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.
I can hardly wait to try this recipe. Has anyone tried using cool whip versus whipped cream??
Mine did not freeze enough even though I followed instructions and made my freezer colder. It was still a yummy mess. Could only fit 2.5 quarts ice cream in my pan.
Do you use flour besides sugar of the nella and chocolate sir
I have made this before and it is delicious. This time, however, the cake split in two where the crumb mixture was. Ideas?
After reading comments I’m afraid of not doing it right with the granulated sugar. Am I able to use icing sugar?
For sure you can use icing sugar.
This was a HUGE hit, and relatively easy to make! Just make sure you allot enough time for proper freezing. The whipped cream with granulated sugar was fine – not grainy at all…maybe the mixer matters? I used a stand-up mixer. Anyway, everyone loved it! THANKS
Can you freeze the cake after applying the icing as well?
Yes!
I put parchment paper in my 8 inch pan make sure it hangs over the sides of the pan. I use chocolate ice cream for the bottom and then I used moose track ice cream in my other round 8 inch pan with parchment paper I put wax paper on top then I double wrapped Each pan in Saran Wrap. Then I put in freezer. Once it was completely frozen I left it in the freezer for about 6 hours. Then I lifted up the parchment paper. Easy to peal off then I put the ice cream put on my 10” cardboard I put Hersheys hot fudge in the middle with heath milk chocolate English toffee bites on top of Hershey’s fudged Than I added more Hershey’s fudge on top of the heath toffee bits Then I put the moose track ice cream on top. I got a box from Walmart fit perfect put it in the box back in the freezer while I make the whipped topping.
I made this recipe and had rave reviews. Everyone said it was better or as good as DQ or store bought. The frosting i made and put on my devils food cake and red velvet cupcakes, and they went fast. I am now getting requests for me to make these with the frosting, as well as requests to make the ice cream cake.
Thank you so much for such a great recipe. I love your videos and appreciate you making them for people to follow, you are so talented!
This sounds so good! Do you think you could make up the cream frosting and refrigerate ahead of time? I’m up against it time wise and trying to make it work 😂
I have been making this cake for many years. I have always received numerous compliments at many events I have made it for. The whipped topping was not grainy at all and it was easy to make. I have even substituted the hot fudge with Smucker’s sundae syrup and it was just as good. I highly recommend this recipe and I have also passed it on to others who have asked for it. They also received compliments .
Works really well – not sure about the complaints on here. Granulated sugar in whipped cream works perfectly well and isn’t grainy. Just make sure to add it in the beginning and it will dissolve with the whipping process. Use plenty of hot fudge and your cookies will stick. Works really well, comes out great, and tastes great. Was a hit at our house. I simply don’t understand the complaints here, clearly they weren’t capable of following the extremely simple directions.
Made this for my friend’s birthday a couple months ago. Really good. Only thing is granulated sugar does not work for making whipped cream, you need confectioner’s sugar.
using granulated sugar was a big mistake and now my icing is grainy. Now what do I do to remedy this situation , without having to start all over?
My son doesn’t really like cake – or chocolate. He told me this year he wants an ice cream cake ( he has never had one, just heard rumours about them…). Has anyone made this with an alternative to hot fudge sauce? I would probably use vanilla ice cream and mango sorbet, so thinking maybe a strawberry or raspberry sauce for the layer with the crumbled cookies, but I wondered if there is something crucial in the thickness of hot fudge sauce, that makes it freeze differently and bind the cooky layer more effectively?
I used 1 quart of each flavor of ice cream. 2 quarts total. I dont think 4 quarts couod possibly fit in a 9 inch springform pan. It makes a delicious cake tho!!
I did the same. It still barely fit in the 9” springform.
Having the same trouble here- I made a double batch (2 quarts) of chocolate – that and the fudge and cookies have filled my pan to the brim before the vanilla is added. Will attempt to do that later in a separate pan and join the two after freezing.
I love anything relates to ice cream cake :) Can’t wait to try this recipe. Thank you for sharing!!
I am now 2/3 done with this recipe and it’s clear that 3 quarts of ice cream won’t fit in it. I should have used my old school cake pans, with chocolate and cookies in one, and vanilla and fudge in the other one.
I am making this with a 9 or 10 inch springform pan. I tried to put all of a 1.5 quart thing of chocolate ice cream. It took up the majority of the pan so I took some ice cream out. I hope it doesn’t make this cake 99 percent vanilla. It’s for my dad’s 82nd birthday because he doesn’t like regular ice cream.
YES to making your own. I have been making ice cream cakes for years (daughters fave!). Great alternative to the WAY OVERPRICED DQ cakes – it is utterly absurd what they charge for not even real ice cream!!
I made this for my son’s birthday. His words were.”Mom , this is the best!” Everyone loved it! I was nervous about messing it up, but the directions were easy to follow. I even used the recipe here for the fudge sauce, which is amazing! This is a keeper! Thank you for sharing and for explaining each step so well!
I made this for my sons birthday. He requested an ice cream cake made by me. This was perfect and everyone loved it.
Made this 2 days ago for my fiances birthday and it was one of the best ice cream cakes I’ve ever had! I swapped mint Oreo bits for the regular ones and we’re already planning what other combinations we want to try :)
Looks delicious! Thanks for the great recipe, you never fail to come up with something wonderful to eat.
Can I make this cake, frosting and all and the re-freeze it for a party in a few days?
Yes, absolutely! Enjoy!
Hi Michelle, THANKS for the great post! Adorable photos, love your house, and may try to make the ice cream cake in individual servings?? :-)
Hi, I made this past Sunday. It was great except the cookie layer the crumbs were too flaky and powdery. It did not stick on the ice cream. I am not sure what I did wrong but could it be because I crushed the Oreos in a food processor vs chopping them with a knife? How should the cookie consistency be? Also can I frost and keep it in the freezer for two days? Thank you in advance for your response.
Hi Rima, They should still be a bit chunky, so the food processor may have made them too fine. And yes, it will keep just fine in the freezer for two days.
Has anyone tried this as a 9×13 cake? I don’t need it to springform. I was just going to try and cut and scoop out of a regular cake pan or even pyrex.
I make a similar ice cream cake but find that 24 OREO cookies is way too much. I take the cream out of mine and fill up a Fiesta Gusta Bowl with the Cookies. Then I crush coarsely in a plastic bag with a rolling pin. I am able to use 2 containers of Breyer’s ice cream in my cake and I use whipped cream but I stabilize it so the piping turns out a lot better. Ice cream cake is very requested in our house and it is so easy to make.
BEST RECIPE! I’ve made it two times for gatherings and just got a message from my dad: “do you think you could make that ice cream cake for Fathers Day dessert?” YES!! It’s a bit of a labor of love but worth every second. Way better than store bought! And sooo fun to create!! Thank you for this recipe!!!
I am making this now (almost done) but I did want to ask about the recipe. The recipe calls for 2qt of each kind of ice cream so in total 4qt in a 9″ springform pan but once I got 1qt in the pan the pan was half full. I went ahead and put 1qt of each flavour and it filled the pan to the top exactly. Did you mean 2qt ice cream total? Also when I flipped the cake out of the pan I was unable to lift off the bottom part of the springform pan as using 24 cookies there was just a layer of loose cookie crumbs so the cake was seperating where the cookies are. It’s like there was not enough fudge and too much cookies. I used the 2 cups of fudge. Anyway it all seems to be working out with a bit tweaking. Thanks for the recipe.