Copycat Dairy Queen Ice Cream Cake
Ice Cream Cake Layers
- 1 tub Good quality chocolate ice cream 1.5 quarts
- 1 tub Good quality vanilla ice cream 1.5 quarts
Cookie Crunch Layer
- 20 Crushed Oreos with cream center
- 4 tbsp Salted butter melted
- 1/2 cup of semisweet chocolate chips
- 1 tablespoon of refined coconut oil
- Hot Fudge Layer pro tip: alternatevely you can use a 11.75 ounce jar hot fudge topping
- 1 cup Semi sweet chocolate chips
- 3 tbsp Light corn syrup
- 1/2 tsp Vanilla extract
- 1/2 cup Heavy whipping cream
Whipped Cream Frosting
- 2 cups Cold heavy cream
- 1¼ cup Powdered sugar
- 1½ teaspoon Vanilla extract
- Colorful sprinkles
- pro tip: if in a rush - you can use 1 (8 oz container of frozen whip topping (like Cool Whip)
- Heat the oven to 350 degrees F with the oven rack in the center. Line a 10 x 15 baking sheet with parchment paper. Set it aside.
- Pulse the Oreo cookies in a food processor several times to break into smaller pieces. Add the butter and continue to pulse until you have coarse crumbs. You don't want the crumbs to be too fine like sand, but small enough to make small clusters.
- Evenly spread the Oreo cookie crumbs on the lined baking sheet. Bake for 8 minutes.
- In a microwave safe bowl, microwave chocolate chips under Cookie Crumble ingredients in 30-second increments, stirring between each, until melted and smooth, 60 to 90 seconds total. Stir in oil.
- Add Oreo cookie crumbs to chocolate mixture and toss to coat and then spread back onto the parchment-lined baking sheet in a thin layer. Refrigerate until hardened, about 30 minutes. Pro Tip: Chocolate cookie crunchies can be 1 day ahead. Store in an airtight container and refrigerate.
Chocolate Ice Cream Layer
- Remove the chocolate ice cream from the freezer and allow it to thaw for approx 15-20 minutes. This will make spreading the ice cream into the pan much easier.
- Line a 9-inch springform pan with 2-3 pieces of plastic wrap. Cover the bottom and over the sides of the pan.
- Once the ice cream has thawed, evenly spread the chocolate ice cream layer using a silicone spatula or offset spatula into the prepared springform pan. Place it back in the freezer for 30 minutes to 1 hour.
Chocolate Fudge Layer
- To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
- 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.
- Remove springform pan from the freezer. Using either a silicone spatula, or an offset spatula, evenly spread the hot fudge over the top of the frozen chocolate ice cream layer.
- Evenly sprinkle the baked cookie crumbs over the top of the hot fudge layer. Return to the freezer for 1 hour.
Vanilla Ice Cream Layer
- 15 – 20 minutes before you are ready to spread the vanilla ice cream layer, remove the vanilla ice cream from the freezer to thaw slightly.
- Remove the springform pan from the freezer, and evenly spread the vanilla ice cream on top of the cookie crunch layer. Return the springform pan to the freezer for 4- 6 hours, or overnight.
- 30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer, place the metal bowl in the freezer. If you are using a handheld mixer, place your mixing bowl, preferably a metal mixing bowl, in the freezer for 30 minutes.
- Remove the bowl from the freezer, add the heavy cream, powdered sugar and vanilla extract. Beat on medium, just until the powdered sugar is incorporated, then beat on high until stiff peaks form, about 3 – 4 minutes.
- Separate out 1 cup of whipped cream frosting and place in either a decorator’s piping bag fitted with a star shaped tip (like: Wilton #21 or Ateco #844).
Frosting the Cake
- Remove the ice cream cake from the freezer. You will need to work quickly, especially if the weather is warm.
- Remove the outer edges of the springform pan. Using either a cake lifter, or a large sturdy spatula, remove the plastic wrap and place the ice cream cake on either a serving plate or a round decorators board. Using either a silicone spatula, or an offset spatula, quickly frost the sides and top of the ice cream cake.
- Using even pressure, hold the decorators' piping bag a ½ inch above the edge of the top of the cake, pipe a border around the top and bottom of the cake. If the cake gets soft as you are frosting, pop it back in the freezer for about 10 minutes and continue.
- Evenly sprinkle the colorful sprinkles on the top of the ice cream cake. Place the cake back into the freezer, uncovered for 1 to 2 hours before serving.
- When ready to serve, let sit at room temperature for about 5 minutes, then cut into slices with a sharp knife. Homemade ice cream cakes need less time than commercial made (Dairy Queen) ice cream cakes.
- Be sure not to crush the Oreos too much. You want little pieces, not a super-fine like a cheesecake crust.
- You can use a warm knife dipped in hot water to quickly and easily slice through the ice cream and cake layers.
- Don't have your saran wrap get stuck: This may happen if the plastic wrap made its way into the ice cream. I usually try to press the plastic wrap as tightly against the sides of the pan as possible so that it’s not getting stuck in the ice cream when it freezes.
- Place serving platter and serving plates in the freezer for 20-30 minutes before transferring the cake onto it. The bottom of your cake won’t melt when you make the move!
- Be sure the pan is about 3-inches deep to accommodate the ice cream
- If you are in a pinch for time: instead of making the homemade fudge topping you can alternatively use a 1 (11.5-oz.) jar hot fudge topping. All you have to do is uncover a jar of fudge topping and microwave in 15-second increments, stirring between each, until slightly warmed and spreadable, 30 to 45 seconds total.
- Baking the Oreo crumbs helps make them extra dry and crisp so that they don’t become soggy from the moisture of the ice cream. It’s an extra step that’s well worth the effort.