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Copycat Dairy Queen Ice Cream Cake

This delightful ice cream cake captures the essence of childhood birthday parties, featuring layers of chocolate and vanilla ice cream, rich fudge, and crunchy Oreo crumbs.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 3/4 cup Oreo crumbs (about 9 Oreos)
  • 1.5 tbsp butter, melted
Ice Cream Layers
  • 1.5 quart vanilla ice cream Let it soften before using
  • 1.5 quart chocolate ice cream Let it soften before using
Fudge Layer
  • 6 oz semi-sweet chocolate chips *
  • 3 tbsp light corn syrup
  • 1/2 tsp vanilla extract
Whipped Cream Topping
  • 1/2 cup heavy whipping cream
  • 2 cups heavy whipping cream, cold
  • 1 cup powdered sugar
  • 1.5 tsp vanilla extract
  • Sprinkles For decoration

Method
 

Prepare the Crust
  1. Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
  2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
  3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
First Ice Cream Layer
  1. Line an 8×3 inch cake pan with clear wrap that covers the bottom and goes above the sides of the cake pan.
  2. About 20 minutes before you need it, set the chocolate ice cream out to soften. Once softened, stir it up until smooth and creamy. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer.
  3. Freeze for 30 minutes.
Prepare Fudge Layer
  1. Add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
  2. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth.
  3. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
Add Cookie Layer
  1. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
Final Ice Cream Layer
  1. About 20 minutes before you need it, set the vanilla ice cream out to soften. Once softened, stir it up until smooth and creamy.
  2. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
Whipped Cream Topping
  1. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
  2. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  3. Frost the cake with the whipped cream and decorate as desired.
  4. Freeze the cake until ready to serve.

Notes

For best results, store the cake wrapped in plastic wrap and eaten within 4-5 days. Work quickly when layering to ensure smooth textures.