Description
This Copycat Dairy Queen Ice Cream Cake recipe replicates the beloved fast-food dessert, featuring layers of chocolate and vanilla ice cream, a crunchy chocolate cookie crumb base, decadent hot fudge, and a fluffy whipped cream frosting finished with colorful sprinkles. A perfect no-bake frozen treat that combines creamy, crunchy, and chocolatey elements for an indulgent dessert experience at home.
Ingredients
Scale
Crust
- 20 crushed chocolate sandwich cookies (with the cream center)
- 4 tablespoons salted sweet cream butter, melted
Ice Cream Layers
- 1 quart chocolate ice cream
- 1 quart vanilla ice cream (vanilla bean recommended)
Fudge Layer
- 11.75 ounces hot fudge topping
Whipped Cream Frosting
- 2 cups cold heavy cream
- 1¼ cups powdered sugar
- 1½ teaspoons clear vanilla flavoring
Garnish
- Colorful sprinkles (optional)
Instructions
- Prepare the pan: Line a 9-inch springform pan with plastic wrap and set aside.
- Preheat oven: Heat the oven to 350°F and line a 10×15-inch baking sheet with parchment paper.
- Make the crust: In a small bowl, combine the crushed chocolate sandwich cookies with melted butter until fully mixed.
- Bake the crumbs: Evenly spread the coated cookie crumbs on the lined baking sheet and bake for 7 to 8 minutes. Let them cool completely.
- Soften chocolate ice cream: Remove chocolate ice cream from the freezer and allow it to thaw for 15-20 minutes to ease spreading.
- Form chocolate layer: Spread the softened chocolate ice cream evenly in the bottom of the prepared springform pan. Freeze for 30 minutes to 1 hour to set.
- Warm hot fudge: Heat the hot fudge topping in the microwave for 20-25 seconds to soften for easy spreading.
- Apply fudge layer: Spread the warm hot fudge evenly over the chocolate ice cream layer.
- Add cookie crumb layer: Sprinkle the baked cookie crumbs evenly over the fudge layer, then freeze for 1 hour.
- Soften vanilla ice cream: Remove vanilla ice cream from freezer 15-20 minutes before spreading to soften.
- Form vanilla layer: Spread the softened vanilla ice cream evenly over the cookie crumb layer and freeze for 4 to 6 hours or overnight.
- Chill mixing bowl: About 30 minutes before frosting, chill a metal mixing bowl in the freezer.
- Make whipped cream frosting: Remove chilled bowl; add cold heavy cream, powdered sugar, and clear vanilla flavoring. Beat on medium until sugar is incorporated, then on high until stiff peaks form (3-4 minutes).
- Prepare decorator bag: Reserve 1 cup of whipped cream frosting and fill a piping bag fitted with a large star tip (optional for decoration).
- Remove cake from freezer: Quickly remove the ice cream cake from the freezer.
- Unmold cake: Remove the sides of the springform pan. Use a cake lifter or large spatula to lift off plastic wrap, transferring the cake to a serving platter or decorator’s board.
- Frost cake: Use a silicone or offset spatula to frost the sides and top of the ice cream cake quickly with the whipped cream frosting.
- Pipe decorative border: Using the piping bag, pipe a shell or swirl pattern around the cake edge about ½ inch above the surface.
- Add sprinkles: Evenly sprinkle colorful sprinkles on top if desired.
- Freeze before serving: Return the decorated ice cream cake to the freezer until ready to serve.
Notes
- Allow ice cream to soften slightly before spreading to avoid cracks and uneven layers.
- Chilling the mixing bowl before whipping cream helps achieve stiff peaks quicker.
- Work quickly when frosting and decorating to prevent the ice cream from melting.
- The cake can be stored in the freezer for several days; just let it soften a few minutes before serving.
- Optional sprinkles add a colorful festive touch but can be omitted if preferred.
- Prep Time: 20 minutes
- Cook Time: 8 minutes (for baking cookie crumbs)
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Keywords: Dairy Queen ice cream cake, copycat ice cream cake, dessert recipe, no-bake ice cream cake, chocolate and vanilla ice cream, frozen cake
