Description
This Copycat Dairy Queen Ice Cream Cake is a layered frozen dessert featuring chocolate and vanilla ice cream, a rich fudge center with chocolate cookie crunch, and whipped topping—just like the classic favorite.
Ingredients
Units
Scale
- 1.5 quarts chocolate ice cream, softened
- 1.5 quarts vanilla ice cream, softened
- 1 cup chocolate sandwich cookies, crushed (like Oreos)
- 1/2 cup hot fudge sauce
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Chocolate sprinkles or decorations (optional)
Instructions
- Line a 9-inch springform pan with plastic wrap or parchment paper for easy removal.
- Spread the softened chocolate ice cream evenly in the bottom of the pan. Freeze for 30 minutes or until firm.
- Mix crushed cookies with hot fudge sauce and spread evenly over the chocolate ice cream layer. Freeze again for 20–30 minutes.
- Spread the softened vanilla ice cream over the fudge layer. Freeze for at least 2–3 hours, or until very firm.
- Remove the cake from the pan and frost the top and sides with whipped topping.
- Decorate with chocolate sprinkles or other toppings if desired. Freeze for 1 hour before serving.
- Slice with a warm knife for cleaner cuts and serve immediately.
Notes
- Use any flavor of ice cream for fun variations.
- Let ice cream soften slightly before spreading to make it easier to layer.
- Can be made ahead and stored in the freezer for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg