This Copycat Dairy Queen Ice Cream Cake is a homemade version of the famous DQ frozen treat, complete with its classic hot fudge filling and Oreo cookie crunchies. It is so easy to assemble each layer of this delicious dessert and cover it in a whipped cream frosting and a smattering of colorful sprinkles. Perfect for birthday’s, Mother’s Day, Father’s Day or just for a fun dessert!
Easy Ice Cream Cake (Dairy Queen Copycat)
Inspired by the renowned DQ classic, this Copycat Dairy Queen Ice Cream Cake recipe is so easy to make and tastes just as sweet and tasty as the real thing!
It’s as simple as assembling layers of chocolate and vanilla ice cream with the iconic chocolate fudge and Oreo cookie crumbles sandwiched in between, then frosting and freezing your decadent dessert until you’re ready to slice and serve.
For more cold cake recipes that require no baking at all, try my No Bake Ice Cream Sandwich Cake, Ice Cream Layer Cake and Copycat Buster Bar Ice Cream Cake.
Why we love Dairy Queen Ice Cream Cakes
- 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.
- Make any celebration sweeter by customizing your cake with your favorite flavors and decorations.
- Perfect for birthday parties, holidays, or any time you crave a cool treat.
Other Easy Cake Recipes
Dairy Queen Ice Cream Cake Ingredients
- Chocolate ice cream
- Vanilla ice cream: I used vanilla bean.
- Chocolate OREO sandwich cookies (or any generic brand with a cream center)
- Salted sweet cream butter
- Hot fudge topping
- Heavy cream
- Powdered sugar
- Clear vanilla flavoring
- Colorful sprinkles (optional garnish)
DQ Cakes Recipe Substitutions & Additions
- Tasty Toppings: I’ve kept things simple with my ice cream cake, opting for swirls of piped whipped frosting along the edges and a generous covering of rainbow sprinkles. Some other fun decorating ideas you can try are caramel or butterscotch drizzle, chopped nuts, chocolate shavings, M&M’s, chopped candy bars (like Snickers, Reese’s Peanut Butter Cups or Twix), crushed cookies or pretzels, cookie dough bits, or brownie bites.
- Customize Your Cake: Feel free to use your favorite ice cream flavors instead of chocolate and vanilla and replace the rainbow sprinkles with the colors to match the theme of your party, holiday, or celebration.
Dairy Queen Ice Cream Cake Recipe Tools
- 9 inch springform pan
- Plastic wrap
- 10 x 15 baking sheet
- Parchment paper
- Wooden spoon
- Silicone spatula or an offset spatula
- Stand mixer or handheld mixer
- Piping bag fitted with a star shaped tip
- Cake lifter or a large sturdy spatula
How to Make Copycat Dairy Queen Ice Cream Cake
A DQ Ice Cream cake is so easy to make with layers of chocolate and vanilla ice cream surrounding a cookie crunch and chocolate fudge-filled center. Inspired by the original DQ classic frozen treat, this delicious dessert tastes better than the store-bought version!
- Bake The Cookie Crunch: Combine the crushed chocolate sandwich cookies with the melted butter. Spread the coated cookie crumbs on the prepared baking sheet and bake at 350 degrees Fahrenheit for 7 – 8 minutes.
- The Bottom Layer: Spread the thawed chocolate ice cream into the bottom of the prepared springform pan. Place it back in the freezer for 30 minutes to 1 hour.
Pro Tip: Allowing the ice cream to thaw for 15 – 20 minutes before adding it to the pan will make spreading it much easier. - The Middle Layer: Remove the lid to the hot fudge and heat it in the microwave for 20 – 25 seconds. Spread the hot fudge over the top of the chocolate ice cream layer and then sprinkle the baked cookie crumbs over the top of the hot fudge layer. Return to the freezer for 1 hour.
- The Top Layer: Spread the thawed vanilla ice cream on top of the cookie crunch layer. Return the springform pan to the freezer for 4 – 6 hours, or overnight.
Pro Tip: Allowing the ice cream to thaw for 15 – 20 minutes before adding it to the pan will make spreading it much easier. - Make The Frosting: Add the heavy cream, powdered sugar, and vanilla flavoring to a chilled mixing bowl and beat on medium, just until the powdered sugar is incorporated, then beat on high until stiff peaks form, about 3 – 4 minutes.
Pro Tip: You should place your mixing bowl in the freezer 30 minutes before you are ready to “frost” the ice cream cake. - Decorate: Remove the outer edges of the springform pan and plastic wrap, then carefully lift the cake onto a plate or round board. Frost the sides and top of the cake and then pipe either a shell pattern or swirl pattern around the edge. Top with colorful sprinkles and place the cake back into the freezer until you are ready to serve.
Pro Tip: To pipe the frosting, hold the decorators piping bag ½ inch above the edge of the top of the cake.
Dairy Queen Cakes Recipe Tips
- If you do not have a springform pan, you can use a round cake pan lined with plastic wrap.
- You can substitute any flavors of ice cream for the chocolate and vanilla ice cream.
- You can substitute the hot fudge with caramel, and the chocolate sandwich cookies with vanilla sandwich cookies.
- Heating the hot fudge in the microwave for 20-25 seconds will soften it so that it’s easier to spread on top of the chocolate ice cream layer.
- Make sure to reserve room in your freezer to fit the cake pan.
How to Store Dairy Queen Ice Cream Cakes (Copycat)
Store any leftovers in a cake carrier in the freezer for up to 7 days.
How long does ice cream cake last?
Ice cream cake typically lasts for about 2 to 3 months when stored uncut in the freezer. Once the cake is cut or served, it is best to consume it within a few days to maintain its quality and prevent deterioration.
DQ Ice Cream Cake FAQs
This ice cream cake is a great recipe to make ahead. You can assemble your layers in the pan, cover it, and place it in the freezer for about a week ahead of time. Then when you are ready to serve, simply frost it and add your sprinkles so that the decorations looks nice and fresh.
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.
Yes, you can absolutely make your own homemade fudge topping or replace the store-bought hot fudge with my chocolate ganache.
The easiest way to crush your cookies is to place them into a blender or food processor and pulse until crumbled. You can also place the cookies in a ziploc bag and crush them with a rolling pin.
More from Princess Pinky Girl
DQ Ice Cream Cake (Copycat Recipe)
Ingredients
Ice Cream Cake Layers
- 1 quart chocolate ice cream
- 1 quart vanilla ice cream (I used vanilla bean)
Cookie Crunch Layer
- 20 crushed chocolate sandwich cookies (with cream center)
- 4 tablespoons salted sweet cream butter melted
Hot Fudge Layer
- 11.75 ounce jar hot fudge topping
Whipped Cream Frosting
- 2 cups cold heavy cream
- 1¼ cup powdered sugar
- 1½ teaspoon clear vanilla flavoring
- Colorful sprinkles (optional garnish)
Instructions
- Line a 9 inch springform pan with plastic wrap. Set it aside.
- Heat the oven to 350*. Line a 10 x 15 baking sheet with parchment paper. Set it aside.
- Add the crushed chocolate sandwich cookies to a small mixing bowl.
- Stir in the melted butter until completely combined.
- Evenly spread the coated cookie crumbs on the lined baking sheet. Bake for 7 – 8 minutes. Remove from the oven and allow the cookie crumbs to completely cool.
- While the cookie crumbs are baking, remove the chocolate ice cream from the freezer and allow it to thaw. This will make spreading the ice cream into the pan much easier.
- Once the ice cream has thawed for 15 – 20 minutes, evenly spread the chocolate ice cream layer into the prepared springform pan. Place it back in the freezer for 30 minutes to 1 hour.
- Just before you are ready for the hot fudge layer, remove the lid to the hot fudge and place in the microwave for 20 – 25 seconds. This will soften the hot fudge, making it easier to spread on top of the chocolate ice cream layer.
- Using either a silicone spatula, or an offset spatula, evenly spread the hot fudge over the top of the chocolate ice cream layer.
- Evenly sprinkle the baked cookie crumbs over the top of the hot fudge layer. Return to the freezer for 1 hour.
- 15 – 20 minutes before you are ready to spread the vanilla ice cream layer, remove the vanilla ice cream from the freezer to thaw slightly.
- Remove the springform pan from the freezer, and evenly spread the vanilla ice cream on top of the cookie crunch layer. Return the springform pan to the freezer for 4 – 6 hours, or overnight.
- 30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer, place the metal bowl in the freezer. If you are using a handheld mixer, place your mixing bowl, preferably a metal mixing bowl, in the freezer for 30 minutes.
- Remove the bowl from the freezer, add the heavy cream, powdered sugar and clear vanilla flavoring. Beat on medium, just until the powdered sugar is incorporated, then beat on high until stiff peaks form, about 3 – 4 minutes.
- Separate out 1 cup of whipped cream frosting and place in either a decorator’s piping bag fitted with a star shaped tip.
- You will need to work quickly, especially if the weather is warm. Remove the ice cream cake from the freezer.
- Remove the outer edges of the springform pan. Using either a cake lifter, or a large sturdy spatula, remove the plastic wrap and place the ice cream cake on either a serving plate or a round decorators board.
- Using either a silicone spatula, or an offset spatula, quickly frost the sides and top of the ice cream cake.
- Using even pressure, holding the decorators piping bag a ½ inch above the edge of the top of the cake, pipe either a shell pattern or swirl pattern around the edge of the ice cream cake.
- Evenly sprinkle the colorful sprinkles on the top of the ice cream cake. Place the cake back into the freezer until you are ready to serve.
Jenn’s Notes
- If you do not have a springform pan, you can use a round cake pan lined with plastic wrap.
- You can substitute any flavors of ice cream for the chocolate and vanilla ice cream.
- You can substitute the hot fudge with caramel, and the chocolate sandwich cookies with vanilla sandwich cookies.
- Heating the hot fudge in the microwave for 20-25 seconds will soften it so that it’s easier to spread on top of the chocolate ice cream layer.
- Make sure to reserve room in your freezer to fit the cake pan.
For the cookie layer I just used crushed cookies and hot fudge…no butter or baking! I’ve made this many times…the most fun was using a silicone mini loaf pan for individual cakes!!!
I’m so confused…who came up with this recipe?? Spaceships and Laser Beams or Princess Pinky Girl????
So easy to do! Made it twice now, thank you!
Can you buy the whip cream frosting instead of make it? If so what is it called.
Yes! You can just buy whipped frosting
what are you doing with the 10×15 pan?
It’s used to bake the crushed cookies.
Looks so yummy I almost ate my phone.
I’m going to try these recipes with the family
I have made this several times everyone loves it
My daughter’s favorite way to celebrate her birthday!!! Guess who’s going to be surprised a little early this year!!! It looks perfect!! I can hardly wait to surprise her!! Thank you!!
Am making the ice cream cake for my daughter birthday party