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Copycat Dairy Queen Ice Cream Cake Recipe

★★★★★

4.8 from 70 reviews
  • Author: Mariam
  • Total Time: 5 hours 45 minutes (including freezing time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Copycat Dairy Queen Ice Cream Cake recreates the iconic layers of chocolate sandwich cookie crust, rich chocolate and vanilla ice cream, decadent hot fudge, and creamy whipped topping with colorful sprinkles. Perfect for celebrations or any ice cream lover craving a cool, indulgent dessert.

Ingredients

Scale

Crust

  • 20 chocolate sandwich cookies (crushed with centers intact)
  • 4 tablespoons salted sweet cream butter (melted)

Ice Cream Layers

  • 1 quart chocolate ice cream
  • 1 quart vanilla ice cream

Hot Fudge Layer

  • 11.75 ounces hot fudge topping

Whipped Topping

  • 2 cups cold heavy cream
  • 1¼ cups powdered sugar
  • 1½ teaspoons clear vanilla flavoring (not vanilla extract)

Decoration

  • Colorful sprinkles

Instructions

  1. Prepare pan: Line a 9-inch springform pan with plastic wrap and set aside.
  2. Preheat oven: Heat oven to 350°F. Line a 10×15-inch baking sheet with parchment paper and set aside.
  3. Make crust mixture: In a small bowl, add crushed chocolate sandwich cookies and stir in melted butter until fully combined.
  4. Bake crust crumbs: Evenly spread cookie-butter mixture on the lined baking sheet. Bake for 7 to 8 minutes until set, then remove and allow to cool completely.
  5. Soften chocolate ice cream: While crumbs bake, remove chocolate ice cream from freezer and thaw for 15 to 20 minutes until soft but not melted.
  6. Layer chocolate ice cream: Spread softened chocolate ice cream evenly into the bottom of the springform pan. Place back in freezer for 30 minutes to 1 hour until firm.
  7. Prepare hot fudge: Remove hot fudge lid and microwave for 20 seconds to soften. Stir well to smooth.
  8. Add hot fudge layer: Spread softened hot fudge evenly over chocolate ice cream layer using a spatula.
  9. Top with cookie crumbs: Sprinkle the cooled baked cookie crumbs evenly over the fudge layer. Return pan to freezer for 1 hour to set.
  10. Soften vanilla ice cream: About 15 to 20 minutes before use, soften vanilla ice cream by removing from freezer.
  11. Layer vanilla ice cream: Remove springform pan from freezer and spread vanilla ice cream evenly over the cookie crumb layer. Freeze for 4 to 6 hours or overnight to fully firm.
  12. Prepare whipped topping bowl: About 30 minutes before frosting, chill your mixing bowl (stand mixer or handheld) in freezer for 30 minutes for best whipping results.
  13. Make whipped cream frosting: Remove bowl from freezer and add cold heavy cream, powdered sugar, and clear vanilla flavoring. Beat on medium until powdered sugar incorporates, then on high until stiff peaks form, about 3 to 4 minutes.
  14. Fill piping bag: Set aside 1 cup of whipped cream in a piping bag fitted with a large star tip for decorating.
  15. Unmold cake: Remove ice cream cake from freezer, carefully remove outer edges of springform pan, then lift plastic wrap and transfer cake to serving platter or cake board.
  16. Frost cake: Quickly frost the sides and top evenly with remaining whipped cream using a spatula.
  17. Pipe decorative edges: Using the piping bag, pipe shell or swirl patterns around the edges of the cake, applying even pressure and holding the bag about ½ inch above the surface.
  18. Add sprinkles: Evenly sprinkle colorful sprinkles on top of the piped whipped cream.
  19. Freeze until serving: Place the finished ice cream cake back in the freezer until ready to serve to maintain firmness and freshness.

Notes

  • Ensure ice cream is softened but not melted before spreading for smooth layers.
  • Use clear vanilla flavoring instead of vanilla extract to keep whipped cream white and prevent discoloration.
  • Work quickly when frosting the cake to prevent melting.
  • The cake can be made up to 24 hours in advance and frozen until serving.
  • Remove the cake from the freezer about 5 minutes before slicing to make cutting easier.
  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Dairy Queen ice cream cake copycat, chocolate ice cream cake, homemade ice cream cake, no bake ice cream cake dessert, summer dessert recipe

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Find it online: https://aromaofgrandma.com/copycat-dairy-queen-ice-cream-cake-recipe/