Copycat Dairy Queen Ice Cream Cake

whole dairy queen ice cream cake with piece cut out.

Copycat Dairy Queen Ice Cream Cake

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 40

Freezing time: 8

Total Time: 8 40

Servings: slices

Calories: 561cal

Author: Ashley Fehr

This Copycat Dairy Queen Ice Cream Cake is so decadent, you'll never look at ice cream the same way again! With layers of chocolate ice cream, vanilla ice cream, chocolate fudge sauce, and chocolate cookie crumbles, it's topped with sweet whipped cream and, of course, sprinkles!

Print Recipe

US Customary - Metric

Ingredients

Chocolate crumbles

20 chocolate sandwich cookies with frosting (roughly chopped)
½ cup thick chocolate fudge sauce (warmed)

Ice cream cake

6 cups chocolate ice cream (softened but not melted)
6 cups vanilla ice cream
1 cup thick chocolate fudge sauce* (or chocolate ganache - see note)

Whipped cream

2 cups heavy whipping cream
⅓-½ cup powdered icing sugar
1 teaspoon vanilla
sprinkles for garnish

Instructions

Chocolate crumbles

In a medium bowl, stir together the chopped cookies and warmed fudge sauce. Cover and set aside (you can also make these just before adding them to the cake)

Ice cream cake

Line a 9 inch springform pan with parchment paper by pinching it in between the top and bottom piece (optional but helps with easy removal).
Spread chocolate ice cream into the bottom of the pan and place in the freezer to freeze until firm, about 2 hours.
Spread 1 cup chocolate fudge sauce (or see chocolate ganache instructions below) onto the chocolate ice cream and freeze until firm, about 1 hour.
Spoon the chocolate crumbles over the hot fudge sauce in an even layer. Cover with a piece of plastic wrap and press down gently into the frozen sauce. Place in the freezer and allow the vanilla ice cream to soften for 20 minutes.
Spread vanilla ice cream over top and freeze until firm -- the time required will depend on how soft your ice cream is, but I recommend at least 4 hours or longer if your other layers were not completely frozen.

Whipped cream

In a medium bowl, beat cream, powdered sugar, and vanilla with an electric mixer on medium speed until stiff peaks form.
Remove ice cream cake from the pan and place on a plate.
Spread whipped cream over the sides and the top of the ice cream cake, adding a swirl around the edge if desired. Add sprinkles if using.
Freeze until ready to serve.

Video

Notes

Tips and notes:

chocolate fudge sauce*: you will need a very thick chocolate fudge sauce for this recipe or it will run out when you cut it. Look for a chocolate sauce that piles up on a spoon when you scoop it -- it should not immediately run off. If you cannot find a sauce this thick, opt for the chocolate ganache recipe below instead.
ice cream: you can use any flavor of ice cream you like!
whipped cream: you can substitute with whipped topping if you prefer
layering: the key to making this ice cream cake is to be patient and allow each layer to freeze before adding the next one. This means you won't want to have all of the ice cream softened before beginning the recipe. Ideally, plan to make this cake the day before serving it so you aren't rushing.

Chocolate ganache option:

If you cannot find a chocolate sauce that's thick enough, opt for this simple chocolate ganache:

125 grams chopped chocolate (1 scant cup)
1/2 cup heavy cream

Melt together and allow to cool in the fridge for 20 minutes, stirring. When room temperature, pour over chocolate ice cream layer and freeze until nearly firm.

Nutrition