A super fun, flavorful and easy dessert – this Copycat Dairy Queen Ice Cream Cake is a hit among young and old.
As far back as I could remember, my mother-in-law would always get me a Dairy Queen Ice Cream Cake for my birthday.
There was just something about then that I absolutely loved, but as the years went on I wanted to start making my own.
This copycat version is one of my absolutely favorites. Plus you can actually change up the flavors if you want!
While I still love the traditional Ice Cream Cake, some variations are still absolutely amazing.
But with the mixture of chocolate, vanilla, hot fudge, Oreos and whipped topping, you really cannot go wrong with this Copycat Dairy Queen Ice Cream Cake.
If you’ve been looking for that special dessert, or cake for that special someone, you absolutely cannot go wrong with this one.
Some of my other favorite cake recipes we have on our site include: Easy Chocolate Cake, The Best Chocolate Chip Cake and Peanut Butter and Jelly Poke Cake.
WHY THIS RECIPE WORKS:
- Easily available ingredients help this come together in no time.
- The flavor and texture combination works so well.
- This is a large cake and is great for parties and gatherings.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Chocolate ice cream
Vanilla ice cream
Chocolate sandwich cookies (Oreos)
Hot fudge
Whipped topping
Powdered sugar
Cream of tartar
Rainbow sprinkles, variety
Maraschino cherries with stems
HOW TO MAKE A COPYCAT DAIRY QUEEN ICE CREAM CAKE, STEP BY STEP:
- Prepare a 9-inch springform pan with plastic wrap, set aside.
- Crush chocolate sandwich cookies in food processor, blender, or using the sandwich bag method.
- Heat ½ cup hot fudge in microwave for 15-20 seconds, then stir and immediately mix into crushed cookies, set aside.
- Remove lid of jar of hot fudge and microwave for 20 seconds, stir well, and set aside.
- Stir chocolate ice cream until smooth, then using a spatula, spread into prepared pan. Freeze for 20 minutes.
- Spread hot fudge over top of chocolate layer.
- Sprinkle cookie mixture over top of fudge layer and press into fudge until single layer.
- Freeze for 20 minutes.
- Remove vanilla ice cream from freezer and allow to soften slightly.
- Stir vanilla ice cream until smooth, the spread over top of cookie layer.
- Freeze for at least 4 hours, overnight is best.
- Once cake is frozen, prepare the frosting.
- Add 1 container softened whipped topping to a mixing bowl or bowl of a stand mixer. Add powdered sugar and cream of tartar and mix until just combined, about 1 minute, then add to piping bag.
- Spread the second container of whipped topping onto the top and sides of cake, smoothing with a spatula or icing smoothing tool.
- Pipe around the top of the cake, the decorate with sprinkles of choice and maraschino cherries.
- Cut and serve immediately or freeze until ready to serve.
CAN I MAKE HOMEMADE WHIPPED CREAM?
If you are wanting to make homemade whipped cream for this recipe, you can absolutely do that.
What you will want to do is make sure that you are making the same amount that this recipe calls for and that is 16 ounces.
WHAT OTHER FLAVORS CAN I MAKE THIS CAKE?
While we love the traditional Dairy Queen Ice Cream Cake, you can make some other flavors just by adding a few ingredients (THESE HAVE NOT BEEN TESTED), some ideas include:
- Crushed peanut butter cookies, a drizzle of chocolate sauce on top and chopped Reese’s.
- Strawberry Ice cream instead of chocolate with a strawberry syrup drizzle on top.
- Sprinkle edible cookie dough pieces in the middle instead of oreos, top with hot fudge and sprinkle top with edible cookie dough pieces.
- Crushed biscoff cookies mixed with melted cookie butter, more melted cookie butter on top of cookies, topped with a melted cookie butter drizzle.
These are just some fun ideas that you can try out, if you do try them let me know how they work and how they taste!
WHAT IS THE BEST WAY TO CUT AN ICE CREAM CAKE?
Just like cheesecake, we like to heat our knife in warm water and slice into the cake, wipe off the knife and repeat.
These make the cake come out with clean edges instead of dragging down all the ingredients in one cut.
HOW MUCH HOT FUDGE WILL I ACTUALLY NEED?
You will actually want to grab 2 jars of the hot fudge for this recipe, you will be using one as a layer in the cake and then a 1/2 cup mixed with the chopped Oreos.
HOW LONG DOES THIS NEED TO FREEZE?
Between freezing the layers themselves, the finished recipe you will want to freeze at least 4 hours but can be up to overnight.
HOW TO STORE:
The best way to store this is in a freezer container or a cake carrier that is freezer friendly.
This will keep in your freezer for up to 1 week.
TIPS AND TRICKS:
- Make sure you let your ice cream thaw a little bit before spreading into pan.
- You are wanting to use a 9-inch springform pan with this recipe.
- You can make your own whipped cream, just make sure you make enough as the recipe calls for.
- Other flavors (THAT HAVE NOT BEEN TESTED) are listed above to possibly try.
- Use a hot knife to get nice even cuts in your cake slices.
- This does tend to melt fast so keep frozen until you are ready to serve this.
- This can be frozen, see above on how long you can do that.
- We use Blue Bunny ice cream for this recipe.
- You will need 2 jars of hot fudge, one whole jar for the inside of the cake and 1/2 cup to mix with the Oreos.
- This needs to freeze for at least 4 hours to overnight, which makes it a great make ahead dessert.
Are you a sucker for ice cream and cake, why not combine the two and make this Copycat Dairy Queen Ice Cream Cake – you won’t regret it.
If you like this recipe you might also like:
If you’ve tried this COPYCAT DAIRY QUEEN ICE CREAM CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Copycat Dairy Queen Ice Cream Cake
Ingredients
- 3 cups chocolate ice cream softened slightly
- 3 cups vanilla ice cream
- 24 chocolate sandwich cookies Oreos
- 11.75-12.8- ounce jar hot fudge + ½ cup divided
- 16 ounces whipped topping
- ½ cup powdered sugar
- ¼ teaspoon cream of tartar
- Rainbow sprinkles variety
- 8 maraschino cherries with stems
Instructions
- Prepare a 9-inch springform pan with plastic wrap, set aside.
- Crush chocolate sandwich cookies in food processor, blender, or using the sandwich bag method.
- Heat ½ cup hot fudge in microwave for 15-20 seconds, then stir and immediately mix into crushed cookies, set aside.
- Remove lid of jar of hot fudge and microwave for 20 seconds, stir well, and set aside.
- Stir chocolate ice cream until smooth, then using a spatula, spread into prepared pan. Freeze for 20 minutes.
- Spread hot fudge over top of chocolate layer.
- Sprinkle cookie mixture over top of fudge layer and press into fudge until single layer.
- Freeze for 20 minutes.
- Remove vanilla ice cream from freezer and allow to soften slightly.
- Stir vanilla ice cream until smooth, the spread over top of cookie layer.
- Freeze for at least 4 hours, overnight is best.
- Once cake is frozen, prepare the frosting.
- Add 1 container softened whipped topping to a mixing bowl or bowl of a stand mixer. Add powdered sugar and cream of tartar and mix until just combined, about 1 minute, then add to piping bag.
- Spread the second container of whipped topping onto the top and sides of cake, smoothing with a spatula or icing smoothing tool.
- Pipe around the top of the cake, the decorate with sprinkles of choice and maraschino cherries.
- Cut and serve immediately or freeze until ready to serve.
Notes
- Make sure you let your ice cream thaw a little bit before spreading into pan.
- You are wanting to use a 9-inch springform pan with this recipe.
- You can make your own whipped cream, just make sure you make enough as the recipe calls for.
- Other flavors (THAT HAVE NOT BEEN TESTED) are listed above to possibly try.
- Use a hot knife to get nice even cuts in your cake slices.
- This does tend to melt fast so keep frozen until you are ready to serve this.
- This can be frozen, see above on how long you can do that.
- We use Blue Bunny ice cream for this recipe.
- You will need 2 jars of hot fudge, one whole jar for the inside of the cake and 1/2 cup to mix with the Oreos.
- This needs to freeze for at least 4 hours to overnight, which makes it a great make ahead dessert.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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