Copycat Dairy Queen Ice Cream Cake

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Copycat Dairy Queen Ice Cream Cake

Yield: 10 slices
Prep Time: 20 minutes
Chill Time: 3 hours

A slice of layered ice cream cake with chocolate base, vanilla ice cream, whipped topping, and rainbow sprinkles on a white plate with a fork. The whole cake is in the background.

How To Make Copycat Dairy Queen Ice Cream Cake

Bowls with vanilla and chocolate ice cream, whipped cream, chocolate syrup, crushed cookies, and colorful sprinkles arranged on a white surface.

Equipment:

  • Serving Platter
    Parchment Paper
  • 10 inch Springform Pan

Ingredients:

  • 1 quart Vanilla Ice Cream
  • 2 ½ cups chocolate Ice Cream
  • 2 cups crushed oreos
  • 12 ounce jar Hot Fudge Sauce
  • 8 ounces Cool Whip

Topping

  • Sprinkles
A slice of cake with white frosting and rainbow sprinkles on a white plate, with a fork and some chocolate sauce, next to broken Oreo cookies.

Step-by-Step Guide

1. Line the bottom of a 10-inch springform pan with parchment paper for easy removal.

2. Let the chocolate ice cream soften slightly, then spread evenly into the bottom of the pan.

Chocolate ice cream is spread on a round layer of parchment paper in a metal cake pan, viewed from above on a white surface.
A round cake pan filled with unbaked chocolate cake batter on a plain white surface.

3. Freeze for 30 minutes or until firm.

4. While the first layer freezes, mix crushed Oreos with hot fudge sauce in a bowl until combined.

5. Spread the Oreo fudge mixture over the frozen chocolate ice cream layer.

A round pan filled with chocolate batter, swirled with a dark chocolate mixture, sits on a white surface.

6. Freeze for another 30 minutes or until firm.

A round tin filled with crushed chocolate cookies on a white surface.

7. Let the vanilla ice cream soften slightly, then spread it evenly over the Oreo fudge layer.

A round dish filled with a smooth, creamy mixture that appears to be swirled with light brown and white colors, set against a plain white background.

8. Freeze the entire cake for at least 1–2 hours until completely firm.

A round bowl filled with a creamy dessert featuring swirled layers of white and brown on a plain light surface.

9. Once frozen, remove the cake from the springform pan and place it on a serving platter.

10. Spread Cool Whip over the top and finish with colorful sprinkles.

A round white plaster or clay disc with an uneven surface and faint, indiscernible impressions, placed on a plain white background.
A round cake with white frosting, decorated with rainbow sprinkles around the edge, sits on a white surface.

11. Freeze until ready to serve.

12. Let sit at room temperature for 5–10 minutes before slicing for easier cutting.

13. Enjoy your homemade ice cream cake.

A round ice cream cake with a whipped topping and rainbow sprinkles along the edge, one slice removed and placed on a nearby plate.

Copycat Dairy Queen Ice Cream Cake

Print Recipe
A slice of ice cream cake with a chocolate base, vanilla layers, white frosting, and rainbow sprinkles, served on a plate with a fork. Broken cookies and another plate are nearby.
Prep Time:20 minutes
Chill Time:3 hours
Total Time:3 hours 20 minutes

Equipment

  • Serving Platter
  • Parchment paper
  • 10-inch springform pan

Ingredients

  • 1 quart Vanilla Ice Cream
  • 2 ½ cups chocolate Ice Cream
  • 2 cups crushed oreos
  • 12 ounce jar Hot Fudge Sauce
  • 8 ounces Cool Whip

Topping

  • Sprinkles

Instructions

  • Line the bottom of a 10-inch springform pan with parchment paper for easy removal.
  • Let the chocolate ice cream soften slightly, then spread evenly into the bottom of the pan.
  • Freeze for 30 minutes or until firm.
  • While the first layer freezes, mix crushed Oreos with hot fudge sauce in a bowl until combined.
  • Spread the Oreo fudge mixture over the frozen chocolate ice cream layer.
  • Freeze for another 30 minutes or until firm.
  • Let the vanilla ice cream soften slightly, then spread it evenly over the Oreo fudge layer.
  • Freeze the entire cake for at least 1–2 hours until completely firm.
  • Once frozen, remove the cake from the springform pan and place it on a serving platter.
  • Spread Cool Whip over the top and finish with colorful sprinkles.
  • Freeze until ready to serve.
  • Let sit at room temperature for 5–10 minutes before slicing for easier cutting.
  • Enjoy your homemade ice cream cake
Servings: 10 slices
A partially eaten slice of ice cream cake with chocolate layers and rainbow sprinkles on a white plate, next to a spoonful of melted ice cream.

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