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Copycat Dairy Queen Ice Cream Cake Recipe

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3.8 from 83 reviews

  • Author: Ava
  • Total Time: 8 hours 30 minutes
  • Yield: 1 (9-inch) ice cream cake, serves approximately 8

Description

This Copycat Dairy Queen Ice Cream Cake combines rich layers of chocolate and vanilla ice cream with hot fudge sauce and Oreo cookie crumbles, all wrapped in a cloud-like whipped cream frosting. Perfect for any celebration, this no-bake frozen dessert is easy to assemble and yields a deliciously creamy and crunchy treat that rivals the original Dairy Queen favorite.

Ingredients

Ice Cream Layers

  • 1 quart chocolate ice cream
  • 1 quart vanilla ice cream

Fudge and Cookie Layer

  • 1 (11.75 oz) jar hot fudge sauce
  • 22 crushed Oreo cookies

Whipped Cream Frosting

  • 2 cups heavy whipping cream (cold)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • Sprinkles for garnish
  • Optional: vanilla frosting or extra whipped cream for decoration

Instructions

  1. Thaw Chocolate Ice Cream: Remove the chocolate ice cream from the freezer 10-15 minutes before use to soften slightly for easier spreading.
  2. Prepare Pan: Line a 9-inch springform pan with several sheets of plastic wrap, ensuring the inside is fully covered and the edges hang over the side for easy removal later.
  3. Spread Chocolate Ice Cream: Spread the thawed chocolate ice cream into the bottom of the lined pan, smoothing it out evenly using a frosting knife or spatula.
  4. Freeze Chocolate Layer: Place the pan back in the freezer for one hour to firm up the chocolate ice cream base.
  5. Warm Hot Fudge: Heat the hot fudge sauce in the microwave for 20-30 seconds until it’s warm and spreadable.
  6. Apply Hot Fudge Layer: Remove the pan from the freezer and evenly spread the warmed fudge over the chocolate ice cream layer with a spatula or knife.
  7. Add Oreo Crumbles: Sprinkle the crushed Oreo cookies evenly over the hot fudge layer, then return the pan to the freezer for another hour to set.
  8. Thaw Vanilla Ice Cream: Take the vanilla ice cream out of the freezer 10-15 minutes prior to assembling the next layer to soften slightly.
  9. Spread Vanilla Ice Cream: Layer the thawed vanilla ice cream over the Oreo layer, smoothing over completely. Return the cake to the freezer for 5-6 hours or overnight to fully set.
  10. Make Whipped Cream Frosting: In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer. Start on medium speed for one minute, then increase to high until stiff peaks form.
  11. Remove Cake from Pan: Unclasp the springform pan and use the plastic wrap edges to lift the cake out onto a chilled serving platter to prevent melting.
  12. Frost the Cake: Quickly spread the whipped cream frosting evenly over the top and sides of the cake, smoothing it out using a spatula, frosting knife, or pastry cutter.
  13. Decorate: Garnish the top with sprinkles and, if desired, pipe vanilla frosting or extra whipped cream for decoration.
  14. Serve or Chill: Slice and serve immediately or return the cake to the refrigerator to keep chilled until ready to serve.

Notes

  • Thaw ice creams slightly before spreading to avoid breaking the plastic wrap lining.
  • Chill the serving platter before transferring the cake to avoid premature melting.
  • Use a sharp knife warmed in hot water to cut cleaner slices.
  • This cake needs several hours to freeze properly—plan ahead or prepare overnight.
  • Optional decorations can include additional crushed Oreos or chocolate shavings.
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/copycat-dairy-queen-ice-cream-cake-recipe/