Copycat Dairy Queen Ice Cream Cake

introduction

This cake copies the Dairy Queen ice cream cake. It uses Oreo crumbs, two ice creams, and a chocolate layer. You can make it at home with a pan and a freezer. For a sweet cake with a crisp cookie base see blueberry cream cake for more simple tips.

why make this recipe

You make this cake for a party, a nice day, or a treat. It feels like a store cake but costs less. You can change the ice cream or the look. If you like small sweet treats, try making cupcake ideas too.

how to make Copycat Dairy Queen Ice Cream Cake

Make the parts step by step. Freeze between steps so the cake stays firm. Work fast when ice cream gets soft. If you need a easy meal to pair with dessert, try a simple family meal before dessert.

Ingredients :

• 3/4 cup (100g) Oreo crumbs (about 9 Oreos)
• 1 1/2 tbsp butter, melted
• 1.5 quart container vanilla ice cream
• 1.5 quart container chocolate ice cream
• 6 oz | 1 cup semi-sweet chocolate chips*
• 3 tbsp light corn syrup
• 1/2 tsp vanilla extract
• 1/2 cup (120ml) heavy whipping cream
• 2 cups (480ml) heavy whipping cream, cold
• 1 cup (115g) powdered sugar
• 1 1/2 tsp vanilla extract
• Sprinkles

You can use other cookie crumbs if you want. See a cookie idea like Copycat Crumbl cookies for a fun swap.

Directions :

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat. Set aside.
2. Mix Oreo crumbs and melted butter until wet. Spread crumbs on the sheet.
3. Bake 8–10 minutes. Let cool. Break big clumps with your fingers. Set aside.
4. Line an 8×3 inch cake pan with clear wrap that covers the bottom and goes above the sides. Use two pieces if needed.
5. About 20 minutes before use, set the chocolate ice cream out to soften. Stir until smooth. Add it to the pan and spread it even. Freeze 30 minutes.
6. For the fudge layer, put chocolate chips, corn syrup, and 1/2 tsp vanilla in a medium bowl.
7. Heat 1/2 cup heavy cream until it starts to boil. Pour over the chips. Let sit 2–3 minutes, then whisk till smooth.
8. Remove pan from freezer. Pour the fudge over the chocolate ice cream and spread even. Freeze about 10 minutes.
9. Add the cookie crumbles on the fudge. Freeze about 2 hours until mostly firm.
10. About 20 minutes before use, set the vanilla ice cream out to soften. Stir until smooth. Add vanilla ice cream on top. Freeze 2–3 hours until firm.
11. Use the clear wrap to lift the cake from the pan. Place on a cake board or plate. Put back in the freezer.
12. For the whipped cream, add 2 cups cold heavy cream, powdered sugar, and 1 1/2 tsp vanilla to a large bowl. Whip on high till stiff peaks form.
13. Frost the cake with the whipped cream. Add borders or sprinkles as you like. I used a star tip for piping, but you can use a simple knife.
14. Freeze the cake until you serve. Store well covered and eat within 4–5 days.

how to serve Copycat Dairy Queen Ice Cream Cake

Cut the cake with a warm knife for clean slices. Let each slice sit 3–5 minutes at room temp so it is soft to eat. Use a hot, dry towel to wipe the knife between cuts. Serve on cold plates if you can.

how to store Copycat Dairy Queen Ice Cream Cake

Keep the cake in the freezer. Cover it well with wrap or a cake box. Do not leave it on the counter for long. Eat within 4–5 days for best taste.

tips to make Copycat Dairy Queen Ice Cream Cake

• Work fast when the ice cream softens.
• Freeze layers till they are firm before the next step.
• Use clear wrap that lifts the cake from the pan.
• Use a warm knife for neat cuts.
• For piping, chill the whipped cream bowl and beaters to help firm peaks. See a cake idea for piping tips at almond ricotta cake.

variation (if any)

• Use mint or strawberry ice cream in place of chocolate or vanilla.
• Swap the Oreo for another cookie crumb.
• Add chopped nuts between layers for a crunch.

FAQs

Q: Can I use low-fat ice cream?
A: Yes, but the cake may get icy faster. Full-fat ice cream gives a creamier slice.

Q: Can I make this in a different pan?
A: Yes. Pick a pan that fits your freezer and line it well with wrap.

Q: How long do I thaw before serving?
A: Let slices sit 3–5 minutes. For a softer bite, wait up to 10 minutes.

Q: Can I make the cake a day ahead?
A: Yes. Make it a day before and keep it well covered in the freezer.

Conclusion

For more ways to copy this treat, see this Copycat DQ Ice Cream Cake Recipe | Life Love and Sugar and this Copycat Dairy Queen Ice Cream Cake Recipe.