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Dairy Queen Ice Cream Cake Easy Copycat Recipe

Dairy Queen Ice Cream Cake Easy Copycat Recipe

This Dairy Queen Ice Cream Cake features layers of chocolate and vanilla ice cream, rich fudge sauce, and a crunchy Oreo cookie center.
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Prep Time 10 minutes
Freezing Time 8 minutes
Total Time 10 hours
Course Dessert
Cuisine American
Servings 10 slices
Calories 869 kcal

Equipment

  • 8-inch round cake pan
  • baking sheet
  • Plastic wrap
  • whisk
  • mixing bowl

Ingredients
  

Ice Cream Layers

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

Oreo Cookie Layer

  • 10 pieces Oreo cookies crushed
  • 1.5 tablespoons butter melted

Fudge Sauce

  • 1 cup semisweet chocolate chips
  • 3 tablespoons light corn syrup
  • 0.5 teaspoon vanilla extract for fudge
  • 0.5 cup heavy whipping cream for fudge

Frosting

  • 2 cups heavy whipping cream for frosting
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract for frosting
  • 2 tablespoons sprinkles optional

Instructions
 

Preparation Steps

  • Preheat oven to 350°F (175°C). Mix crushed Oreo cookies with melted butter, spread on a lined baking sheet, and bake for 8–10 minutes. Cool and crumble.
  • Line an 8-inch round cake pan with plastic wrap, covering the bottom and sides.
  • Spread softened chocolate ice cream evenly into the pan and freeze for 30 minutes.
  • Heat ½ cup heavy cream until simmering, then pour over chocolate chips, corn syrup, and vanilla. Let sit 3 minutes and whisk until smooth.
  • Pour fudge over chocolate ice cream layer and freeze for 10 minutes.
  • Sprinkle Oreo cookie crumbs evenly over the fudge and freeze for 2–3 hours until firm.
  • Spread softened vanilla ice cream over the cookie layer and freeze for 2 hours.
  • Remove cake from pan using plastic wrap and place on a serving plate.
  • Beat 2 cups heavy cream, powdered sugar, and vanilla until stiff peaks form. Frost the cake evenly.
  • Decorate with sprinkles and freeze for at least 8 hours or overnight before serving.

Notes

Allow ice cream to soften slightly for easier spreading, but do not let it melt. Freeze each layer completely before adding the next for clean layers. Use a serrated knife dipped in hot water for smooth slicing. Store tightly covered in the freezer for up to 1 month. Let the cake sit at room temperature for 10–15 minutes before serving for easier cutting.

Nutrition

Serving: 1sliceCalories: 869kcalCarbohydrates: 110gProtein: 11gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 98mgSodium: 488mgFiber: 5gSugar: 75g
Keyword Chocolate, Copycat Recipe, Dairy Queen, Frozen Dessert, Ice Cream Cake, Vegetarian
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