Dairy Queen copycat chocolate ice cream cake features layers of rich chocolate ice cream, hot fudge, and crunchy cookies, making it an easy and impressive dessert for any celebration. Perfect for family gatherings or parties, this no-bake treat is a guaranteed crowd-pleaser.

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Prep Time20

Cook Time10

Total Time8 30

Servings

This chocolate ice cream cake tastes just like the classic Dairy Queen ice cream cake—but even better because it’s homemade. We’re talking rich chocolate ice cream, a crunchy cookie fudge layer, and a fluffy whipped topping. Whether you’re planning a birthday party, summer BBQ, or just need a no-bake dessert to impress, this frozen chocolate cake delivers big-time. Bonus? It’s surprisingly easy to make with store-bought ice cream and a few pantry staples.

PRO TIP: Before you begin, gather all the necessary ingredients you’ll need to make this easy ice cream cake. Make sure to crush the cookies, chop the brownies, and get your ice cream ready for easy assembly. Preheat your oven and prepare your baking tools for a smooth cooking process.

Ingredients Needed For A Dairy Queen Cake

Dairy Queen Copycat Chocolate Ice Cream Cake raw ingredients that are labeled

For the Chocolate Cookie Crunch Layer:

12 chocolate creme-filled chocolate sandwich cookies, crushed
¼ cup salted butter, melted and cooled

For the Chocolate Ice Cream Layers:

2 quarts chocolate ice cream

For the Fudge Layer:

1 container hot fudge sauce

For the Brownie and Chocolate Chunk Layer and Topping:

1 cup chopped brownie pieces
1 package semi-sweet chocolate chunks

For the Whipped Topping Garnish:

1 ½ cups cold heavy whipping cream
¾ cup powdered sugar
1 teaspoon clear vanilla flavoring
Chocolate syrup for drizzling

Substitutions and Additions

Brownies: Store-bought brownies work perfectly for this recipe or you can make your own homemade brownies.

Ice Cream: We recommend using a rich, high-quality, chocolate ice cream.

Hot Fudge Sauce: You can buy a jar of thick sundae topping at the supermarket, or make your own homemade hot fudge sauce.

Semi-Sweet Chocolate Chunks: You can use milk chocolate, dark chocolate, or even white chocolate chunks for a different flavor.

Tips To Make Your Ice Cream Cake A DQ Copycat

🍦 Soften the Ice Cream – Let your ice cream sit at room temp for 10–15 minutes so it’s spreadable, but not melty. This helps you layer it smoothly.

🍪 Make a Crunch Layer – Crush Oreos and mix them with melted butter. Bake until they’re set and you get the perfect DQ crushed cookie layer.

🍫 Use a Springform Pan – It makes the process easier. Line a springform pan with plastic wrap and place it in the freezer. This will help the cake release easily once it’s frozen.

Step-by-step photo collage showing how to make a Dairy Queen copycat chocolate ice cream cake, from layering ice cream, fudge, and cookie crumbs to the finished cake topped with whipped cream, brownie chunks, and chocolate drizzle.

❄️ Freeze Between Layers – After adding each layer (ice cream, crunch, fudge), freeze the cake for 30–60 minutes to keep everything distinct and firm.

📏 Level the Layers – Use an offset spatula to smooth out each layer for a clean look when sliced.

How To Serve A Copycat Dairy Queen Cake

This Dairy Queen-style chocolate ice cream cake is perfect for birthdays, holidays, BBQs, or any celebration.

Overhead view of a sliced Dairy Queen copycat chocolate ice cream cake topped with whipped cream, brownie chunks, chocolate pieces, and chocolate drizzle, with one slice being lifted from the cake.

Keep the cake in the freezer until ready to slice and serve. Remove the springform ring and plastic wrap, then transfer to a serving plate or cake board.

When you’re ready to serve, let the ice cream cake sit at room temperature for about 10-ish minutes to soften slightly for easier slicing.
Use a warm knife to slice the cake. Run the knife under hot water and wipe it dry before each cut for clean, neat slices.

Close-up of a single slice being lifted from the whole cake, showing detailed layers and textures including brownie pieces, whipped cream, and cookie crunch.

How To Store An Ice Cream

This ice cream cake can be made ahead of time, which is perfect for planning parties or events. Prepare the cake as instructed and store it in the freezer for up to a week before serving.

Leftover will last up to two weeks from the date the ice cream cake is made. Be sure to cover it tightly with plastic wrap and foil to prevent freezer burn.

Close-up of a partially sliced Dairy Queen copycat chocolate ice cream cake on a glass platter, showing distinct layers of chocolate ice cream, fudge, crushed cookies, and chocolate chunks, topped with whipped cream and brownie pieces drizzled with chocolate syrup.

This Dairy Queen copycat chocolate ice cream cake is a crowd-pleaser that’s easy to make and perfect for any occasion. Enjoy the delicious layers and rich flavors with friends and family!

More Dairy Queen Copycat Desserts

Dairy Queen Copycat Chocolate Ice Cream Cake

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Prep Time 20

Cook Time 10

Total Time 8 30

Servings

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Ingredients

Chocolate Cookie Crunch Layer

12 chocolate creme filled chocolate sandwich cookies, crushed
¼ cup salted butter, melted and cooled

Chocolate Ice Cream Layers

2 quarts chocolate ice cream

Fudge Layer

12.8 ounces hot fudge sauce

Brownie and Chocolate Chunk layer and Topping

1 cup chopped brownie pieces
11.5 ounces semi-sweet chocolate chunks

Whipped Topping Garnish

1 ½ 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 to 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, and 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 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

Freezer Space: Make sure you have enough space in your freezer for the springform pan before you start assembling the cake.
Melting Butter: Allow the melted butter to cool slightly before mixing it with the cookie crumbs to prevent it from becoming too oily.
Spreading Ice Cream: Use an offset spatula to spread the ice cream layers smoothly and evenly. This will help create a level surface for each layer.
Piping Whipped Cream: Practice piping on a piece of parchment paper before decorating the cake to get the hang of the technique.
Serving the Cake: Use a warm knife to slice the cake. Run the knife under hot water and wipe it dry before each cut for clean, neat slices.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant

Dairy Queen Copycat Chocolate Ice Cream Cake