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Copycat Dairy Queen Ice Cream Cake

Copycat Dairy Queen ice cream cake with a chocolate ice cream base, legendary fudge-soaked Oreo crunch middle layer, and a vanilla ice cream top topped with whipped topping. This homemade DQ cake is layered, frozen until sliceable, and finished with chocolate drizzle and sprinkles.
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Prep Time 30 minutes
freezing 8 hours 30 minutes
Total Time 9 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chocolate ice cream
  • 0.5 gallon chocolate ice cream softened
vanilla ice cream
  • 0.5 gallon vanilla ice cream softened
Oreo cookies
  • 20 Oreo cookies crushed
hot fudge sauce
  • 0.5 cup hot fudge sauce
whipped topping
  • 2 cup whipped topping (Cool Whip)
chocolate shell or ganache
  • 0.5 cup chocolate shell or ganache for decoration
colorful sprinkles
  • 0.25 cup colorful sprinkles

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Freeze the chocolate base
  1. Spread the softened chocolate ice cream into the bottom of a 9x13 pan or 10-inch springform and smooth the top. Freeze for 1 hour until firm.
Build the fudge-soaked Oreo crunch layer
  1. Mix the crushed Oreo cookies with the hot fudge sauce until the mixture is evenly combined and glossy. Spread this crunch layer evenly over the frozen chocolate ice cream.
  2. Freeze the layered cake for 30 minutes to set the Oreo crunch layer.
Add the vanilla layer and chill
  1. Spread the softened vanilla ice cream over the Oreo crunch layer, smoothing completely so it reaches the edges. Freeze at least 4 hours until set.
  2. Top the frozen cake with whipped topping and smooth it across the surface. Decorate with drizzled chocolate shell or ganache and colorful sprinkles.
  3. Freeze the assembled cake for at least 2 more hours before serving so the layers slice cleanly.

Notes

For the cleanest slices, soften the ice cream just until spreadable (not melted), and keep the cake covered while freezing to prevent freezer burn. Store covered in the freezer up to 7 days; it can be frozen up to 2 months. For a lighter option, use reduced-fat vanilla ice cream and a light whipped topping while keeping the same layering and freezing times.