Homemade Dairy Queen Ice Cream Cake
This ice cream cake recipe will be the star of every birthday celebration! A homemade riff on the popular Dairy Queen ice cream cake, it has layers of ice cream, hot fudge, and Oreo cookie crumbs and is covered in whipped cream and sprinkles.
I have long loved having ice cream cake for my birthday instead of a traditional birthday cake; I just adored the layers of chocolate and vanilla ice cream, along with fudge and those chocolate crunchies.
And for the last two years, Dominic has requested an ice cream cake for his birthday; he is a boy after my own heart!
When it comes to ice cream cake, I am firmly in the camp of all ice cream and no actual cake layer, a la the iconic Dairy Queen ice cream cake. It’s a fabulous no-bake dessert that everyone gets excited about!
Ingredients Overview
You don’t need many ingredients to create your own ice cream cake, and you can make this completely homemade or use all store-bought ingredients; the choice is yours! Here is what you’ll need:
- Ice Cream – I go the classic route and use chocolate and vanilla, but you can use absolutely any of your favorite ice cream flavors! Dominic asked for mint chocolate chip ice cream and chocolate for his last birthday :) If you want to use homemade, I recommend these recipes: homemade vanilla ice cream and homemade chocolate ice cream.
- Hot Fudge Sauce – Again, you can absolutely buy this from the store, or you can make a homemade hot fudge sauce.
- Oreo Cookies – I crush up Oreo cookies, including the cream center, which keeps the cookie layer a bit softer once frozen, which I prefer.
- Whipped Cream Frosting – I cover the whole cake with my favorite homemade whipped cream, which whips up thick and luscious and pipes like a dream.
How to Make an Ice Cream Cake
While it might sound intimidating, making an ice cream cake at home is quite easy; the biggest thing to remember is that you want the ice cream soft and spreadable, and you will need to pop the cake in the freezer often to keep everything nice and frozen.
Step #1: Prepare Your Pan – Line a 9-inch cake pan with plastic wrap, ensuring that it completely covers the inside of the pan, and that it hangs over on all sides.
Step #2: Chocolate Ice Cream Layer – Working with softened ice cream, use an offset spatula to spread it into an even layer over the bottom of the pan. Place the pan in the freezer for at least 30 minutes.
Step #3: Hot Fudge and Cookie Layer – Spread the hot fudge sauce over the chocolate ice cream, then sprinkle the crushed Oreos over the hot fudge, pressing lightly so they adhere to the hot fudge. Return to the freezer for at least 30 minutes.
Step #4: Vanilla Ice Cream – Spread the softened vanilla ice cream over the cookie layer and return the cake to the freezer for at least 8 hours or overnight.
Step #5: Unmold the Cake – To release the cake, invert it over a plate and wrap a hot towel around the sides of the pan, holding it until the cake loosens. Top with a serving platter and turn the cake right side up. Return to the freezer for at least 10 minutes.
Step #6: Frost the Cake – While the cake is back in the freezer, make the whipped cream frosting, being sure to whip it to stiff peaks, then take the cake out of the freezer, frost the cake, and decorate as desired. You’re done!
Recipe Tips
- Prep the Freezer – Before you get started, make sure you have space in your freezer for storing the cake pan and finished cake.
- Cake Alternative – If you DO like an actual cake layer in your ice cream cake, you can absolutely do that. Place a 9-inch layer of chocolate cake or vanilla cake (or any other variation you prefer!) as the bottom layer, then top with the hot fudge and crushed Oreos, freeze, then add your preferred ice cream flavor to the top.
- Filling Options – If you want to do something different than hot fudge and crushed Oreos, some other options could include salted caramel sauce, peanut butter, butterscotch sauce, crumbled chocolate chip cookies, peanut butter cookies, shortbread cookies, chopped Reese’s cups, chopped brownies, or Thin Mint cookies.
- Serving – Remove the cake from the freezer about 30 minutes before serving so that it is easier to slice through. You can also run a sharp knife under hot water before slicing.
- Storage – This cake should be kept covered tightly in plastic wrap in the freezer for up to 3 months.
More Ice Cream Cakes!
- Ice Cream Sandwich Cake
- Banana Split Ice Cream Cake
- Pretzel Strawberry Ice Cream Pie
- Cookies and Cream Ice Cream Cake
Watch How to Make a Homemade Ice Cream Cake:
If you make this ice cream cake recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Homemade Dairy Queen Ice Cream Cake
Ingredients
For the Cake:
- 2 quarts (1892.71 ml) chocolate ice cream, freshly churned or softened
- 1 recipe Hot Fudge Sauce, prepared and cooled
- 24 Oreo cookies, finely chopped
- 2 quarts (1892.71 ml) vanilla ice cream, freshly churned or softened
For the Whipped Cream Frosting:
- 2 cups (476 ml) heavy cream
- 4 tablespoons granulated sugar
- 2 teaspoons vanilla extract
Instructions
- Lightly butter a 9-inch springform pan.
- Spread the chocolate ice cream into an even layer in the bottom of the springform pan. Place in the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you’ll need to rewarm briefly), then sprinkle the chopped Oreo cookies, pressing lightly so that they adhere to the hot fudge. Return to the freezer for at least 30 minutes. Lastly, dollop the vanilla ice cream over the chopped Oreos and gently spread into an even layer. Freeze for at least 8 hours, or overnight.
- At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off. Remove the bottom of pan. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.
- While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.
- Spread the whipped cream on the cake, working quickly so that the ice cream doesn’t melt. (If it gets soft, just pop it back into the freezer for 5 minutes.) I used a Wilton #21 decorating tip to pipe a shell border around the top and bottom of the cake. Decorate with sprinkles on top, if desired.
- Remove the cake from the freezer 5 minutes before serving to soften it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.
Notes
- You can substitute 2 cups of store-bought hot fudge for the homemade.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
The recipe was originally published in June 2015.
Photography by Dee Frances.
Followed directions, but when trying to remove from pan the layers separated and ice cream already started melting and the bottom layer was nearly gone. Very disappointing.
Used toffee oreos with a vanilla/java cup ice cream split. Didn’t use all of the crushed oreos on the inside and had lots of homemade hot fudge left over when I judged there to be enough for the inside layer. Didn’t have enough whipping cream from the recipe amount to do pipings. Topped with left over cookies and crumble. Delish!
Do you have multiple versions of this recipe? I know I have two different ones!
No, just this one!
Can you use regular locate store bought chocolate cookies instead of Oreos
So for the frosting, I assume you have to take it out of the springform pan to frost all sides and then you put it in the freezer without the pan maybe on a plate to freeze the rest?
Yes, that’s correct!
A 9 inch cake pan is not big enough. I used a 10 inch spring form pan and it was not big enough either. If I had used 1 quart of each the ice creams and half of the hot fudge, it would have worked better.
this was such a good recipe! i made it for my family and they absolutely loved it! The instructions were easy to follow and made it easy for me to read. Keep up the good work!
Definitely a 5 star.
So yummy!
Delicious ice cream cake!
I’ve made it 2x now. 2nd time had another 9 inch on top. Risky, I know.
Made all the kids at a party say “Whoa!”. Thank you for sharing!
I’m excited to try this but curious to know how far in advance it can be made? I’m worried the cookies will be very soft if I make it too fast in advance.
Hi Rebecca, It’ll be in the freezer, so you shouldn’t have an issue. I would probably make it within a week of when you want to serve it, mostly for keeping the whipped cream fresh. I usually make it a day or two in advance.
This recipe is great! I’ve made other Fudge toppings but this is by far the best! There is an easy trick to thawing the ice cream. The microwave! When ice cream is too hard to scoop, I put it in the microwave at 100% power for 10 seconds or so. But for softening the ice cream for this, I used 60% power for 1 minute. For those just starting out with this method, I would use 60% power at 30 second intervals so you don’t turn it into milk.
I’m excited to try this but curious to know how far in advance it can be made? I’m worried the cookies will be very soft if I make it too fast in advance.
Powdered sugar or granulated sugar? Says it powdered at the top in the picture and granulated in the list at the bottom
Hi. Love the recipe site.
I have been entering my own recipe electronically for the use of family. Can you tell me what site you use to calculate the nutrition facts. I am curious on where my recipes stand for nutrition are the good or not!
This is my favourite go to ice cream cake. The chocolate sauce is the best! It’s so easy to customize to each persons liking. Today I did mocha bottom, sauce, homemade edible cookie dough and then vanilla mixed with more cookie dough. I actually made a giant cookie base to put it in as well. This cake is perfect to mix up!! Have fun with it.
I’ve been making this cake for my stepsons’ birthdays for years!!! Everyone loves it, and it’s easy to make since you only have to do a little bit at a time. I’ve found that I usually have enough left over ingredients to make two smaller cakes in 4″ spring pans. So we have the big cake for their birthday parties and then we have the two small “baby cakes” leftover for later on.
Fabulous recipe as always from Brown-eyed Baker! I’m never disappointed. Thank you! Crumbled cookie crumbs are nice for decorating the cake.
I would love to make this in a 9×13 pan for a group! How would you adapt recipe for a 9×13? I appreciate your help!!
Using the amounts of ingredients listed, I could not actually fit everything into a 9in cake pan, so I’d almost say you’d want to use a 9×13 pan. I could be wrong though!
Easy and yet delicious, will be sure to make for my grandson!
I’ve been a fan for years, stopped for a few (illness) and have been back for awhile now. Thank you for all the recipes, your stories and the obvious love you have for your family.
Hi M – Making this for my kiddo’s birthday and just curious about the whipped cream frosting. We are doing a theme cake and need to do a bit of decorating – can I color the frosting or will it fall?
I know it will be a lot of decorate – freeze – decorate – freeze. But that is okay for me!
pretty good i actually like it.
frosting didn’t work at all
Amazing!!! I used mint chip ice cream with the fudge middle and it was a huge hit! I will 100% be making this every summer birthday!
Great Ice Cream Cake recipe! The middle fudge sauce is top notch, really levels it up! The real whipped cream icing is simply amazing! I’ve got a hunch this will be the start of a family tradition for us, too!
I just used the two packages of ice cream (so essentially, half!) and it still came out wonderful, but next time I will use 3 cartons of ice cream to make it perfect (one will be a half chocolate, half vanilla). 4 cartons won’t fit into my springform pan, for sure.
I used parchment paper on the bottom, and substituted coconut oil (instead of the butter) on the sides. The hot towel trick worked great, and I kept a hair dryer on the ready, just in case. The hair dryer actually worked the best to help peel the parchment paper off.
Thank you so much for this!!!!!
This recipe is great! Did it all as stated, even the fudge sauce, and it turned out good, looked good and tasted good. (Well, true to recipe comment form, I did sub in cookies and cream ice cream for the chocolate ice cream per my kid’s request, but I don’t think that affected anything.)
What I did slightly different in the assembly which made it super easy to handle was to line the whole pan in plastic wrap and use acetate wrap around the sides so that I could feel comfortable going a little higher up the edge of the pan. When the top layer was frozen I put plastic wrap over that too. Popping it out of the springform and flipping was a cinch.
I have never been to a Dairy Queen, so have never known about this classic cake. I was just looking for tips on making and frosting an ice cream cake. I will absolutely make this again! It was quickly deemed a must-have-again. Thanks!
Been working on this 2 days just to get it right. And make each layer good and solid. Get excited
What’s the 12 hour rule on icing this cake? Was going to prep today and serve tomorrow? You should not do?
You can definitely make it the day before!
is there any way i could make the frosting chocolate instead of vanilla? btw love the cake! it tasted amazing!
For chocolate whipped cream, I use 2 cups heavy cream, 1/2 cup sugar (I like to use icing sugar but fine granulated is good too) and 1/4 cup cocoa powder. Whip as usual.
This ice cream cake recipe was fabulous. It is pretty easy to make and yet looks so impressive. My guests remarked that it was the best ice cream cake they ever had. Thanks for this gem.