Copycat Dairy Queen Ice Cream Cake

5 from 7 votes

This copycat Dairy Queen ice cream cake was tested to fix where homemade versions fall apart. The layers stay defined, the fudge holds its place, and the cookie crunch stays intact when sliced.

Prep Time20

Cook Time10

Chill Time8

Total Time8 30

Course: Dessert

Cuisine: American

Keyword: Copycat Dairy Queen Ice Cream Cake Recipe

Servings:

Calories: 645kcal

Ingredients

Cookie Layer

20 chocolate sandwich cookies (crushed but don't remove the center)
4 tablespoons salted sweet cream butter, melted

Ice Cream Layer

1 quart chocolate ice cream
1 quart vanilla ice cream

Hot Fudge Layer

11.75 ounces hot fudge topping

Whipped Cream Frosting Layer

2 cups cold heavy cream
1¼ cups powdered sugar
1½ teaspoons clear vanilla flavoring (not vanilla extract)
Colorful sprinkles

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 for 15 to 20 minutes
Spread the layer of softened 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 and place it in the microwave for 20 seconds. This will soften the hot fudge, making it easier to spread on top of the chocolate ice cream layer.
Stir the softened hot fudge.
Using a spatula (silicone or offset), 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 soften
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 a decorator’s piping bag fitted with a large star tip.
Remove the ice cream cake from the freezer.
You will need to work quickly, especially if the weather is warm. 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 spatula (silicone or offset), 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

Storage Instructions:

Keep the cake in the freezer in a cake carrier or covered with plastic wrap for up to 7 days. To get clean slices, dip a sharp knife in warm water and wipe it dry between each cut. Let the cake sit at room temperature for 3–4 minutes before slicing. It will be just enough to take the edge off the freeze without softening the layers.

Nutrition