Go Back

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