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Copycat Dairy Queen Ice Cream Cake Recipe

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This homemade Copycat Dairy Queen Ice Cream Cake features layers of creamy vanilla and chocolate ice cream, a rich fudge sauce, and that classic crunchy chocolate layer—all topped with fluffy whipped frosting. It’s the perfect celebration dessert for any occasion and tastes just like the real thing!

Ingredients

Scale

For the Cake Layers:

  • 1.5 quarts vanilla ice cream (softened)
  • 1.5 quarts chocolate ice cream (softened)

For the Chocolate Crunch Layer:

  • 24 Oreo cookies, crushed
  • ½ cup hot fudge sauce (store-bought or homemade)

For the Whipped Frosting:

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

For Decoration (Optional):

  • Sprinkles
  • Chocolate shavings
  • Extra fudge sauce
  • Maraschino cherries

Instructions

  1. Prepare the Pan:

    • Line a 9-inch springform pan with plastic wrap or parchment paper for easy removal.
    • If you don’t have a springform pan, use a deep cake pan lined with enough overhanging plastic wrap to lift the cake out later.

  2. Make the Crunch Layer:

    • Mix crushed Oreos with the hot fudge sauce until well combined. Set aside.

  3. Layer the Cake:

    • Bottom Layer: Spread the softened chocolate ice cream evenly into the bottom of the pan. Freeze for 30 minutes until firm.
    • Crunch Layer: Spread the Oreo-fudge mixture evenly over the chocolate ice cream layer. Freeze for 15 minutes until set.
    • Top Layer: Spread the softened vanilla ice cream over the crunch layer and smooth the top. Freeze for at least 4 hours or until completely firm.

  4. Make the Whipped Frosting:

    • In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
    • Frost the top and sides of the frozen cake with whipped cream.

  5. Decorate:

    • Drizzle with extra fudge sauce, add sprinkles, chocolate shavings, or cherries for a festive finish.

  6. Serve:

    • Freeze the finished cake for at least 2 more hours or overnight before serving.
    • Let the cake sit at room temperature for 10-15 minutes before slicing for easier cutting.

Notes

  • Swap out the vanilla and chocolate ice cream flavors for your favorites (like mint chocolate chip or strawberry).
  • Add a layer of caramel sauce for extra richness.
  • Store leftovers tightly wrapped in the freezer for up to 2 weeks.

Find it online: https://ukfinda.com/copycat-dairy-queen-ice-cream-cake-recipe/