Dairy Queen Copycat Chocolate Ice Cream Cake
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.
Servings: 12
Calories: 908kcal
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
Calories: 908kcal | Carbohydrates: 110g | Protein: 12g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 393mg | Potassium: 688mg | Fiber: 5g | Sugar: 83g | Vitamin A: 1227IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 5mg