Ultimate Copycat Dairy Queen Ice Cream Cake Recipe You’ll Love
Enjoy the nostalgic flavors of this Copycat Dairy Queen Ice Cream Cake, a delightful dessert perfect for any gathering.
Equipment
- Oven
- microwave
- Springform pan
- Mixing bowls
- - Piping bag
Ingredients
For the Cookie Crunch
- 20 cookies Oreo cookies Use regular Oreos for that classic crunch; you can substitute with gluten-free cookies if needed.
- 1/2 cup Unsalted butter Adds richness to the cookie base; melted for easy mixing.
For the Ice Cream Layers
- 1 quart Vanilla ice cream Opt for a high-quality brand for the creamiest texture; let it soften before spreading.
- 1 quart Chocolate ice cream Rich and decadent, perfect for layering with vanilla; be sure to soften as well.
For the Fudge Center
- 1 cup Semisweet chocolate chips The heart of the fudge center; choose a good quality for a melt-in-your-mouth experience.
- 2 tablespoons Refined coconut oil or vegetable shortening Helps achieve a smooth consistency for melted chocolate; using coconut oil adds a subtle flavor.
- 1 cup Hot fudge topping A drizzle of indulgence awaits; warm it slightly for easy spreading.
For the Whipped Cream Topping
- 1 cup Heavy whipping cream Essential for a light and fluffy topping; make sure it’s chilled for best results.
- 1/4 cup Confectioners' sugar Add sweetness to perfectly whipped cream; it dissolves easily, keeping the texture smooth.
- 1 teaspoon Pure vanilla extract Enhances sweetness and flavor in the whipped cream; never settle for imitation!
For the Decoration
- 1 cup Sprinkles Add a fun and festive touch to your cake; choose colorful sprinkles to brighten up your dessert presentation!
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Chop the Oreo cookies into chickpea-sized pieces, transfer them to a bowl, and toss with melted butter. Spread the mixture onto the prepared sheet and bake until fragrant and crisp, about 5 to 8 minutes.
- Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between until smooth. This should take about 60 to 90 seconds total. Stir in the coconut oil until combined.
- Combine the cookie crumbs with the chocolate mixture and toss to ensure everything is well-coated. Spread the mixture onto another parchment-lined sheet and refrigerate until hardened, approximately 30 minutes. Chop into small pieces for crunch.
- Line a 9" springform pan with plastic wrap. Stir the vanilla ice cream in a large bowl until it's smooth and spreadable. Spread it into the bottom of the prepared pan and freeze for 30 minutes to set.
- Warm the jar of hot fudge topping in the microwave in 15-second increments until it's slightly warm and spreadable, taking about 30 to 45 seconds total.
- Scatter the chocolate crunchies over the frozen vanilla layer. Dollop the warmed fudge across the crunchies, and then spread it carefully. Freeze the cake until slightly firm, or about 15 to 30 minutes.
- Stir the chocolate ice cream until smooth and spreadable. Spoon it over the fudge layer, gently spreading until it's smooth. Cover the top of the cake and freeze until firm, at least 4 hours or up to 1 week.
- Peel off the top plastic wrap layer about 2 hours before serving. Invert the cake onto a platter, remove the sides of the springform pan, and carefully peel off the remaining plastic wrap. Return to the freezer while preparing the whipped cream.
- Beat the heavy cream, confectioners' sugar, and vanilla in a large bowl until stiff peaks form. Transfer about one-third of the whipped cream to a piping bag fitted with a star tip.
- Spread the remaining whipped cream over the top and sides of the ice cream cake. Pipe a shell border around the top edge and base, if desired.
- Freeze the decorated cake uncovered for 1 to 2 hours before serving to ensure it holds its shape.
- Sprinkle the top edge and base of the cake with colorful sprinkles just before serving. Let it sit at room temperature about 5 minutes before slicing with a sharp knife.
Notes
Optional: Top with fresh fruit for a burst of flavor! Exact quantities are listed in the recipe card below.