Description
This Copycat Dairy Queen Ice Cream Cake brings together the creamy textures of chocolate and vanilla ice cream, layered with crunchy cookie crumbs and rich fudge. It’s easy to make and perfect for celebrations or a sweet treat any day!
Ingredients
Scale
- 20 chocolate sandwich cookies (crushed but don't remove the center)
- 4 tablespoons salted sweet cream butter, melted
- 1 quart chocolate ice cream
- 1 quart vanilla ice cream
- 11.75 ounces hot fudge topping
- 2 cups cold heavy cream
- 1¼ cups powdered sugar
- 1½ teaspoons clear vanilla flavoring (not vanilla extract)
- colorful sprinkles
Instructions
- Line a 9-inch springform pan with plastic wrap and set aside.
- Preheat the oven to 350°F and line a 10×15-inch baking sheet with parchment paper.
- In a small mixing bowl, combine the crushed chocolate sandwich cookies with the melted butter.
- Spread the cookie mixture evenly on the lined baking sheet.
- Bake for 7 to 8 minutes, then let the cookie crumbs cool completely.
- While the crumbs are baking, remove the chocolate ice cream from the freezer and let it soften for 15 to 20 minutes.
- Spread the softened chocolate ice cream into the bottom of the springform pan in an even layer.
- Place the pan back in the freezer for 30 minutes to 1 hour.
- Remove the lid from the hot fudge topping and microwave for 20 seconds to soften it.
- Stir the softened fudge and spread it over the chocolate ice cream layer.
- Sprinkle the cooled cookie crumbs evenly over the fudge layer.
- Return the cake to the freezer for 1 hour.
- About 15 to 20 minutes before adding the vanilla ice cream, soften it by removing it from the freezer.
- Spread the vanilla ice cream over the cookie layer in the springform pan.
- Freeze the cake for 4 to 6 hours, or overnight.
- 30 minutes prior to frosting, chill your mixing bowl (for stand or handheld mixer) in the freezer.
- Add the cold heavy cream, powdered sugar, and clear vanilla flavoring to the chilled bowl.
- Beat on medium to combine, then on high until stiff peaks form, about 3 to 4 minutes.
- Set aside 1 cup of whipped cream for decorating in a piping bag fitted with a star tip.
- Remove the ice cream cake from the freezer and quickly take off the springform pan and plastic wrap.
- Transfer the cake to a serving platter or a round decorator's board.
- Frost the sides and top of the cake with the remaining whipped cream.
- Pipe a decorative pattern around the edge using the whipped cream in the piping bag.
- Sprinkle colorful sprinkles generously on top of the cake.
- Store the cake in the freezer until ready to serve.
Notes
Make sure the ice cream is slightly softened for easier spreading.
For best results, let the cake freeze overnight before serving.
You can customize this cake with your favorite ice cream flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg