Copycat Dairy Queen Ice Cream Cake – Layers of chocolate and vanilla ice cream, fudge and Oreo cookie crunchies covered in whipped cream frosting. Tastes just like the DQ cakes we all have grown to love!

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Whew! Is it hot around here this week! Annnnd. . .I LOVE it! You’ve had to hear me whine ALL winter long, but today I am a happy camper. I say bring on the heat, the humidity. . .and the ice cream cake!

Yep, you heard me right. We’re making HOMEMADE copycat Dairy Queen ice cream cake today!

It’s the perfect dessert for a hot 4th of July weekend with layers of chocolate and vanilla ice cream, fudge and Oreo cookie crunchies covered in whipped cream frosting! If you’re a DQ fan, you’re going to love this recipe because, kid you not, this tastes like the REAL thing.

Just a quick note so you’re prepared. . .this cake does take several hours to make but it’s because you need to freeze individual layers of the cake during the creation process. I promise you that your precious time will be totally worth it!

Let’s make this cake!

HOW TO MAKE COPYCAT DAIRY QUEEN ICE CREAM CAKE

To make this copycat family favorite, you’ll need:

Chocolate ice cream
Oreo cookies
Butter
Chocolate chips
Light corn syrup
Vanilla extract
Heavy whipping cream
Vanilla ice cream
Powdered sugar

Let’s start putting this cake together! The first thing we’re going to do is make the cookie crunch layer. Begin by combining crushed Oreo cookies and melted butter in a bowl.

Spread the cookie combination out on a parchment paper-lined baking sheet and bake for 8-10 minutes at 350º Fahrenheit.

Make sure to break apart any large chunks and set the crumbs aside.

Grab an 8×3-inch round cake pan and line it with plastic wrap, making sure the bottom and sides are covered.

Scoop the thawed chocolate ice cream into the lined cake pan (this step is not pictured) and begin mixing up the fudge sauce.

Pour the fudge over the chocolate ice cream layer and place the cake in the freezer for 10 minutes.

Sprinkle the Oreo crumbs over top of the fudge layer.

Freeze the cake for 2-3 hours until firm and then spoon and spread the thawed vanilla ice cream over the cookie crumb layer.

Put the cake back in the freezer for two hours. When ready, lift the cake out of the pan using the plastic wrap and place it on a serving plate.

Frost the cake with the whipped cream frosting and decorate it with sprinkles. I just sprinkled some on the top and pressed some into the the bottom edges of the cake.

Go ahead and freeze the cake until you’re ready to enjoy!

WHAT’S THE BEST WAY TO CUT AN ICE CREAM CAKE?

You’ll want to grab a long serrated knife for straight, clean cuts. Dip the knife in some hot water to warm it up, dry it off with a clean towel and cut your pieces. The knife should slide down easily into the cake. Repeat this process if cutting becomes more difficult.

CAN AN ICE CREAM CAKE BE MADE IN ADVANCE?

Yes, in fact, you SHOULD make it in advance and freeze at least 8 hours or overnight before serving.

To make it easier to cut when you’re ready to eat, you can thaw the cake 30 minutes in the fridge or for 15 minutes out on the counter.

WHAT’S THE BEST FROSTING FOR AN ICE CREAM CAKE?

This recipe uses a sweetened whipped cream and it’s what I would recommend always be used. It holds up well in the freezer without cracking and adds a nice light fluffier top layer to the dense, frozen bottom layers.

HOW DO I STORE ICE CREAM CAKE?

As long as the cake is covered, you can freeze the cake for up to 1 month in advance.

Once you’ve dug into the cake, you can store any leftovers in the freezer and continue to enjoy up to 4 weeks after you’ve cut that first slice.

Just look at those delicious layers! I won’t lie – my favorite parts are the cookie crumb and fudge layers. What do you like best?

This seriously tastes just like the real deal. It’s going to blow your mind! Happy 4th of July, friends!

READY FOR MORE DELICIOUS SUMMER DESSERTS?