Description
This Copycat Dairy Queen Ice Cream Cake layers rich chocolate and vanilla ice cream, fudgy chocolate sauce, and crunchy cookie crumbles—just like the beloved DQ treat. It’s perfect for birthdays, celebrations, or any ice cream lover’s dream dessert.
Ingredients
Scale
- 1.5 quarts chocolate ice cream
- 1.5 quarts vanilla ice cream
- 1 package (14 oz) chocolate sandwich cookies (like Oreos), crushed
- 1 cup hot fudge sauce
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- Sprinkles or decorations (optional)
Instructions
- Let the chocolate ice cream soften at room temperature for about 10–15 minutes until spreadable.
- Press the softened chocolate ice cream into the bottom of a 9-inch springform pan or cake pan lined with plastic wrap or parchment paper. Smooth the surface evenly.
- Spread the hot fudge sauce over the chocolate ice cream layer and sprinkle crushed cookies over the top. Lightly press them into the fudge layer. Freeze for 15 minutes to firm.
- Let the vanilla ice cream soften, then spread it evenly over the cookie and fudge layer. Smooth the top flat.
- Cover the pan and freeze the cake for at least 4–6 hours, or overnight for best results.
- Once fully frozen, remove the cake from the pan. Frost the top and sides with whipped topping and decorate with sprinkles if desired.
- Freeze again for 30 minutes before slicing and serving.
Notes
- Use different ice cream flavors for variety—try mint chocolate chip or strawberry.
- For clean layers, freeze each layer for 10–15 minutes before adding the next.
- Slice with a warm knife for easier serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: ice cream cake, dairy queen copycat, oreo fudge cake, frozen dessert, birthday cake