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Copycat Dairy Queen Ice Cream Cake

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A rich, layered ice cream cake with chocolate and vanilla ice cream, crunchy cookie crumbs, and a smooth hot fudge center, finished with fluffy whipped cream frosting.

Ingredients

  • 20 chocolate sandwich cookies (crushed, filling included)
  • 4 tablespoons salted sweet cream butter, melted
  • 1 quart chocolate ice cream
  • 1 quart vanilla ice cream
  • 11.75 ounces hot fudge topping
  • 2 cups cold heavy cream
  • 1 1/4 cups powdered sugar
  • 1 1/2 teaspoons clear vanilla flavoring
  • Colorful sprinkles

Instructions

  1. Line a 9-inch springform pan with plastic wrap and set aside.
  2. Preheat oven to 350°F and line a 10×15-inch baking sheet with parchment paper.
  3. In a bowl, mix crushed cookies with melted butter until combined.
  4. Spread crumbs evenly on the baking sheet and bake for 7–8 minutes. Cool completely.
  5. Soften chocolate ice cream for 15–20 minutes, then spread evenly into the springform pan. Freeze for 30–60 minutes.
  6. Warm hot fudge in the microwave for about 20 seconds, stir, then spread over chocolate ice cream layer.
  7. Sprinkle cooled cookie crumbs evenly over fudge. Freeze for 1 hour.
  8. Soften vanilla ice cream for 15–20 minutes, then spread over cookie layer. Freeze for 4–6 hours or overnight.
  9. Chill mixing bowl, then whip heavy cream, powdered sugar, and vanilla flavoring until stiff peaks form.
  10. Reserve 1 cup of whipped cream in a piping bag with a star tip.
  11. Remove cake from pan, peel off plastic wrap, and place on serving plate.
  12. Quickly frost cake with remaining whipped cream.
  13. Pipe decorative border with reserved cream and top with sprinkles.
  14. Freeze until ready to serve.

Notes

  • Work quickly when assembling and frosting to prevent melting.
  • Store covered in the freezer for up to 5 days.
  • You can substitute homemade whipped cream with store-bought if needed.
  • Use different cookie flavors for variation.

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