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This Copycat Dairy Queen Ice Cream Cake brings the classic dessert right to your kitchen with layers of creamy chocolate and vanilla ice cream, rich hot fudge, and a crunchy cookie crust. Perfect for celebrations or whenever you crave a cool, indulgent treat that tastes just like the original.
I first made this recipe for a summer birthday party, and it quickly became a favorite that guests keep asking me to make again
Ingredients
- Crushed chocolate sandwich cookies: These form a crunchy base and add chocolate flavor& choose a quality brand for the best texture and taste
- Salted sweet cream butter: Melts into the cookie crumbs creating a cohesive crust with a rich taste
- Chocolate ice cream: Provides a deep, creamy chocolate layer& choose premium ice cream for creaminess and flavor
- Vanilla bean ice cream: Offers a smooth, fragrant contrast to the chocolate& vanilla bean adds a natural, rich taste
- Hot fudge topping: Adds a luscious, melty layer of chocolate that enhances the richness& warm slightly before spreading
- Cold heavy cream: Whipped into the frosting& use fresh cream for best stability and texture
- Powdered sugar: Sweetens the whipped cream gently without grit
- Clear vanilla flavoring: Keeps the frosting bright in color while adding subtle sweetness
- Colorful sprinkles: Optional for a fun, festive finish
Instructions
- Spoon in the Cookie Crust:
- Line a 9-inch springform pan with plastic wrap to make unmolding easier. Heat your oven to 350 degrees Fahrenheit. Line a 10 by 15-inch baking sheet with parchment paper. Place the crushed chocolate sandwich cookies into a small mixing bowl. Stir in melted salted sweet cream butter until the crumbs are fully coated. Spread the mixture evenly on the prepared baking sheet and bake for 7 to 8 minutes. Remove and allow to cool completely, which ensures a crisp crust.
- Chill the Chocolate Ice Cream Layer:
- Take the chocolate ice cream from the freezer and let it sit out for 15 to 20 minutes until softened but not melted. Spread an even layer on the bottom of the springform pan over the plastic wrap. Return the pan to the freezer for 30 minutes to 1 hour to harden this layer before adding more.
- Add the Hot Fudge:
- Before applying, warm the hot fudge topping in the microwave for 20 to 25 seconds so it spreads easily. Gently spread it over the chilled chocolate ice cream layer using a spatula for a smooth finish.
- Sprinkle the Cookie Crumbs:
- Evenly sprinkle the cooled cookie crumbs on top of the hot fudge layer. Freeze again for 1 hour to set firmly.
- Prepare the Vanilla Ice Cream Layer:
- Remove the vanilla ice cream from the freezer about 15 to 20 minutes before assembling this layer. Spread it evenly over the cookie crumb layer and freeze the whole cake for at least 4 to 6 hours or overnight to let it solidify fully.
- Make the Whipped Cream Frosting:
- To keep the cream cold for best whipping, place your mixing bowl in the freezer for 30 minutes before starting if possible. Then, add cold heavy cream, powdered sugar, and clear vanilla flavoring to the bowl. Beat on medium speed until the sugar is incorporated, then increase to high speed and whip until stiff peaks form (usually 3 to 4 minutes). Reserve 1 cup of whipped cream in a piping bag fitted with a large star tip for decorating.
- Assemble and Decorate the Cake:
- Work quickly to frost while the cake is still frozen. Remove the springform pan edges and carefully lift the ice cream cake off the plastic wrap onto a serving platter or cake board. Spread the remaining whipped cream over the top and sides of the cake smoothly. Use the piping bag to add decorative swirls or shells around the top edge. Sprinkle colorful sprinkles generously for a party-ready look. Freeze again until ready to serve.
For me, the cookie crust brings back memories of childhood treats while the hot fudge topping makes every bite feel extra special. It’s a dessert that brings smiles and makes any occasion feel festive and fun.
Storage Tips
Store the ice cream cake tightly covered in the freezer to avoid freezer burn and odor absorption. Wrapping it with plastic wrap and then aluminum foil works well. When ready to serve, let the cake sit at room temperature for about 10 minutes for easier slicing.
Ingredient Substitutions
You can swap the chocolate sandwich cookies for your favorite chocolate or peanut butter cookies if you want a different flavor profile. Vanilla bean ice cream can be replaced with classic vanilla if needed. Any good-quality hot fudge or fudge sauce will work in place of store-bought topping.
Serving Suggestions
Serve slices of this cake with extra hot fudge sauce warmed for drizzling or a handful of fresh berries to brighten the plates. It pairs perfectly with coffee or sparkling wine for special celebrations.
This classic ice cream cake is perfect for any occasion and easy to prepare ahead. Enjoy the balance of flavors and textures in every bite.
FAQs about Recipes
- → How do I prepare the cookie crumb layer?
Crush chocolate sandwich cookies and mix with melted salted sweet cream butter. Spread evenly on parchment and bake briefly to firm up before cooling.
- → How should the ice cream be handled for layering?
Allow the ice cream to thaw slightly at room temperature so it spreads smoothly and evenly without melting.
- → What is the best way to apply the hot fudge layer?
Warm the hot fudge topping in the microwave for 20 to 25 seconds to soften, then spread with a spatula for even coverage over the chocolate ice cream.
- → How is the whipped cream frosting prepared and applied?
Chill the mixing bowl and beat cold heavy cream with powdered sugar and clear vanilla until stiff peaks form. Frost the cake quickly before the cream softens.
- → Can colorful sprinkles be added as a garnish?
Yes, colorful sprinkles can be sprinkled on top after frosting to add a decorative finishing touch.
- → How long should the assembled layers freeze between steps?
Freeze 30 minutes to 1 hour after chocolate ice cream, 1 hour after fudge and cookie crumb layers, and 4 to 6 hours or overnight after vanilla ice cream layer for best results.