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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 ice cream cake for my husband’s birthday. My family didn’t believe I made it. It was very good. Loved the ganache fudge layer. It was time consuming because of the freeze times but I started two days ahead of time to make sure the ice cream was solid before adding the layers.
Do you let the cake set out any before serving? Or serve directly from the freezer?
You could let it sit out for a short bit, but it’s ice cream so it’ll melt fairly quickly.
Can you use store bought hot fudge for filling instead of making the ganache?
You can, but it won’t set up as well.
Is regular not light/white corn syrup fine to use? As I already have it. Thanks a bunch
As in dark corn syrup? That should be fine.
Thank you so much for sharing. I was looking for inspiration for my daughter’s birthday cake and just found it!
Quick question regarding the oreo crumbs: do you keep the oreo filling or do you scrape that off before make it into crumbs/ bake it?
Thank you!
You can leave the Oreo filling in the cookies.
Can I use this recipe to make a sheet cake? Will I need to add more to the ingredients?
If doing a 9×13, I’d think you’d need 1 1/2 recipes worth.
I cannot wait to try this recipe. My husband’s family is coming for a week at Easter, I am going to surprise everyone with an ice cream cake the kid’s are going to flip!!!
I really don’t know what happened here. I wish I could attach a photo of the disaster I ended up with. I am now headed to my nephew’s birthday without a cake. Followed all the steps and times. When I got to the final step I wish I had just left it in the pan. I had my concerns the minute I took it out of the plastic wrap. The ganache started oozing out the middle and the layers weren’t holding together well. I used two large spatulas to move the cake to a cake board and I could already see the bottom layer melting which made no sense. It had been frozen overnight, only coming out of the freezer for the other steps that took a couple of minutes at most. And the icing recipe became a wet mess almost instantly. I’ve never made a whipped cream icing where you don’t whip the heavy cream to stiff peaks first then add the powdered sugar. I questioned this but went ahead. It was stiff for about 5 minutes and then just started a melting cascade. Between that and the bottom layer melting and the cookie and ganache oozing out, I had an actual pond forming around the cake and had to just give up. I am an accomplished cake baker and decorator but wanted to give an ice cream cake a try. But this simply didn’t work. I don’t know if all those of you who pulled this off used some sort of special ice cream that was more solid/hard freezeabe or have a super chilled freezer, but my upright deep freezer tried it’s best but no luck.
Thank you for the advice. This is the best recipe I’ve found and I cannot wait to try it
can this be made in a 9 x 13” pan?
I’m sure it could be, I just haven’t tried it. I’d guess you’d need about 1 1/2 recipes worth.
Have you ever made this recipe but even taller? Like maybe three ice cream cake layers two Oreo layers? Was wondering if you could stack them after they were frozen.
I haven’t, but I did try stacking the layers after freezing them once and the problem was that they didn’t stick together super well. You could certainly try it though.
Made this for a birthday celebration this weekend. It was amazing! We made homemade ice cream for it. If you do this, you may want to have the cake in the freezer longer than a couple of hours after icing, as it was a bit on the soft side. When we had more later, it was firmer. The fudge was a bit rich, but good. The only issue we had was that when we went to serve it, the top layer didn’t stick to the cookie crumble layer, but that didn’t make a difference to us. My niece says that we have to do this for all birthdays now and my nephew thought we had bought it!
Made this twice now really good but the frosting was thin and was difficult to hold to sides .I used less whipping crean the second time but didn’t seem to help also whipped the cream for a good five minutes. Any thoughts maybe more icing sugar?
I’d make sure you’re using HEAVY whipping cream and not just whipping cream. The heavy whipping cream will give you a more solid whipped cream. Beyond that, yes, you could try more powdered sugar. But it should be plenty as is.
I was wondering if you have ever tried making the frosting chocolate? Maybe adding some cocoa to it?
Not on this cake, but on others. Just swap out about half a cup of powdered sugar for cocoa powder.
Can I use a sheet cake pan for a double recipe? Or should I just use 2 8in pans?
For a 9×13 pan, you’d probably want to do 1 1/2 recipes worth.
Could I use store bought chocolate syrup instead of making chocolate fudge?
Store bought syrup probably won’t stay in place when you slice the cake. Plus, if you really do like a DQ ice cream cake, there’s a certain texture to their fudge layer, which I did my best to replicate. A store bought sauce won’t be like that.