You don't have to be a seasoned baker to make this copycat Dairy Queen ice cream cake recipe for your next summer celebration.
Copycat Dairy Queen Ice Cream Cake
Updated on Apr. 02, 2025
In the hot summer months, traditional cake—no matter how moist and fluffy—can sometimes feel too heavy for dessert. The solution? An ice cream cake. This cool, layered dessert looks and cuts like a cake, but tastes like the ice cream dessert of our dreams.
You’ve likely indulged in a piece or two of Dairy Queen’s famous ice cream cake over the years. While those cakes are still available at DQ, believe it or not, you can DIY a better ice cream cake at home. This copycat Dairy Queen ice cream cake recipe is made with chocolate and vanilla ice cream, chocolate ganache and a thick layer of chocolate cookie crumbles—just like the original.
Ingredients for Ice Cream Cake
Chocolate cookie crunch
- Oreos: To make Oreo crumbs, first remove the filling. Pulse the cookies in a food processor until they’re very fine. Or, close them in a zip-top bag and whack the cookies with a rolling pin until they’ve become crumbs.
- Butter: Heat the butter in the microwave or a saucepan just until it’s melted.
- Chocolate hard-shell ice cream topping: Make homemade Magic Shell in your kitchen, or buy a bottle from the store.
Chocolate ganache
- Heavy whipping cream: Cream will thin out the chocolate as it melts, creating a smooth, silky ganache.
- Chocolate chips: Chocolate ganache is only as good as the quality of the chocolate you use. Buy a bag of the best chocolate chips or finely chop up a high-quality chocolate bar.
- Light corn syrup: Corn syrup will create give the ganache a nice sheen while also slightly sweetening it. Be sure you’re using light, not dark, corn syrup.
Ice cream layers
- Vanilla ice cream: The two ice cream layers are huge flavor components in this ice cream cake. Splurge on the best vanilla ice cream from the store, or go the extra mile and use homemade vanilla ice cream. Whether store-bought or homemade, I recommend leaning towards an ice cream with flecks of vanilla bean for the best flavor.
- Chocolate ice cream: Just like the vanilla ice cream, reach for a few pints of one of the best chocolate ice cream brands from the store. Or, dust off the ice cream maker and churn your own homemade chocolate ice cream.
Whipped cream
- Heavy whipping cream: Heavy whipping cream’s fat content allows it to fluff up into stable whipped cream. Avoid using whole milk or buttermilk in its place.
- Confectioners’ sugar: A little confectioners’ sugar sweetens the whipped cream.
Directions
Step 1: Bake the cookie crumbs
Place a 9-inch springform pan into the freezer to chill at least 30 minutes.
Preheat the oven to 350°F. In a large bowl, stir together the Oreo cookie crumbs and melted butter. Transfer the mixture to a baking sheet and spread it into an even layer. Bake the cookie crumbs until they’re lightly toasted, 10 to 11 minutes.
Editor’s Tip: 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.
Step 2: Make the chocolate cookie crunch
Transfer the toasted Oreo crumbs back to the mixing bowl, and let them cool slightly. Add the chocolate shell topping and stir to combine. Transfer the chocolate cookie crunch mixture back to the baking sheet. Freeze the mixture for 30 minutes.
Crumble the frozen chocolate cookie crunch into small, coarse pieces. Refrigerate them until you’re ready to use them.
Step 3: Prepare the ganache
In a small saucepan, bring the heavy whipping cream to a strong simmer, then remove it from the heat. Place the chocolate chips in a large glass bowl, then add the hot heavy cream.
Stir the mixture until the chocolate chips have melted. Stir in the corn syrup and vanilla extract until the chocolate ganache appears glossy and fully incorporated. Set it aside and let it cool completely.
Step 4: Pipe the ice cream wall
While the ganache cools, remove the vanilla ice cream from the freezer. Let it soften for 15 to 20 minutes on the counter. When the ice cream has softened, spoon about half of the vanilla ice cream into a gallon-size freezer bag or pastry bag. Return the extra vanilla ice cream to the freezer. Snip the corner of the bag to create a half-inch round opening.
Begin to pipe the vanilla ice cream around the inside edge of the springform pan, working your way almost to the top of the pan. Use an offset spatula or butter knife to smooth the edges of the ice cream to create a thin, smooth wall of vanilla ice cream around the edge of the pan, leaving a hollow center. This is where the remaining ice cream, fudge and cookie crumbles will go later. Pop the springform pan in the freezer until the ice cream is firm, 20 to 30 minutes.
Editor’s Tip: If you don’t have a means of piping the ice cream, you can also simply use an offset spatula to scoop and mold the ice cream around the inside edge of the springform pan. It’s messier, but still works.
Step 5: Add the chocolate ice cream
Remove the chocolate ice cream from the freezer, and let soften at room temperature for 15 to 20 minutes. Once the vanilla ice cream wall has firmed up in the pan, spoon the softened chocolate ice cream into the center of the cake pan lined with vanilla ice cream. Smooth and level the chocolate ice cream with an offset spatula.
Step 6: Add the ganache and cookie crumbles
Pour a generous layer of the chocolate ganache over the chocolate ice cream layer, then smooth it out with an offset spatula. Sprinkle the chilled cookie crumbles on top of the ganache, then gently smooth them to form an even layer. Pop the pan back in the freezer and chill the chocolate ice cream, fudge and cookie crumble layers until they’re firm, 20 to 30 minutes.
Step 7: Add the final layer of ice cream
Meanwhile, remove the remaining vanilla ice cream again from the freezer, and let it soften on the counter. Once the chocolate layers have firmed up, spoon the remaining softened vanilla ice cream over the other layers. Use an offset spatula to smooth the vanilla ice cream evenly over the other layers. The vanilla layer should come to the very top of the springform pan. Freeze the cake for at least four hours or overnight.
Editor’s Tip: Use any leftover vanilla ice cream to fill and smooth out thin patches or spots that are damaged after removing the outside ring of your springform pan.
Step 8: Whip up the whipped cream
Meanwhile, place the heavy whipping cream in a large bowl. Using a hand mixer or stand mixer, beat the heavy whipping cream at medium-high speed until soft peaks begin to form. Gradually add the confectioners’ sugar and vanilla extract, and beat on medium speed until stiff peaks form. Cover the whipped cream and keep it refrigerated until you’re ready to decorate the cake.
Step 9: Remove the sides of the springform pan
Remove the ice cream cake from the freezer. Soak a clean dishcloth in hot water, then use it to defrost and loosen the ice cream from the sides of the springform pan. As you swipe the hot, damp rag against the sides of the springform pan, you should see the ice cream start to pull away from the sides of the pan.
Carefully remove the outside ring of the pan. If the outer ring doesn’t remove easily, continue to warm the pan with the hot dishcloth until it separates easily from the cake. Next, use an icing smoother, bowl scraper or bench knife to clean up any imperfections on the sides of the cake. Return the cake to the freezer for 20 minutes to firm up the outside edges.
Editor’s Tip: If you have a lazy Susan, using one to spin the cake as you smooth the sides can help give the cake a cleaner, more professional finish. If the walls of your cake have thin spots or areas where chocolate is peeking through, use the reserved vanilla ice cream to repair them.
Step 10: Decorate the ice cream cake
Use an offset spatula to spread the whipped cream on the top and sides of the cake.
Then, feel free to decorate the cake to your heart’s content! We kept things simple with our cake—opting for chocolate ganache drips around the edge, a ribbon of piped whipped icing on the edges and bottom and a healthy smattering of rainbow sprinkles.
Either immediately slice and serve the cake, or pop it back in the freezer until you’re ready.
Ice Cream Cake Variations
- Add a cake layer: Build a cake layer into this ice cream cake recipe by replacing the bottom ice cream layer with a baked and cooled 9-inch cake. I’d go with chocolate, but use whatever cake flavor you prefer!
- Use other cookies: If you want to replace the Oreos with another cookie, remember: the crunchier, the better. Use chocolate chip cookies, graham crackers, Nilla wafers or Nutter Butters.
- Go gluten-free: To make this recipe gluten-free, just swap all the ingredients for gluten-free varieties. There are many gluten-free ice creams, chocolate chips and Oreo-like cookies on the market, so swapping for these can be done in a 1:1 ratio. One ingredient you’ll want to pay close attention to is the powdered sugar for the whipped cream icing. While most powdered sugars are gluten-free, some include a starch that may contain gluten.
- Make it vegan: For a vegan recipe, opt for dairy-free and vegan-friendly ingredient alternatives. Everything can be done in a 1:1 swap with great success. Regular Oreos are vegan (seriously!) and, instead of the whipped cream frosting, finish the cake with thawed dairy-free coconut whipped topping from the freezer aisle. With so many vegan ice cream brands to choose from, even vegans can have their ice cream cake and eat it too!
How to Store Ice Cream Cake
Prior to starting your ice cream cake, clear an area of your freezer that’s level and large enough to fit the cake. If you have a drawer freezer, make sure your freezer opens wide enough that it doesn’t smudge the cake (we may be speaking from personal experience). Once the cake has been in the freezer for two hours, gently wrap it in storage wrap.
How long does ice cream cake last?
Ice cream cake can last in the freezer for one month. Before cutting it, let the cake sit at room temperature for 10 minutes to soften a bit.
Ice Cream Cake Tips
What other ice cream cake flavor combinations can you try?
Want to go beyond the typical chocolate and vanilla? There are tons of ice cream cake recipes to grab inspiration from! Try one of these ice cream flavor combinations in this ice cream cake recipe:
- Peanut butter cup and chocolate
- Cookies and cream and vanilla fudge swirl
- Mint chocolate chip and cookies and cream
- Dulce de leche and banana
- Coffee and chocolate
How do you cut ice cream cake?
To cut ice cream cake, remove the cake from the freezer and let it sit on the counter at room temperature for 10 to 15 minutes. While the cake softens, run a large, sharp knife under hot, steaming water. Carefully wipe the knife dry with a clean cloth. Slice the cake, starting from the center and cutting in a smooth downward motion toward the outer edge. Use a cake server to lift the first slice from the cake. Continue cutting the cake, cleaning the knife with a cloth between each slice and warming the knife as needed.
What toppings can you use to decorate an ice cream cake?
When it comes to toppings and decorations for ice cream cake recipes, you’re only limited by your imagination! Finish your ice cream cake with a salted caramel or butterscotch drizzle, chopped nuts, chocolate shavings or M&Ms. Chop up Andes or York Peppermint Patties, candy bars like Snickers, Reese’s Peanut Butter Cups or Twix, pretzels or chocolate chip cookies. You also can’t go wrong with cookie dough bits, pastry pieces or brownie bites!
How do you transport ice cream cake?
Safely and successfully transport an ice cream cake using a large cooler or insulated food carrier. The trick is to make sure the vessel you are using is large enough to fit your cake carrier along with several ice packs or bags of ice. For best results, let your ice cream cake freeze for 24 hours before transporting it to make sure everything is as solid as possible. We also suggest packing your cake at the very last minute before your departure.
Don’t forget to think of where you’ll store your cake when you arrive at your destination. Your best bet will be to have a spot waiting in a freezer when you arrive, to keep the cake frozen until you’re ready to serve. The day before the party, message the host and ask them to make some space in their freezer for the cake.
Can you use regular frosting?
No, you shouldn’t use regular frosting to finish this ice cream cake. Regular frosting can be frozen, but it will crack if you try to slice it while it’s frozen. Plus, it thaws more slowly than ice cream, so the two won’t meld well together.
Copycat Dairy Queen Ice Cream Cake
Prep Time
1 hour
Cook Time
15 min
Yield
1 ice cream cake
Ingredients
- CHOCOLATE COOKIE CRUNCH:
- 1 cup Oreo cookie crumbs
- 2 tablespoons butter, melted
- 3 tablespoons chocolate hard-shell ice cream topping
- CHOCOLATE GANACHE FILLING:
- 1/2 cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 3 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- ICE CREAM LAYERS:
- 1-1/2 quarts vanilla ice cream
- 1-1/2 quarts chocolate ice cream
- WHIPPED CREAM:
- 1 cup heavy whipping cream, cold
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- Sprinkles, optional
Directions
- Place a 9-in. springform pan into freezer to chill at least 30 minutes.
- Preheat oven to 350°. In a large bowl, combine Oreo cookie crumbs and melted butter. Transfer mixture to a baking sheet; spread into an even layer. Bake 10-11 minutes or until lightly toasted. Transfer back to mixing bowl; let slightly cool. Add chocolate shell topping; stir to combine. Transfer back to baking sheet. Freeze 30 minutes; crumble into small, coarse pieces. Refrigerate until ready to use.
- In a small saucepan, bring the heavy cream to a strong simmer; remove from heat. Place chocolate chips in a large glass bowl; add hot heavy cream. Stir until chocolate chips have melted. Stir in corn syrup and vanilla extract until glossy and fully incorporated. Set aside; let cool completely.
- While the ganache cools, remove vanilla ice cream from the freezer; let soften 15-20 minutes on the counter. When the ice cream has softened, spoon about half of the vanilla ice cream into a gallon-size freezer bag. (Return extra vanilla ice cream to the freezer.) Snip the corner of the bag to create a half-inch round opening. Begin to pipe the vanilla ice cream around the inside edge of the springform pan, working your way almost to the top of the pan. Use an offset spatula to smooth the edges of the ice cream to create a thin, smooth wall of vanilla ice cream around the edge of the pan, leaving a hollow center to add the remaining ice cream, fudge and cookie crumbles. Freeze 20-30 minutes or until firm.
- Remove chocolate ice cream from the freezer; let soften for 15-20 minutes. Once the vanilla ice cream wall has firmed up in the pan, spoon chocolate ice cream into the center of the cake pan lined with vanilla ice cream. Smooth and level the chocolate ice cream with an offset spatula.
- Pour a generous layer of the chocolate ganache over the chocolate ice cream layer; smooth with an offset spatula. Sprinkle ganache with chilled cookie crumbles; gently smooth to form an even layer. Freeze chocolate ice cream, fudge and cookie crumble layers 20-30 minutes or until firm.
- Meanwhile, remove the remaining vanilla ice cream again; let soften on the counter. Once the chocolate layers have firmed up, spoon the remaining softened vanilla ice cream over the other layers. Use offset spatula to smooth the vanilla ice cream evenly over the other layers; the vanilla layer should come to the very top of the springform pan. Freeze cake for at least four hours or overnight.
- Meanwhile, place whipping cream in a large bowl; beat at medium-high speed until soft peaks begin to form. Gradually add confectioners' sugar and vanilla extract; beat on medium speed until strong peaks form. Keep refrigerated until ready to decorate the cake.
- Remove ice cream cake from the freezer; use a clean dishcloth soaked in hot water to defrost and loosen the ice cream from the sides of the springform pan. Carefully remove the outside ring of the pan. If the outer ring doesn’t remove easily, continue to warm the pan with the hot dishcloth until it lifts easily off the cake. Next, use an icing smoother to clean up any imperfections on the sides of the cake. Return the cake to the freezer for 20 minutes to firm up the outside edges. Using an offset spatula or pastry bag, frost the cake with whipped cream. Top with sprinkles of your choice. Slice and serve.
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Growing up, getting a Dairy Queen Ice Cream Cake was always a special treat. There was something magical about that creamy soft-serve layered with rich fudge and crunchy cookie filling that I tried replicating in this recipe. —Lauren Habermehl, Pewaukee, Wisconsin
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