Save money and make Dairy Queen Ice Cream Cake at home. This copycat Ice Cream Cake is so easy to make and tastes amazing. 

Dairy Queen Ice cream cake being sliced.
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We love making new cake recipes and ice cream cakes are so easy to make. We look for any excuse to make this easy dessert. This is often the type of cake the kids want for their birthday, special occasions and more. We even make Christmas Ice Cream Cake.

The store-bought ice cream cakes at Dairy Queen are a huge hit but they are expensive. I am so excited to show you how to make Dairy Queen Ice Cream Cake that you will love. Also try any of our Best Ice Cream Desserts. The kids love when I make Rolled Ice Cream Recipe.

Why This Recipe Works

Skip the store-bought ice cream cakes and make this at home. It seriously tastes just like the ones at DQ. Each bite is so rich and decadent. This recipe is the best and super easy to make along with Dairy Queen Buster Bar Recipe.

The layers of chocolate and vanilla ice cream with crushed cookie crumbs make this a family favorite. Add your favorite toppings and whipped topping to complete this easy Ice Cream Cake.

This copycat dq ice cream cake is perfect in the summertime and year-round.

Close up image of a slice of ice cream cake on a white plate.

Ingredients

Ingredients needed - oreo crumbs, vanilla ice cream, chocolate ice cream, chocolate chips corn syrup vanilla extract heavy whipping cream, powdered sugar, sprinkles
  • Oreo Crumbs. I prefer to use regular Oreo Cookies and not double stuffed chocolate sandwich cookies.
  • Vanilla Ice Cream. Store bought or No Churn Vanilla Ice Cream tastes great.
  • Chocolate Ice Cream. Try No Churn Chocolate Ice Cream.
  • Semi-Sweet Chocolate Chips. You can also use milk chocolate or dark chocolate.
  • Vanilla Extract. Pure vanilla extract is best to use.

Whipped Cream

  • Heavy Whipping Cream. Make sure it is cold before using.
  • Powdered sugar. Sift before using.

Find the entire recipe and ingredients at the bottom of the page.

Variations and Additions

  • Use Different Sprinkles – Try different types of sprinkles for holidays or to match the birthday party theme.
  • Substitute different ice creams. – Cookies and cream is amazing.  It will be delicious with the layer of oreo cookies! We also like No Churn Strawberry Ice Cream. You can use any of your favorite ice cream flavors.
  • Add a Cake – Add chocolate cake in between the cake layers.
  • Try different flavors Oreo cookies – There are so many options these days- birthday cake, red velvet, peanut butter and more.
  • Use same flavor – Use all chocolate ice cream for lots of chocolate flavor. This will be a hit with chocolate fans.
  • Add different Toppings – Top with a jar of hot fudge or cool whip.

How to Make Ice Cream Cake

  • Step 1. Prepare Oreo Layer – Crush the Oreos and set aside.
  • Step 2. Line the pan. Next, line an 8×3 inch cake pan with plastic wrap that covers the bottom. It also needs to go above the sides of the cake pan. I used two pieces.
The process of putting the melted chocolate ice cream in the pan.

Step 3. Soften the Ice Cream. Remove from the freezer and allow to soften for 20 minutes. Then add it to the prepared pan. Spread an even ice cream layer and freeze for 30 minutes.

A close up image of a teaspoon with vanilla being poured into the bowl to melt the chocolate.

Step 4. Make Hot Fudge Sauce. Combine the fudge layer by adding the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.

Close up image of melted fudge layer with a whisk.

Step 5. Heat the heavy whipping cream. Once it just begins to boil, pour over the chocolate chips. Then allow it to sit for a few minutes and then whisk until smooth.

Frozen chocolate ice cream in a pan with wax paper.

Step 6. Pour Melted Fudge over Chocolate Ice Cream. Go ahead and remove the springform pan with the chocolate ice cream from the freezer. Pour the chocolate fudge over the ice cream. Spread as evenly as possible. Then freeze for about 10 minutes.

The process of layering the cake. A scoop of vanilla ice cream.

Step 7. Next, add the cookie crumbles to the top of the fudge layer. Freeze for about 2 hours. It should be firm. Soften the vanilla ice cream 15 minutes before you need it. Then add to the top of the cake and freeze. Once frozen, use the clear wrap to lift the frozen cake out of the pan. Then place on a cardboard cake circle or a serving plate. Set it back in the freezer.

A while ice cream cake with a slice out on a cake pan.

Step 8. Make the whipped cream by adding the heavy whipping cream, powdered sugar and vanilla extract to a large bowl. Beat on high speed until stiff peaks form. Frost the cake with the whipped cream frosting using an offset spatula and decorate based on preference. Finally, freeze the cake until ready to serve. Place on a serving platter when ready to enjoy.

Storage

Place the leftover cake in the freezer. It’s best to eat within 4-5 days of making it. Cover with saran wrap to prevent freezer burns.

Close up image of a slice of ice cream cake on a white plate.

Pro Tips

  • Add a cake layer. If you prefer cake layered with the ice cream, you can place a layer of cake on the bottom.
  • Freeze the layers. Make sure to freeze the layers before adding the next so each layer. This will keep the cake looking nice.
  • Soften the ice cream. Before you spread the ice cream, soften it a few minutes first. It will make it much easier.
  • Get clean slices. Use a sharp knife dipped in hot water to cut the ice cream cake. Wipe off between each slice.
  • Remove any air pockets when making the cake. Gently press the ice cream down to remove any air pockets in the layers.

Try More Ice Cream Cake Recipes

I am so excited for you to try Dairy Queen Ice Cream Cake. Please leave a comment once you make it and star rating. It brightens my day to hear from you.

Close up image of a slice of ice cream cake on a white plate.

Dairy Queen Ice Cream Cake

5 from 13 votes
Save money and make Dairy Queen Ice Cream Cake at home. This copycat Ice Cream Cake is so easy to make and tastes amazing. 
Prep Time 1 hour
Freeze 2 hours
Total Time 3 hours
Servings 12
Cuisine American
Course Dessert
Calories 857

Ingredients

  • Cake:
  • 3/4 cup Oreo crumbs about 10 Oreos crushed
  • 1.5 quart container vanilla ice cream
  • 1.5 quart container chocolate ice cream
  • 6 oz semi sweet chocolate chips
  • 3 tbsp light corn syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream cold
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • Sprinkles
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Instructions

  • Crush the Oreos and set aside.
  • Line an 8×3 inch cake pan with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
  • About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
  • To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
  • Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
  • Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
  • Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
  • About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
  • Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
  • To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  • Frost the cake with the whipped cream and decorate as desired.
  • Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

Recipe Notes

You can use a 9 inch pan but the cake will not be as tall.

Nutrition Facts

Calories 857kcal, Carbohydrates 91g, Protein 11g, Fat 52g, Saturated Fat 31g, Cholesterol 161mg, Sodium 254mg, Potassium 669mg, Fiber 4g, Sugar 79g, Vitamin A 1726IU, Vitamin C 2mg, Calcium 324mg, Iron 3mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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Comments

  1. Tammi says:

    Would marshmallow cream be able to be subbed for the frosting?

    1. Carrie says:

      I haven’t tried that but it might work.