Cookie Dough Ice Cream Cake is a twist on the classic DQ treat. It is quick and easy to assemble and freezes into a delicious dessert for summer.
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Create your own copycat Dairy Queen Cookie Dough Ice Cream Cake at home using store-bought cookies, ice cream, hot fudge, and edible cookie dough bites – it tastes just like the classic DQ Chocolate Chip Cookie Dough Blizzard Cake but better!
Chocolate Chip Cookie Dough Ice Cream Cake
Our homemade Cookie Dough Ice Cream Cake recipe is made to mimic Dairy Queen’s frozen dessert with layers of vanilla ice cream, hot fudge, crushed sandwich cookies, chocolate chip cookie dough ice cream, and edible cookie dough pieces, all wrapped in homemade whipped cream frosting and decorated with more cookie dough and a chocolate drizzle.
This easy Cookie dough ice cream cake takes only 20 minutes to prepare, and other than baking the buttered crushed cookies, there’s nothing more to cook.
This Blizzard ice cream cake has all the components of the DQ classic frozen treat, from the vanilla base that sits below its signature fudge and crunch center, to the chocolate chip cookie dough layer above, plus plenty of cookie dough pieces and drizzles of chocolate on top.
Once you assemble the layers of ice cream with the iconic chocolate fudge and Oreo cookie crumbles sandwiched in between, then it’s as simple as frosting and freezing your decadent dessert until you’re ready to slice and serve.
Why We Love This Copycat Dairy Queen Ice Cream Cake
- Quick and easy to assemble.
- Uses simple ingredients to recreate a copycat version of a DQ classic.
- Whipped cream frosting won’t crack in the freezer and adds a fluffy contrast to the dense, frozen layers below.
- Delicious frozen dessert that taste like you bought it at Dairy Queen.
- Perfect for birthday parties, holidays, or any time you crave a cool treat.
Cookie Dough Ice Cream Cake Ingredients
- Chocolate sandwich cookies: I used Oreo cookies but feel free to use your favorite brand.
- Salted sweet cream butter
- Vanilla ice cream
- Hot fudge topping
- Chocolate chip cookie dough ice cream
- Chocolate chip cookie dough sundae topping
- Heavy cream
- Clear vanilla flavoring
- Powdered sugar
- Chocolate syrup
Substitutions and Additions
- Churn Your Own Ice Cream: Feel free to use a homemade Vanilla ice cream instead of a store-bought brand, or try my Caramel Pretzel Ice Cream or S’mores Ice Cream cream for a different flavor combination.
- Create Your Own Cookie Dough: Instead of buying a cookie dough sundae topping at the store, you can make your own cookie dough bites or make balls with my Edible Cookie Dough.
Recommended Tools
- Baking sheet
- Parchment paper
- Mixing bowls
- 9 x 3-inch springform pan
- Plastic wrap
- Offset spatula
- Stand mixer with a wire whip attachment or a handheld mixer
- Piping bag fitted with a star-shaped decorator’s tip
How to Make Cookie Dough Ice Cream Cake
- Cook The Oreo Crumbles: Coat the crushed cookies in melted butter and bake at 350 degrees Fahrenheit for 7-8 minutes. Cool completely.
- Assemble: Spread the vanilla ice cream in the bottom of the springform pan. Spread the hot fudge over the vanilla ice cream and sprinkle with cooled cookie pieces. Place the pan in the freezer.
Pro Tip: You may need to break the cookie pieces up before you can sprinkle them over the hot fudge. - Add Another Layer: Mix the cookie dough topping into the cookie dough ice cream and spread it over the chocolate sandwich cookie pieces. Cover and freeze for at least 6-8 hours.
- Frost The Cake: Mix together the heavy cream, vanilla, and powdered sugar until stiff peaks form to make the whipped cream frosting. Frost the sides and top of the cake and then pipe a shell pattern or swirl pattern around the edge and the bottom of the cake.
Pro Tip: If the cake begins to melt, place the cake back in the freezer. - Decorate Your Dessert: Sprinkle the cookie dough topping over the top of the cake and drizzle with chocolate syrup.
- Serve: Keep the cake in the freezer until you are ready to slice and serve. Enjoy!
Tips For Making Diary Queen Cookie Dough Ice Cream Cake
- If you do not have a springform pan, you can use round cake pans lined with plastic wrap.
- You can use a warm knife dipped in hot water to quickly and easily slice through the ice cream and cake layers.
- Around 30 minutes before you are ready to “frost” the ice cream cake, I recommend you place the bowl and beaters in the freezer. (Metal bowls are preferable)
- Make sure to reserve room in your freezer to fit the cake pan.
How to Store Ice Cream Cake
- To Store: Store any leftovers covered in the freezer for up to 7 days. A cake carrier is the perfect container for storing in the freezer.
How To Transport An Ice Cream Cake
You can safely and successfully transport an ice cream cake using a cake carrier, large cooler or insulated food carrier. The trick is to make sure the carrier you are using is large enough to fit your cake pan along with several ice packs or bags of ice.
For best results, I recommend letting your ice cream cake freeze for 24 hours before transporting it to make sure everything is as frozen as possible. I also suggest packing your cake at the very last minute before your departure
More Easy Ice Cream Cake Recipes
Other Easy Desserts
- Ice Cream Cake Pops
- Sour Patch Grapes
- Beach Party Jello Cups
- Mango Sorbet
- Lava Cake
- Million Dollar Cake
- Chocolate Mint Poke Cake
- Easy Ice Cream Cake
- Boston Cream Pie Trifle
- Mason Jar Ice Cream
Cookie Dough Ice Cream Cake
Serves — 12
Cookie Dough Ice Cream Cake is a twist on the classic DQ treat. It is quick and easy to assemble and freezes into a delicious dessert for summer.
Prep Time 20 minutes
Cook Time 8 minutes
Freeze Time 8 hours
Total Time 8 hours 28 minutes
Ingredients
- 20 crushed chocolate sandwich cookies I used Oreo cookies
- 4 tablespoons salted sweet cream butter melted
- 1 quart vanilla ice cream
- 12.8 ounce container of hot fudge topping
- 1 quart chocolate chip cookie dough ice cream
- 1½ cups chocolate chip cookie dough sundae topping divided into 1 cup and ½ cup
- 2 cups cold heavy cream
- 1½ teaspoons clear vanilla flavoring
- 1¼ cups powdered sugar
- Chocolate syrup optional drizzle
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the crushed cookies and melted butter to a medium-sized mixing bowl. Stir to coat the crushed cookies completely. Evenly spread the buttered crushed cookies over the parchment paper. Bake for 7-8 minutes. Allow the baked cookie crumbs to cool completely.
- Line a 9 x 3-inch springform pan with plastic wrap.
- Evenly spread the vanilla ice cream in the bottom of the lined springform pan.
- Use an offset spatula or spoon to spread the hot fudge topping over the vanilla ice cream layer.
- Sprinkle the cooled cookie pieces over the hot fudge layer. (You may need to break the cookie pieces up before you can sprinkle them over the hot fudge) Place the springform pan in the freezer.
- Spoon the cookie dough ice cream into a large mixing bowl. Stir in the 1 cup of cookie dough sundae topping into the cookie dough ice cream until evenly distributed.
- Evenly spread the cookie dough ice cream over the layer of cookie pieces. Cover with plastic wrap and return the pan to the freezer for at least 6-8 hours.
- Around 30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer with a wire whip attachment or a handheld mixer, place the bowl and beaters in the freezer. (Metal bowls are preferable)
- Remove the bowl from the freezer. Add the cold heavy cream, clear vanilla flavoring, and powdered sugar. Mix on low speed just until the powdered sugar is incorporated, then increase the mixer speed to high until stiff peaks form, about 3-4 minutes.
- Separate out 1 cup of the whipped cream frosting and place it in either a disposable piping bag fitted with a star-shaped decorator’s tip or a quart-size ziplock bag with a corner snipped off.
- Remove the springform pan from the freezer. Release the sides of the springform pan. Use either a cake lifter or a large, sturdy spatula to lift the cake off of the springform base. (You will need to work very quickly, especially if the weather is warm) Remove the plastic wrap from the cake and place it onto a serving plate or round cake board.
- Use either a silicone or offset spatula to frost the sides and top. If the cake begins to melt, place the cake back in the freezer.
- Use even, steady pressure, holding the piping bag ½ inch above the edge of the top of the cake. Pipe either a shell pattern or swirl pattern around the edge, then around the bottom of the cake.
- Sprinkle the remaining ½ cup of cookie dough topping over the top of the cake. Drizzle the chocolate syrup over the top of the cookie dough topping. Keep the cake in the freezer until you are ready to slice and serve.
Jenn’s Notes
Storage:
- To Store: Store any leftovers covered in the freezer for up to 7 days. A cake carrier is the perfect container for storing in the freezer.
- If you do not have a springform pan, you can use round cake pans lined with plastic wrap.
- You can use a warm knife dipped in hot water to quickly and easily slice through the ice cream and cake layers.
- Around 30 minutes before you are ready to “frost” the ice cream cake, I recommend you place the bowl and beaters in the freezer. (Metal bowls are preferable)
- Make sure to reserve room in your freezer to fit the cake pan.
Nutrition Info
Calories: 901kcal | Carbohydrates: 128g | Protein: 10g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 390mg | Potassium: 429mg | Fiber: 2g | Sugar: 97g | Vitamin A: 1234IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 3mg
