Delicious Copycat Dairy Queen Ice Cream Cake Made Easy
This delightful copycat Dairy Queen ice cream cake features layers of creamy vanilla and rich chocolate ice cream, with a crunchy cookie layer and decadent hot fudge, perfect for any celebration.
Equipment
- Baking sheet
- Mixing bowl
- cake tin
- - Offset spatula
Ingredients
For the Cookie Crunch Layer
- 15 cookies Oreo cookies Substitute with gluten-free chocolate cookies for a gluten-free version.
- 1/2 cup Unsalted butter, melted Can be replaced with coconut oil for a dairy-free option.
- 3.5 oz Semisweet chocolate chips Dark chocolate chips can be used for a more intense chocolate flavor.
- 2 tbsp Refined coconut oil or vegetable shortening This can be omitted for a simpler chocolate drizzle.
For the Ice Cream Layers
- 1.5 qt Vanilla ice cream Substitute with dairy-free vanilla ice cream for a vegan version.
- 11.5 oz Hot fudge topping Use homemade hot fudge for a gourmet touch.
- 1.5 qt Chocolate ice cream Can be substituted with any preferred chocolate ice cream.
For the Whipped Topping
- 2 cups Heavy whipping cream Consider using half-and-half for a lighter texture.
- 1/4 cup Confectioners' sugar You can use a sugar alternative.
- 1 tsp Pure vanilla extract A splash of almond extract can be a nice twist.
- 1/4 cup Sprinkles Optional, but adds visual appeal.
Instructions
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine the chopped Oreo cookies with melted butter in a large mixing bowl. Mix until the cookies are fully coated, then spread the mixture onto the prepared baking sheet, baking for about 10 minutes until golden brown.
- Mix the semisweet chocolate chips with the refined coconut oil or vegetable shortening in a separate bowl. Once melted, toss the toasted cookie mixture in the chocolate blend, then set it aside to cool and harden.
- Soften the vanilla ice cream at room temperature for about 10 minutes or until it's easy to spread.
- Layer half of the softened vanilla ice cream into a cake tin, followed by a generous drizzle of hot fudge topping, and half of the chocolate cookie crunch. Next, add a layer of chocolate ice cream on top.
- Repeat the ice cream layering with the remaining ingredients, finishing with the remaining vanilla ice cream on top.
- Whip the heavy cream with confectioners' sugar and vanilla extract until soft peaks form. Use this whipped cream to frost the entire cake.
- Decorate with colorful sprinkles for a fun touch; then freeze the assembled cake for at least 4 hours.
- Slice and serve the cake cold directly from the freezer.
Notes
Optional: Drizzle with extra hot fudge for an even more indulgent experience.