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Copycat Dairy Queen Ice Cream Cake

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a slice of Copycat Dairy Queen Ice Cream Cake on a plate
Cool and creamy, this copycat Dairy Queen ice cream cake is a crowd-pleaser that features layers of ice cream, hot fudge, cookies, and whipped cream.
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Table of Contents
  1. Copycat Dairy Queen Ice Cream Cake Ingredients
  2. How To Make This Copycat Dairy Queen Ice Cream Cake Recipe
  3. Storage
  4. More Recipes You’ll Love
  5. JUMP TO RECIPE

This super easy copycat Dairy Queen ice cream cake is one of the best frozen desserts to enjoy in the summer! You can’t go wrong with layers of chocolate and vanilla ice cream, crunchy cookie, hot fudge sauce, and whipped cream.

a slice of Copycat Dairy Queen Ice Cream Cake on a plate

Copycat Dairy Queen Ice Cream Cake Ingredients

Copycat Dairy Queen Ice Cream Cake raw ingredients that are labeled

You’ll need:

For the Ice Cream Cake Layer

  • 1 quart of chocolate ice cream
  • 1 quart of vanilla ice cream (I used vanilla bean)

For the Cookie Crunch Layer

  • 20 crushed chocolate sandwich cookies (with the cream center)
  • 4 tablespoons salted sweet cream butter, melted

For the Hot Fudge Layer

  • 1 (11.75-ounce) jar of hot fudge topping

For the Whipped Cream Frosting

  • 2 cups cold heavy cream
  • 1¼ cups powdered sugar
  • 1½ teaspoons clear vanilla flavoring
  • Colorful sprinkles (optional garnish)

SUBSTITUTIONS AND ADDITIONS

ICE CREAM: You can substitute any flavors of your favorite ice cream for the chocolate and vanilla ice cream.

HOT FUDGE: You can also substitute the hot fudge sauce with caramel sauce, and the chocolate sandwich cookies with vanilla sandwich cookies.

TOPPINGS: For toppings, you can go basic or get really creative. I love using candy shells, Oreo cookies, M&M candies, chocolate chips, or toffee bits.

WHIPPED CREAM: You can also use Cool Whip on top of this homemade ice cream cake instead of homemade whipped cream.

How To Make This Copycat Dairy Queen Ice Cream Cake Recipe

STEP ONE: Line a 9-inch springform pan with plastic wrap. Set it aside.

OUR RECIPE DEVELOPER SAYS

If you do not have a springform pan, you can use a round cake pan lined with plastic wrap.

STEP TWO: Heat the oven to 350°F. Line a 10×15-inch baking sheet with parchment paper. Set it aside.

STEP THREE: Add the crushed chocolate sandwich cookies to a small mixing bowl.

PRO TIP:

Easily crush the cookies in either a food processor or in a Ziploc bag with a rolling pin.

STEP FOUR: Stir in the melted butter until completely combined.

butter poured into the cookie crumbs in a bowl

STEP FIVE: Evenly spread the coated cookie crumbs on the lined baking sheet. Bake for 7 to 8 minutes. Remove from the oven and allow the cookie crumbs to cool completely.

coated cookies crumbs spread on the lined baking sheet

STEP SIX: While the cookie crumbs are baking, remove the chocolate ice cream from the freezer and allow it to thaw. This will make spreading the ice cream into the pan much easier.

STEP SEVEN: Once the ice cream has thawed for 15 to 20 minutes, evenly spread the layer of chocolate ice cream into the bottom of the springform pan in an even layer. Place it back in the freezer for 30 minutes to 1 hour.

chocolate ice cream spread into the prepared springform pan

STEP EIGHT: Just before you are ready for the hot fudge layer, remove the lid to the hot fudge and place it in the microwave for 20 to 25 seconds. This will soften the hot fudge, making it easier to spread on top of the chocolate ice cream layer.

STEP NINE: Using either a silicone spatula or an offset spatula, evenly spread the hot fudge over the top of the chocolate ice cream layer. 

hot fudge spread over the chocolate ice cream layer

STEP TEN: Evenly sprinkle the baked cookie crumbs over the top of the fudge layer. Return to the freezer for 1 hour. 

cookie crumbs sprinkled on top of the hot fudge layer

STEP ELEVEN: About 15 to 20 minutes before you are ready to spread the vanilla ice cream layer, remove the vanilla ice cream from the freezer to thaw slightly.

STEP TWELVE: Remove the springform pan from the freezer, and evenly spread the vanilla ice cream on top of the cookie layer. Return the springform pan to the freezer for 4 to 6 hours, or overnight.

vanilla ice cream spread on top of the cookie crunch layer

STEP THIRTEEN: Around 30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer, place the metal bowl in the freezer. If you are using a handheld mixer, place your mixing bowl, preferably a metal mixing bowl, in the freezer for 30 minutes.

STEP FOURTEEN: Remove the bowl from the freezer, add the heavy cream, powdered sugar, and clear vanilla flavoring. Beat on medium, just until the powdered sugar is incorporated, then beat on high until stiff peaks form, about 3 to 4 minutes.

frosting ingredients being blended together

STEP FIFTEEN: Separate out 1 cup of whipped cream frosting and place in either a decorator’s piping bag fitted with a large star tip.

piping bag being filled with the frosting ingredients

STEP SIXTEEN: You will need to work quickly, especially if the weather is warm. Remove the ice cream cake from the freezer.

STEP SEVENTEEN: Remove the outer edges of the springform pan. Using either a cake lifter or a large sturdy spatula, remove the plastic wrap and place the ice cream cake on either a serving platter or a round decorator’s board.

ice cream cake placed on a serving plate

STEP EIGHTEEN: Using either a silicone spatula or an offset spatula, quickly frost the sides and top of the ice cream cake. 

ice cream cake being frost on top

STEP NINETEEN: Using even pressure, holding the decorator’s piping bag a ½ inch above the edge of the top of the cake, pipe either a shell pattern or swirl pattern around the edge of the ice cream cake.

cake being piped around the edges

STEP TWENTY: Evenly sprinkle the colorful sprinkles on the top of the ice cream cake. Place the cake back into the freezer until you are ready to serve. 

PRO TIP:

You can use a warm knife dipped in hot water to quickly and easily slice through the ice cream and cake layers.

sprinkles sprinkled on top a cake

How to Serve

This is the ultimate birthday cake for the ice cream lover in your life. You’ll want to serve this DIY ice cream cake immediately so it doesn’t melt before your guests can enjoy it. Don’t forget a cold strawberry lemonade or iced tea on the side.

If you’re looking for more popular recipes to enjoy, you’ll want to make our chocolate lasagna, which is another cool and creamy favorite. You’ll also like our peach cobbler for a summertime favorite.

Storage

IN THE FRIDGE: You don’t want your cake to melt, so it can’t be kept in the fridge at all.

IN THE FREEZER: Store any leftovers of the frozen cake in a cake carrier for up to 7 days.

Copycat Dairy Queen Ice Cream Cake with a slice missing

Make your own Dairy Queen cake for a delightful alternative to a regular birthday cake. The creamy layers and cookie crunch will be a hit for all of your party guests to enjoy.

FREQUENTLY ASKED QUESTIONS

How long will this cake keep in the freezer?

This DQ ice cream cake will keep for up to 7 days stored in an airtight container.

Can I use different ice cream flavors in this cake?

You can use any ice cream flavor that you would like in this decadent cake.

Can I add other toppings on top of the cake?

This cake is entirely customizable based on your preference. Add sprinkles, chocolate chips, toffee bits, or candy on top of the cake.

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a slice of Copycat Dairy Queen Ice Cream Cake on a plate

Copycat Dairy Queen Ice Cream Cake

5 from 3 votes
Cool and creamy, this copycat Dairy Queen ice cream cake is a crowd-pleaser that features layers of ice cream, hot fudge, cookies, and whipped cream.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 8 hours 30 minutes
Servings 12

Ingredients
  

Ice Cream Layer

  • 1 quart chocolate ice cream
  • 1 quart vanilla ice cream, (I used vanilla bean)

Cookie Layer

  • 20 crushed chocolate sandwich cookies, (with the cream center)
  • 4 tablespoons salted sweet cream butter, melted

Hot Fudge Layer

  • 1 (11.75-ounce) jar hot fudge topping

Whipped Cream Frosting Layer

  • 2 cups cold heavy cream
  • cups powdered sugar
  • teaspoons clear vanilla flavoring
  • Colorful sprinkles, (optional garnish)

Instructions
 

  • Line a 9-inch springform pan with plastic wrap. Set it aside.
  • Heat the oven to 350°F. Line a 10×15-inch baking sheet with parchment paper. Set it aside.
  • Add the crushed chocolate sandwich cookies to a small mixing bowl.
  • Stir in the melted butter until completely combined.
  • Evenly spread the coated cookie crumbs on the lined baking sheet. Bake for 7 to 8 minutes. Remove from the oven and allow the cookie crumbs to cool completely.
  • While the cookie crumbs are baking, remove the chocolate ice cream from the freezer and allow it to thaw. This will make spreading the ice cream into the pan much easier.
  • Once the ice cream has thawed for 15 to 20 minutes, evenly spread the layer of chocolate ice cream into the bottom of the springform pan in an even layer. Place it back in the freezer for 30 minutes to 1 hour.
  • Just before you are ready for the hot fudge layer, remove the lid to the hot fudge and place it in the microwave for 20 to 25 seconds. This will soften the hot fudge, making it easier to spread on top of the chocolate ice cream layer.
  • Using either a silicone spatula or an offset spatula, evenly spread the hot fudge over the top of the chocolate ice cream layer.
  • Evenly sprinkle the baked cookie crumbs over the top of the fudge layer. Return to the freezer for 1 hour. 
  • About 15 to 20 minutes before you are ready to spread the vanilla ice cream layer, remove the vanilla ice cream from the freezer to thaw slightly.
  • Remove the springform pan from the freezer, and evenly spread the vanilla ice cream on top of the cookie layer. Return the springform pan to the freezer for 4 to 6 hours, or overnight.
  • Around 30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer, place the metal bowl in the freezer. If you are using a handheld mixer, place your mixing bowl, preferably a metal mixing bowl, in the freezer for 30 minutes.
  • Remove the bowl from the freezer, add the heavy cream, powdered sugar, and clear vanilla flavoring. Beat on medium, just until the powdered sugar is incorporated, then beat on high until stiff peaks form, about 3 to 4 minutes.
  • Separate out 1 cup of whipped cream frosting and place in either a decorator’s piping bag fitted with a large star tip.
  • You will need to work quickly, especially if the weather is warm. Remove the ice cream cake from the freezer.
  • Remove the outer edges of the springform pan. Using either a cake lifter or a large sturdy spatula, remove the plastic wrap and place the ice cream cake on either a serving platter or a round decorator's board.
  • Using either a silicone spatula or an offset spatula, quickly frost the sides and top of the ice cream cake. 
  • Using even pressure, holding the decorator's piping bag a ½ inch above the edge of the top of the cake, pipe either a shell pattern or swirl pattern around the edge of the ice cream cake.
  • Evenly sprinkle the colorful sprinkles on the top of the ice cream cake. Place the cake back into the freezer until you are ready to serve.

Video

Notes

  • If you do not have a springform pan, you can use a round cake pan lined with plastic wrap.
  • Easily crush the cookies in either a food processor or in a Ziploc bag with a rolling pin.
  • You can use a warm knife dipped in hot water to quickly and easily slice through the ice cream and cake layers.

Nutrition

Calories: 645kcal | Carbohydrates: 69g | Protein: 8g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 242mg | Potassium: 440mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1360IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 3mg
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