Introduction

This Copycat Dairy Queen Ice Cream Cake brings the beloved dessert right to your home. Combining rich chocolate and vanilla ice cream with a fudgy cookie crust, it’s a delightful treat perfect for any celebration.

A slice of three-layer cake is on a white plate placed on a white marbled surface. The bottom layer is smooth and white, likely vanilla or cream, covered with colorful round sprinkles on the side. The middle layer is dark and crumbly, resembling crushed chocolate cookies, with some glossy melted chocolate running through it. The top layer is creamy and light brown, resembling chocolate mousse or ice cream, with a soft, slightly shiny texture. There are piped swirls of white cream on one side of the slice, adding a fluffy look. Scattered colorful sprinkles are around the plate on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 crushed chocolate sandwich cookies (with the cream center)
4 tablespoons salted sweet cream butter, melted
1 quart chocolate ice cream
1 quart vanilla ice cream (vanilla bean recommended)
11.75 ounces hot fudge topping
2 cups cold heavy cream
1¼ cups powdered sugar
1½ teaspoons clear vanilla flavoring
Colorful sprinkles (optional garnish)

Instructions

Step 1: Line a 9-inch springform pan with plastic wrap and set aside.
Step 2: Preheat the oven to 350°F. Line a 10×15-inch baking sheet with parchment paper and set aside.
Step 3: In a small mixing bowl, combine the crushed chocolate sandwich cookies with melted butter until fully combined.
Step 4: Spread the cookie mixture evenly on the prepared baking sheet. Bake for 7 to 8 minutes, then let cool completely.
Step 5: While cookie crumbs bake, remove chocolate ice cream from the freezer to thaw for 15 to 20 minutes for easier spreading.
Step 6: Spread the softened chocolate ice cream evenly in the bottom of the prepared springform pan. Freeze for 30 minutes to 1 hour.
Step 7: Warm the hot fudge topping in the microwave for 20 to 25 seconds to soften it for spreading.
Step 8: Spread the softened hot fudge evenly over the chocolate ice cream layer.
Step 9: Sprinkle the baked cookie crumbs evenly over the fudge layer. Return to freezer for 1 hour.
Step 10: Remove vanilla ice cream from freezer about 15 to 20 minutes before use to soften slightly.
Step 11: Spread softened vanilla ice cream evenly over the cookie crumb layer. Freeze 4 to 6 hours or overnight.
Step 12: If using a stand mixer, chill the metal bowl in the freezer for 30 minutes before whipping cream. For a handheld mixer, chill the mixing bowl likewise.
Step 13: Whip heavy cream, powdered sugar, and clear vanilla flavoring until stiff peaks form, about 3 to 4 minutes.
Step 14: Set aside 1 cup of whipped cream in a piping bag fitted with a large star tip for decorating.
Step 15: Remove the ice cream cake from the freezer; carefully remove the springform pan edges and plastic wrap. Transfer the cake to a serving platter.
Step 16: Quickly frost the sides and top of the cake with the remaining whipped cream using a spatula.
Step 17: Pipe decorative swirls or shells around the cake edge using the prepared piping bag.
Step 18: Sprinkle colorful sprinkles over the top if desired. Return the cake to the freezer until ready to serve.

Tips & Variations

Use high-quality ice cream for the best flavor and texture.
Swap chocolate sandwich cookies for your favorite cookie to customize the crust.
For added crunch, sprinkle chopped nuts over the fudge layer.
If you don’t have a springform pan, use a cake pan lined with parchment paper for easy removal.

Storage

Store the ice cream cake tightly covered in the freezer for up to 1 week. To serve, let it soften for 10 to 15 minutes at room temperature for easier slicing. Avoid refreezing once thawed to maintain texture.

How to Serve

A slice of three-layered ice cream cake sits on a white plate with small black specks, placed on a white marbled surface. The bottom layer is dark chocolate ice cream with a rich, smooth texture, the middle layer is a white vanilla ice cream, and the top layer is a thick, creamy white frosting coated in colorful rainbow sprinkles. A white and gold fork is cutting into the slice, showing some melting cream and sprinkles on the plate. In the background, the remaining cake on a white plate is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made up to a day in advance and stored in the freezer until ready to serve.

How do I slice the ice cream cake neatly?

Use a sharp knife warmed under hot water and then wiped dry before slicing. This helps create clean slices without cracking or breaking.