Copycat Dairy Queen Ice Cream Cake

© Aimée Geroux | http://extremecouponingmom.ca

A few years ago I made a Copycat Dairy Queen Ice Cream Cake to celebrate my sons 18th birthday.

It was in the beginning of Covid when we were locked down and everyone was baking bread, so I wanted to try my hand at making an ice cream cake.

Of course it took some time because of needing to refreeze between steps, but the steps themselves are easy and fast.

I originally posted this back in 2020, but am updating this first part so I can continue to share the recipe and not have all the Covid nonsense there LOL.

We really enjoyed the ice cream cake and I think I may just have to make another one soon!

© Aimée Geroux | http://extremecouponingmom.ca

Copycat Dairy Queen Ice Cream Cake

Making your own Copycat Dairy Queen Ice Cream Cake at home is easy and a fraction of the cost.

Will it look perfect? Maybe if you are better at icing than me, but it is homemade with love, tastes the same and that is all that matters!

So grab the ingredients, roll up your sleeves and get ready to create the most delicious ice cream cake ever.

Oh, and you can totally be adventurous and use whatever flavoured ice cream you want.

I stuck with the traditional chocolate and vanilla for this cake!

What You Will Need:

• 9-inch Springform Pan
• Plastic Wrap
• Icing Spatula
• Cake Holder

COOKIE CRUMBLE

• 1 cup Oreo Baking Crumbs
• 3 tbsp Melted Butter

ICE CREAM LAYERS:

• 1.65 L Vanilla Ice Cream
• 1.65 L Chocolate Ice Cream

CHOCOLATE FUDGE:

• 1 cup Semi-Sweet Chocolate Chips
• 3 tbsp Corn Syrup
• 1/2 cup Heavy Whipping Cream
• 1/2 tsp Vanilla Extract

ICING:

• 3 cups Cold Heavy Whipping Cream
• 1 1/2 cups Powdered Sugar
• 2 tsp Vanilla Extract
• Sprinkles (optional)

© Aimée Geroux | http://extremecouponingmom.ca

How To Make Copycat Dairy Queen Ice Cream Cake:

You can click here to visit my Instagram to watch the step-by-step video in the DQ Cake Highlight on my profile.

Yield: 8-10 Servings

Copycat Dairy Queen Ice Cream Cake

Print

Making your own copycat Dairy Queen Ice Cream Cake at home is so easy (and delicious).

Prep Time 5 hours 15 minutes

Cook Time 8 minutes

Total Time 5 hours 23 minutes

Ingredients

COOKIE CRUMBLE:

• 1 cup Oreo Baking Crumbs
• 3 tbsp Melted Butter

ICE CREAM LAYERS:

• 1.65 L Vanilla Ice Cream
• 1.65 L Chocolate Ice Cream

CHOCOLATE FUDGE:

• 1 cup Semi-Sweet Chocolate Chips
• 3 tbsp Corn Syrup
• 1/2 tsp Vanilla Extract
• 1/2 cup Heavy Whipping Cream

ICING:

• 3 cups Cold Heavy Whipping Cream
• 1 1/2 cups Powdered Sugar
• 2 tsp Vanilla Extract
• Sprinkles (optional)

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Combine the Oreo baking crumbs and melted butter. Stir until well combined. Spread the crumbs into an even layer onto the cookie sheet.

Bake for 8 minutes and allow to cool. Use a spoon to break into small clumps and set aside.

Line a 9-inch springform pan with 2 pieces of plastic wrap. Cover the bottom and over the sides of the pan.

Allow chocolate ice cream to soften for 30 minutes. Add to the pan and spread into an even layer. Freeze for 30 minutes.

To make the fudge layer, add chocolate chips, vanilla extract and corn syrup to a bowl.

Heat heavy whipping cream until it begins to boil. Pour over chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.

Remove pan from freezer and pour chocolate fudge on top and spread into an even layer. Freeze for 15 minutes.

Remove pan from freezer and spoon cookie crumbles on top of fudge, press down gently and freeze for 2 hours.

Take out vanilla ice cream and soften until soft-serve consistency. Add to top of the cake, press down and then smooth. Freeze 2-3 hours or overnight.

Open pan and lift cake out using the plastic wrap. Remove the plastic wrap and place on a cardboard circle or serving plate. Put back in the freezer.

To make the icing, add heavy whipping cream, powdered sugar and vanilla extract in a large mixer bowl. Whip on high speed until stiff peaks form.

Frost your cake with the whipped icing and decorate as desired. 

Notes

Keep cake in your cake holder in the freezer until ready to consume.

Run your knife under hot water before cutting.

© Aimée Geroux | http://extremecouponingmom.ca

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Aimee

Aimee is a suburban mom of 3 and resides in Richmond Hill, Ontario. She enjoys travelling, sewing, baking, DIY projects, and finding creative ways to save her family money.

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