ICE CREAM CAKE
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Copycat Dairy Queen Ice Cream Cake is a tasty twist on the classic soft serve slice. This homemade version is quick and easy to assemble and freezes into a delicious dessert!
Uses simple ingredients to recreate a copycat version of a DQ classic.
Quick and easy to assemble.
Whipped cream frosting won’t crack in the freezer and adds a fluffy contrast to the dense, frozen layers below.
Make any celebration sweeter by customizing your cake with your favorite flavors and decorations.
Why We Love THIS RECIPE
– Chocolate ice cream
– Vanilla ice cream
– Chocolate OREO sandwich cookies
– Salted sweet cream butter
– Hot fudge topping
– Heavy cream
– Powdered sugar
– Clear vanilla flavoring
Combine the crushed chocolate sandwich cookies and melted butter. Spread on the baking sheet and bake at 350 degrees.
Spread the chocolate ice cream into the bottom of the prepared springform pan. Place it back in the freezer for 1 hour.
Heat the fudge in the microwave for 20 – 25 seconds. Spread the hot fudge over the top of the chocolate ice cream layer
Sprinkle the baked cookie crumbs over the top of the hot fudge layer. Return to the freezer for 1 hour.
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.
Beat the heavy cream, powdered sugar, and vanilla flavoring. Remove the springform and place the cake on the plate. Frost the sides and top of the cake
Pipe a swirl pattern around the edge. Top with colorful sprinkles and place the cake back into the freezer until you are ready to serve.
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