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.
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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:
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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.
Hi, in my computer class I am working on a blog. Would it be okay to feature this recipe on it thanks.
could I put parchment paper in the pan first instead of buttering the pan?
Hi Abbie, I’ve tried that on ice cream cakes, but it gets really soggy and rips, so I don’t recommend it.
Should this be made with a 9×3 inch springform like you use for your other ice cream cakes, or is the size the regular 9×2 inch? You don’t specify the height of the pan. Also you don’t use the parchment paper liners for the inside sides of the ice cream like you do in the other ice cream recipes. Is there a reason why they aren’t needed for this cake? Thanks! I’m new to making ice cream cakes and am still learning!
Hi Kim, Sorry about not being more specific with the height – if you have a 3-inch height, I always prefer those, but you can make it with a 2-inch. You can still use the parchment, but there isn’t anything sticky in this recipe, so you should be fine without it.
This cake is awesome! Your directions were awesome and easy to follow. I can’t wait to cut into this in a few hours. It looks perfect!
Thank you for this recipe! Can you specify if you can/should or should not freeze the cake again after adding the cream topping? Ideally, I would like to have the cake all set and decorated before company arrives. Any suggestions from anyone on this site would be appreciated!
In the interest of being a team player, I felt that after reading your question that it was my moral duty to pull a piece of my leftover from Saturday cake…there was a bit left that I am savouring. ;) I iced the cake Saturday at noon, and put it back into the freezer until I served it closer to 6pm. Even today it is holding together nicely, and I don’t really see any downside to it having been in the freezer since then.
Michelle does say in the recipe to ice it prior, but try not to freeze it for any longer than 12 hours prior to serving…maybe the whipped cream just loses a bit of texture if frozen longer? It’s still yummy today tho.
Thank you, Liz! I appreciate your reply and love that you conducted the taste test. ;) I just made the cake, will ice it in the morning, and serve at night! Can’t wait for everyone to try it!
Hi Patty, You can definitely freeze it again once the whipped cream is on… I just find that the whipped cream tends to get a little bit of an off taste once it’s frozen for awhile.
This was so yummy! I made it for a July 4th party and it all got eaten…so did the leftover Oreos. Thanks for a great recipe!
Hi Michelle,
The cake looks great, and I’m going to make it for an upcoming bday party on Juky 10th that we are hosting. If I make the cake portion a week prior in the springform pan, is it reasonable for me to believe that the Oreo mix will still be fairly crunchy when I serve it 6 days later? I read the part about holding off on the whipped cream icing until the day I serve it, but I’d like to get the bulk of the work done this weekend. Thoughts?
L.
PS…I love this blog!
Hi Liz, They aren’t super crunchy because I use the whole cookie including the cream filling (my preference). If you want them super crunchy then I wouldn’t use the cream filling… I’m not sure even if you do that how crisp they will still be in a week’s time.
Thanks! I actually held off until last night to start it…the vanilla custard is chilling in the fridge and will be churned in the morning for a Saturday presentation, so all should be good. So far I do have to agree that the chocolate ice cream is to die for, lol….hopefully my vanilla ice cream efforts work out as well!
Thank you!
And…the crowd LOVED it. I’ve made plenty of yummy desserts before, but this one was quite the show stopper! It was delicious! I messed up the first batch of chocolate, as I didn’t cook it until it was thick enough, and also I don’t think that I let it chill enough before I put it into the ice cream maker, however the 2nd batch and then the vanilla turned out awesome! Thank you for the great recipe!
L.
You’re very welcome! I’m so glad it was a hit!
Ok, I am not a fan of ice cream cakes without a layer of cake, but I am a huge BEB fan and had a son with a birthday who loves ice cream cakes, so I made this recipe. Delicious! I loved the fudge and Oreo layer. I used Schwan’s Vanilla Bean and Chocolate ice creams and a pre-made fudge sauce(only because of a time issue and because if I made it from scratch, I would be eating more than my son!). The only issue I had was that the 9″ Springform pan was too small for the amount of ice cream the recipe called for.
Thank you, for another outstanding recipe!
Your post inspired me to make a peanut butter version for my dad for Father’s Day (let’s just say I know where my peanut butter addiction came from… Thanks dad) I had been trying to figure out what to make for him and it hit me! Ice cream cake!! I used the mousse filling from Jif’s peanut butter pie recipe and folded in Reese’s PB cups and used that in place of vanilla ice cream. I am excited to taste the outcome!
I used to make these cakes in high school. The crunchies are chocolate graham type crumbs mixed with chocolate cone coating :)
I love the crunchies … when you said Chocolate cone coating… what is that? and how would I come about that or make it?? thanks!
Add Magic Shell to the crushed up cookies. (and I would recommend using just the cookies, not the cream center, if you want it to taste more like DQ).
This made me laugh. I know exactly what you mean about the crunchies being too crunchy! My family always got DQ cakes, but there was never enough fudge and I hated the crunchiness. It made me shiver and bothered my teeth. I’ll try this!
DQ Ice Cream cakes were always a birthday tradition in my family growing up. We kept it going by serving it at our wedding instead of classic cake! It was such a hit, I think everyone has some happy memory associated with them.
Just an FYI – if you order an ice cream cake at DQ, you can ask them to add extra layers of the chocolate goo. I saw them making them once and the chocolate crunch/fudge layer is a premade disc that they drop in between the layers. They will put 2 or even 3 in, rather than just 1, if you ask!
I make one very similar to this except I make it in a 13x 9pan . I buy the ice cream in the square box. So I peel off the outer peel and then cut box shape icecream into slices. So much easier to assemble and perfect for this hot weather.
oh wow! This looks too good not to try! Everyone loves ice cream in our house (who doesn’t!) but I think they’d love it even more if I were to make it into a cake.
Ice cream cakes are hard to put together but this one looks so good! And I completely agree, there was never enough fudge filling! This is giving me such great memories! And such terrible cravings. ;)
A DQ cake was always something super special that I would get to have at other kids’ birthdays. When I met my husband, he told me his parents always got him a DQ cake and he still missed those days. For his 30th I got him a DQ cake and you’d swear I got him a Rolex, the way he lit up! Can’t wait to make our own at home :)
Since I am the birthday cake baker in my family, I don’t get a baked cake unless I bake it. So my family buys me an ice cream cake every year. This looks exactly like the cakes we used to get from Carvel as a kid, and they were the best. I guess now that I found a recipe that I like I’ll end up making my own birthday cake next year.
I LOVED Carvel as a kid! With a summer b-day it was my cake of choice.
Not sure the Texas DQ”s make the cake. Have never heard of one.
Love this re-creation, Michelle! I haven’t had a DQ cake in years, but my favorite part was the fudgy, chocolate crunch filling, too! So good! Your cake is mouthwatering! Thanks for the recipe!
Oh no- the fudge is my least favorite part… I keep one of these DQ cakes in my freezer at all times. I cut them into slices and wrap them in tin foil- a perfect one slice snack at any time! However, I hate the fudge part- recently I asked them to make me one without the fudge but they won’t do it. Sad… They will however add another crunchy/fudgey layer- which I loved! .
Depending on the DQ, at least the one I worked at, the cake crunchies and fugde come prepackaged, together. So there would be no way for them to make one without the fudge. :/
Do you think they could make one with only fudge center?
I am a decorator at DQ and we make cakes without fudge or cookie crunch or chocolate ice cream for those that don’t like it or are allergic. Our fudge and cookie crunch is separate so we can do that. If there are a few DQ’s close by, ask around. They may just do it for you. Give at least 48 hours notice but 4 or 5 days is helpful!
THERE.JUST.AREN’T.WORDS… I LOVE DQ cakes! I must make this (although I’m going to have to think about the cookies – I love the crunchies – maybe Oreos without the cream?). I took my son to DQ for the first time a few months back. He was enthralled with the cakes in their freezer. He might crown me mother of the year if I make this! I know what I’m doing this weekend.
I’ve never been a die hard cake fan! So, growing up, I always requested ice cream sundaes or donuts! But this is the type of cake I would eat.
I love this idea! Making it for Father’s Day for sure!
Oh my! This looks like one amazing birthday cake! We never got ice cream cakes as kids. Maybe it’s time to have one as an adult!!!
Only once in a blue moon do I open my email and see something I need to make RIGHT NOW. This is it! So excited.
O M G this is unbelieveable! That cake is one of my favorite treats!
I am SO excited…my birthday is coming up and I just might make this for myself! :-)
I’m not that keen on DQ or any kind of ice cream cakes but you had me at your Hot Fudge Sauce…I have made it a few times and I definitely eat it with a spoon. It is amazing!!! My mom used to make us package cake mixes with a very thin layer of icing but my wish was for a store bought cake with a thick layer of that very unhealthy icing made with shortening…yuk! A moist chocolate cake with homemade buttercream would be my wish now…or German Chocolate Cake or a Passionfruit Mist cake which is white cake with passionfruit flavours icing and white chocolate shards…yum!
A DQ cake was like the best bday cake ever when I was growing up (that or one of those giant Mrs. Field’s cookie cakes!) This looks wayyyy better than DQ’s! Pinned!