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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
Hi. I’m just wondering did you use the whipped cream icing to make the piping or did you use a different kind of icing and if you did use the whipped cream to make the piping was there enough left over after frosting the cake or will I need to make extra? Sorry, this will be my first time making a cake so I’m kind of clueless. Lol
Yes, I used the same whipped cream and there should be enough left to do the piping. I hope you enjoy the cake!
I’ve never had much luck piping with whipped cream. Any suggestions? Imma try it tonight!!
As long as you’re using a stable whipped cream, it should be fine. What kind of issues do you normally have?
I made this for my son-in-law’s birthday. He said it was the best ice cream cake he has ever had! I thought the fudge and Oreo cookie layers were especially good. Thanks for a great recipe. I will probably be making this every year – happily of course💕
So glad you all enjoyed it!
Hi, I’m wondering if anyone tried substituting the corn syrup in the fudge for sugar syrup or maple syrup. It’s not something that we normally buy or use so I wonder if a substitute would produce as good of a result.
Just made this for my son’s birthday and it was a hit! My other kids are already choosing what flavors of ice cream they want for their birthdays. I did a double layer of fudge and cookie. Next time I will let the fudge cool to room temp before adding to ice cream. This just makes it easier. Making sure all layers are frozen completely is also very important. Turned out perfect.
I’m so glad it was a hit!
Made this and it was absolutely delicious but I had a hard time with the icing. It started out good but I couldn’t work fast enough it was melting as I was trying to speed it on. Any ideas or maybe I did something wrong?
I assume you mean that the ice cream was melting and not the whipped cream? Ice cream just melts really quickly, especially if your home is a little warm. You just have to work very quickly. Sometimes I put a very quick thin layer of whipped cream on the outside and then freeze it again for a little bit and then add another layer. You could try something like that.
Made this with homemade ice cream and it was a HIT at the birthday party (all adults, ha!). Thank you so much for sharing your recipe!
I used two 9″ springform pans (lined with plastic, great tip and saved me a lot of grief!) and about 1 quart of ice cream in each since that’s what my ice cream recipe yielded. I was worried it would make for thin layers, but with the mix-ins I added and enough churning they were a decent height. For the cookie crumbs I ended up using Barbara’s organic double-chocolate snackimals since that’s what my local coop had and they worked really well. But next time I’m going to go full classic oreo!
The ganache, cookie crumbs, and whipped cream are definitely what takes this to the territory of “childhood favorites” ice cream cake! Already getting requests to make it again.
Now I’m scheming about incorporating the ganache and cookie crumb layers just when I make ice cream again, maybe layering it in pints! Hmmmm…
Awesome! So glad everyone enjoyed it!
How long does this take to “fully freeze” in order to icing ?
That depends a little on how much you let your ice cream soften and how cold your freezer is. I’d say 4-6 hours.
Have you ever made this and taken it somewhere else to eat? I know someone that wants one, but I have at least a 30 minute drive to them and am worried it wont survive!
Yea, ice cream can definitely melt quickly. If you can put it into a good, cold cooler it might make it ok.
This recipe for copy cat Dairy Queen cake is dead on. Everyone loved it and I enjoyed making it. Easy to make and ingredients are simple. Will never buy another ice cream cake again.
Thanks for the recipe.
I’m so glad you enjoyed it!
Hi!
I am thinking the answer is yes, BUT I am totally not great in the kitchen…. SO, is it okay to use maybe a flavored ice cream, such as cookie dough, for either of the layers?
Absolutely!
Would you mind sharing what brand of ice cream you used? I looks like DQ icecream! Thanks.
I honestly don’t remember. It was probably Breyers or some thing. It was not DQ ice cream.
I am wondering if you can add food coloring to the whipped cream frosting?
You can, but you’ll want to use gel icing color and just be careful not to deflate the whipped cream as you’re folding in the coloring.
This was delicious! I doubled the amount of Oreo crumble and fudge and halved the sugar in the whipped cream with no complaints. We found it held together best when cut into right away with a moistened knife and served on chilled plates. So so so so good! Thank you for sharing!
I’m so glad you enjoyed it!
Made this for my daughter’s 10th birthday (she doesn’t like cake!) over the weekend. I did skip the baking of the Oreo crumbs because I was short on time, but it was a big hit with everyone at the party. Big thank you for sharing!!
I’m so glad it was a hit!
This was so good! This was my first time making an ice cream cake and your recipe wAs easy to follow and the results were amazing. I will never buy an ice cream cake again now that I can make my own and customize it to the flavors I like. Everyone loved it! Thank you so much for this amazing recipe Lindsay! Think I will have to buy your cookbook.
Awesome! I’m so glad you enjoyed it!
Made this cake and the chocolate fudge part leeked through the frosting after I iced it 😔 I put the cake back in the freezer in during the icing steps to keep it cold but when I went back to check the fudge had leeked out the sides so I have a very sad looking cake now.
It’s hard to know exactly what happened without being there. It’s possible that it melted and that was the reason. But it seems more likely that maybe the ingredients were a little off and it was a lot thinner than it should be or that it just wasn’t frozen enough yet when you stacked the cakes and frosted them. That fudge layer should be a lot thicker than the ice cream. If anything we’re going to melt, I would expect it to be the ice cream.
My daughter is pregnant with her 3rd little one and she has always loved a Dairy Queen cake for her birthday. She was diagnosed with gestational diabetes this time around so I wanted to make this with sugar free ingredients (ice cream, choc sauce). Do you think it would work ok?
My grandson also requested an ice cream cake, so for him I’ll make it as is.
Thank you!
I’m sure the ice cream would be fine. I’m not sure how you could reduce the sugar in the chocolate fudge or Oreo crumbs though.
Just made this for my husbands birthday and it is our new favorite! We have always gotten him an ice cream cake from Brusters or DQ and this year I thought I would try to save some $ plus my youngest has a severe peanut allergy and you can’t guarantee the store cakes not having any cross contamination. It seriously is just like the DQ cakes and the cookie/fudge middle is what totally makes it!
Wonderful! So glad you were happy with it!