Dairy Queen Ice Cream Cake
Recreate the classic Dairy Queen ice cream cake at home! This easy copycat recipe features creamy layers for a crowd-pleasing dessert.
Servings: 12
Calories: 857kcal
Cost: $11.94, $1.00 per serving.
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
Instructions
- Crush about 10 Oreo cookies into fine crumbs and set aside.
- Line an 8 x 3-inch round cake pan with two pieces of plastic wrap, leaving enough overhang to easily lift the cake out later.
- Let the 1.5-quart container chocolate ice cream sit at room temperature for about 20 minutes, or until softened.
- Spread the softened chocolate ice cream evenly into the prepared cake pan. Freeze for 30 minutes.
- Meanwhile, place 6 ounces semi-sweet chocolate chips, 3 tablespoons light corn syrup, and 1/2 teaspoon vanilla extract in a medium heatproof bowl.
- Heat 1/2 cup heavy whipping cream until it just begins to simmer. Pour it over the chocolate chip mixture and let it sit for 2 to 3 minutes, then whisk until smooth.
- Remove the cake from the freezer and spread the chocolate fudge evenly over the chocolate ice cream. Freeze for 10 minutes.
- Sprinkle 3/4 cup Oreo crumbs evenly over the fudge layer. Return the cake to the freezer for about 2 hours, or until mostly firm.
- Let the 1.5-quart container vanilla ice cream soften at room temperature for about 20 minutes. Spread it evenly over the Oreo layer and freeze for 2 to 3 hours, or until completely firm.
- Lift the cake out of the pan using the plastic wrap and transfer it to a serving plate or cake board. Return it to the freezer while preparing the whipped cream.
- In a large mixing bowl, beat 2 cups cold heavy whipping cream, 1 cup powdered sugar, and 2 teaspoons vanilla extract until stiff peaks form.
- Frost the outside of the frozen cake with the whipped cream and decorate with sprinkles, if desired.
- Freeze the cake until ready to serve. For the best texture, let it sit at room temperature for 5 to 10 minutes before slicing.
Notes
You can use a 9 inch pan but the cake will not be as tall.
Nutrition
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
