Dairy Queen Chocolate Ice Cream Cake

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Dairy Queen Chocolate Ice Cream Cake

Dairy Queen Copycat Chocolate Ice Cream Cake is even better than a blended choco brownie batter blizzard because it's serves 12! This cake comes complete with chewy brownie pieces, hot fudge filling, and cookie crunch.

Prep Time20

Cook Time10

Freeze Time8

Total Time8 30

Course: Dessert

Cuisine: American

Servings: slices

Calories: 825kcal

Author: Jennifer Fishkind

Ingredients

Chocolate Cookie Crunch Layer

12 chocolate creme filled chocolate sandwich cookies crushed (I used Oreo brand)
¼ cup salted butter melted and cooled

Chocolate Ice Cream Layers

2 quarts chocolate ice cream I used Great Value brand (1 quart for each layer)

Fudge Layer

12.8 ounces container hot fudge sauce (I used Hershey’s brand)

Brownie and Chocolate Chunk layer and Topping

1 cup chopped brownie pieces
11.5 ounces package semi sweet chocolate chunks (I used Nestle Toll House brand)

Whipped Topping Garnish

1½ cups cold heavy whipping cream
¾ cup powdered sugar
1 teaspoon clear vanilla flavoring
Chocolate syrup for drizzling

Instructions

Line a 9 inch springform pan with plastic wrap. Place in the freezer.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or heavy duty aluminum foil.
Add the crushed cookies and the melted butter to a small bowl. Stir to combine.
Spread the coated cookie crumbs on the lined baking sheet. Bake for 7 - 8 minutes. Cool completely, then break into bite sized pieces.
Thaw 1 quart of chocolate ice cream for 15-20 minutes. Spread into the bottom of the lined springform pan. Freezer for 30 minutes to 1 hour.
Remove the lid of the hot fudge and place in the microwave for 15 seconds to soften. Stir well before spreading over the top of the chocolate ice cream layer.
Sprinkle the cookie crunch layer over the hot fudge and freezer for 1 hour.
Thaw the 2nd quart of chocolate ice cream for 15-20 minutes. Mix in 1 cup of the chocolate chunks.
Spread over the cookie crunch layer. Freeze for 4 - 6 hours, or overnight.
Freeze the metal mixing bowl of a stand mixer (or a regular mixing bowl if using a handheld mixer) for 30 minutes.
Beat the heavy cream, powdered sugar, clear vanilla flavoring on high speed until stiff peaks form, about 3 - 4 minutes.
Fill a disposable piping bag fitted with a star shaped tip with the whipped cream.
Remove the cake from the freezer. Work quickly, especially if the weather is warm.
Release the outer portion of the springform pan and remove the plastic wrap.
Place the ice cream cake on either a serving plate or a round disposable cake board. (Optional: Use a cake comb to texturize the outside of the ice cream cake)
Hold the piping bag a ½ inch above the edge of the top of the cake. Use steady even pressure to pipe either a shell pattern or swirl pattern around the edge of the ice cream cake. Repeat for the bottom edge of the cake.
Sprinkle the remaining chocolate chunks and the chopped brownie pieces on the top of the ice cream cake.
Drizzle chocolate syrup over the ice cream cake. Place the cake back into the freezer until you are ready to slice and serve.

Notes

Storage:

To Store: Any leftovers can be stored in a cake carrier in the freezer for up to 7 days. Uncut ice cream cake can be covered and stored in the freezer for up to 1 month. Once the cake is cut or served, it is best to consume it within a few days to maintain its quality and prevent deterioration.
Make Ahead: You can make the baked buttered cookie crumbs 1-2 days in advance.

Tips:

I like to line a 9-inch springform pan with plastic wrap and then place it in the freezer while I prepare the baked and buttered cookie layer. If you do not have a springform pan, you can use a round cake pan lined with plastic wrap.
You can substitute your favorite ice cream flavors instead of the chocolate. You can also replace the toppings with rainbow sprinkles, chopped nuts, chocolate shavings, M&M’s, chopped candy bars, crushed chocolate chip cookies or pretzels, cookie dough bits, or brownie bites.
Remove the ice cream from the freezer and allow it to thaw slightly for 15-20 minutes to make spreading much easier. Remember that all freezers freeze differently, so it may take longer or less time to thaw enough to work with. When smoothing the ice cream you can place a disposable parchment paper circle on top to give more control.
Heating the hot fudge in the microwave for 15 seconds will soften it so that it's easier to spread on top of the ice cream. Make sure to remove the lid!
If you are using a stand mixer, place the metal bowl in the freezer for 30 minutes before you are ready to “frost” the ice cream cake. If you are using a handheld mixer, place your mixing bowl, preferably a metal bowl, in the freezer for 30 minutes.
Make sure there is room in your freezer to fit the cake pan!
You can substitute thawed store bought whipped topping for the homemade whipped cream.

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