Enjoy all the creamy layers, rich fudge, and crunchy cookie middle of a classic Dairy Queen ice cream cake with this easy-to-follow copycat recipe! Perfect for birthdays, celebrations, and all your summer parties, this no-bake dessert is a homemade version, even better than the original!
Learn to make a copycat Dairy Ice cream cake that looks and tastes just like the real thing, but with a homemade feel!
If you’re a lover of ice cream or grew up enjoying ice cream cake at all the summer birthday parties, you’ll know that the Dairy Queen ice cream cake is as iconic as they come! It’s got layers of creamy vanilla and chocolate ice cream, rich chocolate fudge, and the chocolate crunch in the middle.
Making it at home is easy as pie (doesn’t sound quite right, does it?) and a budget-friendly way to celebrate a birthday! It’s a little time consuming, but so easy.
When you’re craving a classic Dairy Queen ice cream cake or need a cake for someone who just loves ice cream, this ice cream cake Dairy Queen copycat is a must-try!
DIY Dairy Queen Cake
Why you’ll love this recipe
- If you didn’t know better, you’d think it was store-bought!
- You can customize it to your favorite ice cream flavors.
- It’s the perfect make-ahead dessert.
- It delivers the cool, creamy, ice cream cake with the legendary crunchy center.
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Oreo cookies and salted butter: When crushed up, we use these for the crunchy middle. Cut the softened butter into cubes so it melts faster.
- Chocolate and vanilla ice cream: Both of these need to come out to room temperature so they’re soft enough to spread. Just be careful they don’t melt too much!
- Hot fudge: This would be a great time to use another copycat recipe, my homemade hot fudge Sanders copycat recipe!
- For the whipped cream: Heavy cream, sugar, vanilla extract. If you want to skip this, you can use Cool Whip in its place.
- Sprinkles: Rainbow or whatever sprinkles match your party theme.
How to make a Dairy Queen Ice Cream Cake
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Melt the butter in the microwave and crush the cookies in a Ziploc with a rolling pin. Pour the crumbs into the melted butter and use a fork to fully combine. Spread these crumbs on a parchment-lined baking sheet and bake in a preheated 350°F oven for 7-8 minutes until crisp. Allow them to cool.
- Step Two: Spread softened chocolate ice cream into a 9” springform pan lined with plastic wrap with excess hanging over the sides. Chill in the freezer for 30 minutes.
- Step Three: Once chilled, pour hot fudge over the top and sprinkle the cookie crumbs evenly over that. Place it back in the freezer to chill for at least an hour.
- Step Four: Spread the softened vanilla ice cream evenly over the top and let that chill in the freezer once more for at least 4-6 hours. You can also keep it there overnight.
- Step Five: Remove the cake to soften slightly as you prepare the whipped cream. Once fluffy, unlock the springform pan, flip it over onto a cake plate, and use an offset spatula to frost the cake with whipped cream quickly and dollop around the edges. Add the sprinkles and freeze to set before serving. Enjoy!
- Using an offset spatula to spread the ice cream will make your life easier!
- This cake is made in stages, so plan to make sure you have enough time to allow it to freeze and set in between layers.
- I recommend Hudsonville ice cream. I use creamery vanilla blend and classic chocolate. If using a 10” springform pan, you’ll need 32-48 ounces. You’ll need less if using a smaller pan.
- I use a cup of hot fudge, but you can use 2 cups if you want it extra fudgy.
- Place the bowl and beaters in the freezer to chill before whipping the cream. This will help the cream whip up faster.
- If the cake starts to melt as you’re working, pop it back in the freezer for a few minutes.
- For clean slices, run the knife blade under hot water, wipe it dry, and cut!
Storage
Freezing Instructions
This cake will last for up to 2 weeks when kept covered in the freezer.
I recommend setting it on the counter for about 10 minutes to soften a bit before trying to slice.
Need more ice cream dessert recipes? Try these:
Peaches and Cream Ice Cream Pie
Click here to view my entire collection of dessert recipes.
Ice Cream Cake Recipe
Equipment
Ingredients
For the Cake
- 20 Oreo cookies
- 4 Tablespoons salted butter cubed
- 48 ounces chocolate ice cream softened to room temp
- 48 ounces vanilla ice cream softened to room temp
- 1 cup hot fudge
For the Whipped Cream
- 2 cups heavy cream
- ¼ cup granulated white sugar
- 2 teaspoons vanilla extract
- sprinkles
Instructions
- Set the chocolate ice cream on the counter to soften.
- Preheat the oven to 350°F and line a lipped baking sheet with parchment paper. Set aside.
- To a large zip top bag, add the cookies and crush them with a rolling pin.20 Oreo cookies
- To a medium microwave safe bowl, add the cubed butter and heat until melted, approximately 30 seconds.4 Tablespoons salted butter
- Pour the cookie crumbs into the melted butter and use a fork to fully combine.
- Spread the crumbs evenly onto the prepared baking sheet and bake for 7-8 minutes or until crisp. Remove and let cool.
- Line a 9" springform pan with plastic wrap, letting the excess hang over the sides.
- Use an offset spatula to spread the softened chocolate ice cream evenly into the pan. Move the pan to the freezer to chill for 30 minutes.48 ounces chocolate ice cream
- Heat the hot fudge so it's easy to pour and let it slightly cool.1 cup hot fudge
- Once chilled, remove the pan from the freezer, pour the hot fudge over the top and sprinkle the cookie crumbs evenly over the top. Place back in the freezer to chill for at least an hour.
- Once chilled, spread the softened vanilla ice cream evenly over the top. Place back in the freezer for at least 4-6 hours, up to overnight.48 ounces vanilla ice cream
To make the whipped cream
- Remove the cake from the freezer while you make the whipped cream to slightly soften.
- To a chilled bowl, add the cold heavy cream, sugar, and vanilla. Beat on medium speed until fluffy, almost cloud-like. This can take 5-10 minutes.2 cups heavy cream, ¼ cup granulated white sugar, 2 teaspoons vanilla extract
To assemble the cake
- Unlock the springform pan and lay a cutting board lined with parchment paper on top. Carefully flip it over, pull the plastic wrap off, then flip the cake back onto a serving platter or cake plate.
- Working quickly, use an offset spatula to frost the cake with half of the whipped cream. If it starts to get melty, move the cake and the whipped cream to the freezer for a few minutes.
- Place the remainder of the whipped cream into a large zip top bag (or pastry bag) fitted with a large piping tip (I use a 1M) and pipe dollops onto the top of the cake and around the base.
- Add sprinkles and move back to the freezer to set before serving.sprinkles
- Once ready to serve, run a sharp knife under hot water, dry it thoroughly, and slice.
- Enjoy!
Notes
- The cake will serve 12-16 depending on how you slice it.
- I use and recommend Hudsonville ice cream (Creamery Vanilla Blend & Classic Chocolate). 32-48 ounces will work as long as you’re using a 9″ springform pan. A smaller pan will hold less. A larger pan will also work, the layers will just be shorter.
- Homemade hot fudge or your favorite jarred can be used. I use 1 cup but up to 2 cups can be used.
- Cool Whip can be used in place of the homemade whipped cream, if you prefer.
- At least 30 minutes before making the whipped cream, move the mixing bowl and beaters you’ll use to the freezer so they’ll be chilled.
- Store leftover ice cream cake covered in the freezer for up to 2 weeks.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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