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Homemade Ice Cream Cake (Like Dairy Queen) Recipe

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4.3 from 22 reviews

  • Author: Ava
  • Total Time: 12 hours 30 minutes
  • Yield: 10 servings

Description

This Homemade Ice Cream Cake inspired by Dairy Queen layers chocolate and strawberry ice cream with Oreo cookie crumbs and hot fudge, topped with whipped cream for a creamy, decadent dessert perfect for celebrations or any sweet craving.

Ingredients

Crust and Layers

  • 10 Oreo cookies (110g)
  • 2 Tablespoons (28g) unsalted butter, melted
  • 1.5 quarts (1.42L) chocolate ice cream, softened (or other flavor)
  • 1.5 quarts (1.42L) strawberry ice cream, softened (or other flavor)
  • 1 cup (8 ounces/227g) homemade hot fudge (or store-bought), divided

Whipped Cream Topping

  • 2 cups (480ml) heavy cream, cold
  • 1/3 cup (40g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • Optional garnish: sprinkles

Instructions

  1. Prepare Oreo Crust: In a food processor or blender, pulse the 10 Oreos, including the cream filling, into coarse crumbs, leaving some chunks if you like. Mix these crumbs with melted butter and set aside for later use.
  2. Soften Ice Cream & Line Pan: Remove chocolate ice cream from the freezer to soften for 10 minutes while lining a 9×3-inch or 10×3-inch springform pan with plastic wrap, overlapping two pieces for full coverage.
  3. First Ice Cream Layer: Spread softened chocolate ice cream evenly in the lined pan using the back of a large spoon. Freeze this layer for 30 minutes to set.
  4. Add Hot Fudge and Oreo Layers: Warm hot fudge to a spreadable consistency. Pour and spread 1/2 cup hot fudge over the chocolate ice cream, then evenly sprinkle the Oreo mixture on top. Freeze for another 30 minutes.
  5. Soften Top Ice Cream Layer: After 20 minutes into freezing, remove strawberry ice cream to soften for 10 minutes for easy spreading.
  6. Add Remaining Hot Fudge & Top Layer: Drizzle remaining 1/2 cup hot fudge over Oreo crumbs. Quickly spread the softened strawberry ice cream evenly over this layer.
  7. Freeze the Cake: Cover the pan with plastic wrap or foil and freeze the cake for at least 12 hours, up to 2 days, to firm up completely.
  8. Prepare Serving Plate: Freeze your desired cake plate or cutting board for at least 30 minutes before serving to prevent melting when transferring the cake.
  9. Make Whipped Cream: Using a mixer, beat cold heavy cream with confectioners’ sugar and vanilla extract on medium-high speed until stiff peaks form, about 4 minutes.
  10. Unmold Cake and Decorate: Remove the cake from the freezer, release the springform rim, lift the cake with plastic wrap, and place it on the frozen serving surface. Carefully peel off the plastic wrap. Spread the whipped cream evenly over the top and sides of the cake. Optionally pipe a decorative border and add sprinkles.
  11. Serve or Store: Slice and serve immediately or freeze for up to 1 hour before serving. For clean slices, dip a sharp knife in hot water before each cut. Store leftovers covered in the freezer.

Notes

  • If you don’t have a springform pan, a 9×13-inch or 8-inch square pan can be used, lined similarly with plastic wrap for easy removal.
  • The softened ice cream layers should be spread quickly to prevent melting and uneven surfaces.
  • Use a sharp knife heated in hot water between cuts for clean slicing.
  • Do not freeze the cake longer than 2 days before decorating; the best flavor and texture are achieved within this time.
  • Whipped cream topping adds a creamy finish but can be omitted for a quicker version.
  • Prep Time: 30 minutes
  • Cook Time: 12 hours (freezing time)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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