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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 Lindsay! I have 2 8″ pans that are 2″ deep. Do you think it would work to do the chocolate layer in one pan (topped with the ganache/oreos) and then do the vanilla in a second pan. Then once they’re fully frozen I’d stack them and frost them? Or do you think the vanilla layer would slide around too much when trying to frost??
The problem ends up being that the two halves don’t stick together well. So when you cut into the cake, the two halves kind of fall apart a bit. If you really want to do it that way, you could try adding some whipped cream between the two halves to hold them together.
Third time I’m making this. Everyone in my family loves!
BEST ICE CREAM CAKE EVER! Thank you Lindsay for the recipe. I have made three now for my grandchildren’s birthdays. This ice cream cake is all they want. The recipe turns out beautifully! I’m making another next week for a friend. Again, I thank you!
Thank you for this recipe, its so easy and amazing! The first time I made this cake, I only had 18% cream and the fudge layer came out a little runny. The second time I made sure to buy heavy whipping cream and the fudge layer was perfect! Both times everyone LOVED and devoured the cake! I am thinking of making cupcake sized individual cakes next time.
So glad you enjoyed it!
BETTER than DQ! Mine was not quite as pretty but it was delicious and my DQ ice cream cake loving family LOVED it. I used a spring form pan. Will make again and again!
Do I need to use two 8×3 pans for the whole cake?
No, you should only need one pan.
Made this as directed, using a springform pan. RAVE reviews from my taste testers! This was fabulous and fun to make. The fudge layer recipe can be used in so many other recipes.
RAVE reviews from my crew. All around votes of “way better than DQ”. Easy to make, so much cheaper and delicious. I used a spring form pan.
Hi! I don’t know if I just didn’t tamp down the ice cream enough or something, but there’s no way I can fit the second ice cream layer in my 8×3 pan. I’m planning to lift out the original layer with the toppings so I can use the pan again to form the second layer, but I’m not sure how to combine the layers once I get to that point? Should I try to stick them together with whipped cream or something? This is supposed to be for my twins’ birthday party on Saturday and I really don’t want to mess it up!! Thanks!!
Nevermind, I think I figured it out! Once the base layer was frozen, I just flipped it over on top of the soft layer of ice cream, so hopefully that will work!
Hi Lindsay,
For the Oreos, are you pulsing them in a food processor?
Yes, I am.
Hi. Trying out your recipe for my daughter’s birthday. I’ve seen a few other websites recommend whipping the ice cream when it’s soft but still frozen. Do you know if this necessary? Does it help? Thanks.
I have never tried that so I can’t say one way or another. But I didn’t do that in this recipe.
Is it okay to store it in the freezer two weeks?
Yes, it won’t go bad. I’d probably recommend freezing the inside parts of the cake for that long though and then frosting closer to when you’ll serve it so it looks fresher.
If I use whole Oreo cookies including the cream center, do I still chop up and put in oven with butter to make crumbles. Seems like the ‘cream’ would melt and make it mushy? .
Yes, still do everything as written. I used whole Oreos with the filling in them too.
Trying to make this today,but no heavy cream for frosting,can I use cool whip???
Yes, you can.
I made this recipe in 2 Pyrex bread loaf pans. They are going to a mini family reunion at a lake, I wanted something easy for kids or adults to just cut out a piece. I didn’t use anything to line the pans and only the first piece was a little harder to remove-just like regular cake/bars/or pie!
I also used 3 flavors, chocolate ice cream on the bottom, then the fudge w/oreo crunchies, vanilla ice cream next, then i stuck some raspberries onto the vanilla layer, then I put raspberry sherbet on top of the raspberries, then topped it with the whipped cream and sprinkled more crushed Oreo’s on top.
Since using different sized pans and 3 layers of ice cream, I didn’t measure the amount, just eye balled how much I would need. But the fudge w/oreo crunchies worked out perfect for both pans. I also cut the whipped cream recipe way down since I was only frosting the top, not removing it from the pan and frosting the top and sides.
My version of Neapolitan ice cream!
Planning to make this for my son’s birthday tomorrow. Would like to know 1.5quaters would be exact how many grams / kilograms?
I’m not sure, I didn’t measure it in grams.