the video for the recipe, you’ll see how I do it.
do you use a certain type of ice cream
Not really. Any should do just fine.
Can’t wait to make this!
Can I use golden corn syrup instead of light?
And can I freeze the icing and leave the cake in a spring form pan until I get to my destination and assemble it before eating?
I haven’t ever used golden syrup, but I imagine it’d be fine.
You don’t want to pre-make the whipped cream. You need to make it right before adding to the cake or it can deflate when you re-stir it.
Hi , can i use the carnation famous fudge from the classic chocolate fudge kit instead of making one with corn syrup ? Will it freeze fine ? Thank you
I have never tried that, so I’m not sure. If it’s just fudge, then I’m guessing it’d be too firm when frozen.
We were excited to try this recipe for my granddaughters birthday. I would suggest putting your cake on a plate that you have put in the freezer. By the time we were ready to add the whipping cream frosting layer, the chocolate layer was melting all over the plate. So hard to pipe an edge when it’s melting.
Can the fudge and cookie crumble be made ahead?
Sure. You just may need to heat up the fudge before you add it so that it will spread well.
Made this for my nieces birthday but with the bottom layer as mint chip by her request, so good! The only trouble I had was with piping the whipped cream for decoration. It was too melty to pipe – I think it took me too long to frost and then get my pipe bag ready. I tried to freeze the full pipe bag to pipe but it spurted out globs! I ended up cheating and using a can of whipped cream to decorate the edge. Any tips for piping with the homemade whipped cream next time?
It’s hard for me to say for sure without seeing everything. Do you want to be sure with the cream to stiff peaks. As long as you frost the cake just after you make the whipped cream, it should hold fine. Are you may be in a warm climate?
I mean really, how can layers of ice cream and crushed cookies….as well as some beautiful chocolate fudge ganache, ever taste bad. My wife loves DQ ice cream cake and I decided to make one instead. It was absolutely delicious, just like DQ. Thank you.
I’m so glad you enjoyed it!
what cocoa did you use for the crumble. Does it have to be dark?
The crumble is made with Oreos. There’s no cocoa powder.
What happens to the plastic wrap that was under the cake? How do you remove it afterwards – nowhere in the Direction’s does it say how to remove it from the bottom of the cake once it’s lifted out of the pan.
You will want to just remove it. The ice cream should be frozen, so you can just peel it off. There’s a video of me showing you the whole cake-making process right above the recipe card. I remove the cake from the pan and remove the clear wrap at about 8:45 into the video, if you’d like to see it.
Can the ganache and cookie crumble be used on a regular cake?
I suppose. Without knowing more about what you’re making, it’s hard to say. But in theory, yes.
Are you using dairy queen ice cream or what type are you using?
Any ice cream will work. I have used various brands, like Breyers and Publix store brand.
Can’t wait to try this! Is there any substitute for the heavy cream in the fudge layer? I don’t usually have it on hand, but I do always have milk
Milk will thin out the fudge layer. You could try some thing like half-and-half, but that will likely thin it out as well, maybe just not as much. For the best results, I recommend heavy cream.
How long can the cake sit out for? Do you eat it straight out of the freezer?
It will depend a little on your environment, but it’ll melt quickly since it’s ice cream. You could let it sit out for like 15 minutes before slicing, but it’ll melt quickly.
Making this today for a friends birthday and I’m so excited! Saw your profile and I also have twin boys! (And a big brother) yay for mamas of twins and treat addictions! 😂
I hope your friend enjoys the cake! And yay for twin boys – they keep life interesting. LOL. 🙂