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Copycat Dairy Queen Ice Cream Cake

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.
Prep Time 20 mins
Cook Time 10 mins
Chill Time 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 645 kcal

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 10x15-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.

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: 645kcalCarbohydrates: 69gProtein: 8gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 116mgSodium: 242mgPotassium: 440mgFiber: 2gSugar: 58gVitamin A: 1360IUVitamin C: 1mgCalcium: 219mgIron: 3mg