Copycat Dairy Queen Ice Cream Cake Recipe
Indulge in the deliciousness of this homemade Copycat Dairy Queen Ice Cream Cake. Layers of chocolate and vanilla ice cream, hot fudge, cookie crumbs, and whipped cream make this a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Freezing, Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Layer
- 20 crushed chocolate sandwich cookies (with the cream center)
- 4 tablespoons salted sweet cream butter, melted
Ice Cream Layer
- 1 quart chocolate ice cream
- 1 quart vanilla ice cream (preferably vanilla bean)
Hot Fudge Layer
- 11.75 ounces hot fudge topping
Whipped Cream Frosting Layer
- 2 cups cold heavy cream
- 1¼ cups powdered sugar
- 1½ teaspoons clear vanilla flavoring
- Colorful sprinkles (optional garnish)
Instructions
- Prepare Cookie Layer: Preheat oven to 350°F. Mix crushed cookies with melted butter, spread on a baking sheet, and bake.
- Create Ice Cream Layer: Spread chocolate ice cream in a springform pan and freeze. Add hot fudge layer and cookie crumbs.
- Add Vanilla Ice Cream: Spread thawed vanilla ice cream over the cookie layer and freeze.
- Make Whipped Cream Frosting: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble Cake: Frost the cake with whipped cream, decorate with sprinkles, and freeze until ready to serve.
Notes
- If you don’t have a springform pan, use a round cake pan lined with plastic wrap.
- Crush cookies easily in a food processor or Ziploc bag with a rolling pin.
- Use a warm knife to slice through the layers for neat servings.
Nutrition
- Serving Size: 1 slice
- Calories: 645 kcal
- Sugar: 58g
- Sodium: 242mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 116mg
