Description
This is a copycat recipe for Dairy Queen Ice Cream Cake, featuring layers of chocolate and vanilla ice cream, a fudge layer, and a crunchy cookie base.
Ingredients
Scale
- Chocolate Cookie Crunchies:
- 3/4 cup (100g) Oreo crumbs (about 9 Oreos)
- 1 1/2 tbsp butter, melted
- Ice Cream Layers:
- 1.5 quart container vanilla ice cream
- 1.5 quart container chocolate ice cream
- Chocolate Fudge:
- 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
- Whipped Cream:
- 2 cups (480ml) heavy whipping cream, cold
- 1 cup (115g) powdered sugar
- 1 1/2 tsp vanilla extract
- Sprinkles, for decoration
Instructions
- Preheat oven to 350°F (176°C) and line a cookie sheet with parchment paper.
- Combine Oreo crumbs and melted butter, stir well, spread on prepared sheet.
- Bake 8–10 minutes, cool, and break up large clumps. Set aside.
- Line an 8×3 inch cake pan with clear wrap, covering bottom and sides.
- Soften chocolate ice cream 20 minutes before using, stir until smooth, and spread evenly in pan. Freeze 30 minutes.
- For fudge: combine chocolate chips, corn syrup, and vanilla in a bowl. Heat heavy cream until just boiling, pour over chocolate, sit 2–3 minutes, then whisk smooth.
- Pour fudge over chocolate ice cream layer and spread evenly. Freeze 10 minutes.
- Sprinkle cookie crumbles on top of fudge and freeze 2 hours until mostly firm.
- Soften vanilla ice cream 20 minutes before using, stir smooth, spread over top of cake, and freeze 2–3 hours until firm.
- Lift frozen cake using the clear wrap, place on a serving plate, and return to freezer.
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the cake with whipped cream and decorate with sprinkles or piping as desired.
- Store frozen until serving. Best consumed within 4–5 days.
Notes
- Using an 8×3 inch pan creates a taller cake; a 9-inch pan can be used but cake will be shorter.
- Use semi-sweet chocolate for the fudge layer to ensure it sets properly.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 661
- Sugar: 50 g
- Sodium: 118.6 mg
- Fat: 46.3 g
- Saturated Fat: 24 g
- Unsaturated Fat: 22.3 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 8.4 g
- Cholesterol: 173.7 mg
Keywords: copycat, Dairy Queen, ice cream cake