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:
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.
I have been making a recipe similar to this for years….If you whip your ice creams with a half container (8 oz.) of Cool Whip it tastes more like DQ and also mix your oreo cookies with about a 1/4 c. melted butter or margarine they are more like DQ crumbs.
So I just did the 2 quarts chocolate and now the Oreos layer and I’m only left with a half of an inch to place the vanilla ice cream on top 😑 I used the 9” spring form pan so I’m not sure. Next time I’ll definitely try using 1 quart of each ice cream that way it’s even layers…..
I made this for my daughters second birthday yesterday and everyone loved it!! I only used a pint and half of each ice cream. I also used Carmel instead of fudge and cookie dough ice cream instead of vanilla. My spring form pan was filled to the brim so I’m glad I didn’t used two pints of each. I think on pint of each ice cream would be plenty.
This was super easy to make and just like the Dairy Queen cakes I remember having for my birthdays as a kid. Thanks for the recipe!
We have to watch for gluten free and low sugar recipes. I took this one – substituted the ice cream with Blue Bunny no added sugar and used the Gluten free sandwich cookies. Diabetic and Gluten Free were satisfied. I thought it was great and couldn’t tell the difference. EVERYONE ate it!
I am giving this a 5 star rating because it is sooooo delicious but…..the recipe called for way too much ice cream! I didn’t have enough room in the pan for the vanilla ice cream layer. Next time, I will reduce the amount of ice cream. Otherwise, it was perfect! Everyone said it was better than any ice cream cake they ever had! I used jarred hot fudge but I will definitely try the homemade sauce sometime.
This cake turned out great & everyone loved it!, thank you! But I wanted to add that I used a 3″ springform pan and one regular (1.5quart) container of each flavored ice cream was plenty. You don’t need 2 of each. Also the amount of crushed cookies seemed off to me as well and I ended up using half. Next time I might just use the extra crushed cookies on the bottom. I agree the whip isn’t as tasty after the 1st day. : ) Also I used Nestle syrup instead of the homemade fudge and it worked just fine. It was a tad drippy on an edge or 2 so maybe keep it a centimeter inside the ring when you’re filling it in, but the whip will cover it well so it’s shouldn’t be a deal breaker. I think I’ll try using wax paper next time. I was afraid to remove the bottom of the springform pan, and it got a few scratches in it when we cut the cake.
How long will it keep in the freezer? I made my son one for his bday and now he’s sick so we have to postpone the party :(
Hi Sarah, I’m so sorry to hear your son is sick! This will keep for up to 1 month in the freezer.
Woww. Looks easy but should often go into the freezer yes. I am interested to make this Dairy Queen Ice Cream Cake display in my showcase. Thank you very much!!
Will the fudge stay soft after it’s been frozen? (Does it ooze somewhat still?)
Hi Rebekah, Yes, it will be soft but not frozen!
Hi everyone, has anyone added a layer of actual cake to this recipe rather than it being all ice cream (and crunch mix, etc)? I love ice cream and cake together and just thought I would throw this question out there. THANKS SO MUCH!!!!
I noticed in your pictures that the chocolate layer is much thinner than the vanilla layer, yet the recipe calls for 2 quarts of each flavor. Is this correct? I’m in the middle of making this and after adding the fudge and cookies, my springform pan is almost full. I know 2 quarts of vanilla will not fit in the pan.
Hi Jackie, They look uneven just because of the way they got pushed down; I used the same amount of both.
Please can you tell me the height of the pan you used and the approximate end height of the cake. I need to ensure there is adequate height in the freezer for it.
Hi Alicia, This is the springform pan I have – http://rstyle.me/n/csg9recaugx – it’s 3.5″ high. The end height of the cake doesn’t quite come up to the top.
I’m so excited to make this for my husband’s birthday! Can you freeze overnight after putting on the whipped cream topping? Or is it better when the whipped cream is fresh?
Hi Jessica, Yes, for sure! I’ve done that many times.
I just made this for my sons b-day tomorrow can’t wait to try it looks delicious…… THANK you for sharing the recipe
I used chocolate and cookies & cream ice cream his favorite
Wow!! Thanks for the great idea! How long will it keep in the freezer? My daughters bday is in a week.
Hi Cassy, A week for sure! I think it would be fine up to a few weeks. Happy birthday to your daughter!
My kids have summer birthdays. DQ has always been their favourite cake. In the last two years they have both been diagnosed with Celiac Disease so no more do cake. So, I’ve picked up some gluten free Oreos and just made this!! I can’t wait to see their faces. Thanks!!!!
Can you make this as a sheet pan size, to feed more?
Hi Chelsey, I don’t think there’s any way you could make this in a sheet pan, as the sides are way too low, the ice cream would melt over before it could freeze.
What a fun cake!
How long can you keep this cake in the freezer before serving it? I’m wanting to make it for a friend’s birthday next Thursday, but my plan was to make it this weekend (and I wouldn’t ice it until the day of) – can the cake last 5 days and be okay still? =\
Thanks!
Hi Ann, I think up to a few weeks would be okay, so making it a handful of days ahead would be just fine!
Can the first batch of ice cream sit in the springform pan overnight in the freezer? My kitchen aid icecream attachment has to refreeze after the first batch before I can make the second batch of ice cream.
Hi Marissa, Yes you could definitely do that!
I just made this for my step-daughter’s 12th birthday, with some minor adjustments. I used oreo ice cream instead of just vanilla and used chocolate oreos for the crumb layer and topped with crushed oreos. Mine didn’t turn out quite as neat but it sure is delicious! Just like DQ and you could customize it anyway you like with different ice cream flavors and cookies! Thanks for the recipe!
Are all springform pans the same height? I’ve just put 2 quarts of the chocolate and it looks so full already. I can’t imagine the layers of cookie and fudge and another 2 quarts of vanilla fitting in there? Also, your picture doesn’t look like equal amounts of each??? Help!!
Hi Amber, Almost all springform pans fall between 2-3 inches high. There are actually equal amounts of each, but when I put the vanilla in, trying to spread it caused the filling and chocolate below to move around a bit, so it looks uneven in places.
Although your items look great,what does this have to do with Fixer Upper?
I’m not sure what you’re referring to with Fixer Upper??
Looks Amaaaazing. Going to make it when the grands come this summer. Except I may add another chocolate ice cream layer. My daughter and grandson are serious chocoholics. :-)
This has become my kids’ favorite cake for birthdays! I love it my family didn’t believe that it wasn’t purchased the first time I served it! ❤️
DQ cakes are the best! Our local one used to use buttercream frosting which is 100x better than whipped and it recently stopped. Highly recommend.
If you put Oreo crumbs on the bottom of the pan, the ice cream won’t stick and it’s easier to remove the pan. Also, as a time saver….use cool whip to ice with. It can be defrosted and refrozen.
You can also use waxed paper and press the ice cream into the pan.
I’m trying it with nutella instead of hot fudge since that’s what I had on hand. Taste test tomorrow! I can’t wait to try this!
I love it! My only suggestion? Dark chocolate fudge stripe Keebler cookies…. Most amazing fudge crunch layer ever!!!!!! Thank you so much!!!!!’
Can’t wait to make this!
Could I make it in a 9 X 13 pan?
Hi Beth, Yes, I don’t see why not! Good idea!