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–+ servings
Close up square image of ice cream cake showing the layers decorated on a white plate.
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Copycat Dairy Queen Ice Cream Cake

A super fun, flavorful and easy dessert - this Copycat Dairy Queen Ice Cream Cake is a hit among young and old.
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Course: Cake, Dessert
Cuisine: American
Servings: 10
Calories: 794kcal
Author: Tornadough Alli

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

  1. Make sure you let your ice cream thaw a little bit before spreading into pan.
  2. You are wanting to use a 9-inch springform pan with this recipe.
  3. You can make your own whipped cream, just make sure you make enough as the recipe calls for.
  4. Other flavors (THAT HAVE NOT BEEN TESTED) are listed above to possibly try.
  5. Use a hot knife to get nice even cuts in your cake slices.
  6. This does tend to melt fast so keep frozen until you are ready to serve this.
  7. This can be frozen, see above on how long you can do that.
  8. We use Blue Bunny ice cream for this recipe.
  9. 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.
  10. This needs to freeze for at least 4 hours to overnight, which makes it a great make ahead dessert.

Nutrition

Calories: 794kcal | Carbohydrates: 128g | Protein: 10g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 618mg | Potassium: 567mg | Fiber: 5g | Sugar: 83g | Vitamin A: 205IU | Vitamin C: 0.5mg | Calcium: 154mg | Iron: 5mg