My copycat Dairy Queen ice cream cake brings back all the birthday memories—chocolate and vanilla ice cream, that cookie crunchy fudge layer in the middle, and creamy whipped topping, all made right at home.

What Is a Dairy Queen Ice Cream Cake?

This Dairy Queen Ice Cream Cake recipe is a copycat of the renowned DQ classic, combining layers of vanilla and chocolate ice cream, the signature hot fudge, and crunchy cookie crunch center. The contrast of creamy textures and rich flavors in this dessert make it the best Dairy Queen cake based on a beloved classic.

Our homemade ice cream cake recipe lets you save money and make your own customizable version!

DQ Ice Cream Cake Ingredients

• Chocolate ice cream: Use your favorite store-bought brand or make your own homemade chocolate ice cream.
• Vanilla ice cream: Use your favorite store-bought brand or make your own vanilla ice cream from scratch.
• Chocolate sandwich cookies: I used regular Oreo cookies for my chocolate crunchies, but you can use any generic brand with a cream center. Vanilla sandwich cookies will taste delicious, too!
• Salted sweet cream butter
• Hot fudge sundae topping: I used Smucker’s store-bought brand, but feel free to use your favorite or make your own hot fudge sauce. You can also substitute the hot fudge with caramel sauce.
• Heavy cream
• Powdered sugar
• Clear vanilla flavoring
• Colorful sprinkles (optional garnish)

See the recipe card for full information on ingredients and quantities.

How to Make a Homemade Dairy Queen Ice Cream Cake

1. Bake The Cookie Crunch: Combine the crushed cookies with melted butter. Spread the coated cookie crumbs in an even layer on the prepared baking sheet and bake at 350 degrees Fahrenheit for 7 – 8 minutes. Cool completely.
2. Begin With The Base: Spread the chocolate ice cream into the bottom of the springform pan. Place it in the freezer for 30 minutes to 1 hour.
3. Make The Middle Layer: Spread the softened hot fudge over the top of the chocolate ice cream layer. Sprinkle the baked cookie crumbs over the hot fudge. Return to the freezer for 1 hour.
4. The Top Layer: Spread the vanilla ice cream over the cookie crunch layer. Return the springform pan to the freezer for 4 – 6 hours, or overnight.
5. Form The Frosting: Beat together the heavy cream, powdered sugar, and vanilla on medium speed, just until the powdered sugar is incorporated, then beat on high until stiff peaks form.
6. Decorate The Dessert: Remove the outer sides of the pan and the plastic wrap, then lift the cake onto a plate. Frost the sides and top of the cake and then pipe a pretty pattern around the edge. Top with colorful sprinkles.
7. Slice And Serve: Place the cake back into the freezer until you are ready to serve. Enjoy!

Tips

• Prep the Pan: Line a 9-inch springform pan with plastic wrap and freeze while baking the cookie crunch. A round cake pan works too.
• Soften Ice Cream: Let it sit out 15–20 minutes so it spreads easily.
• Warm the Fudge: Microwave for 20–25 seconds (lid off!) to soften for spreading.
• Chill the Bowl: Freeze your metal mixing bowl 30 minutes before frosting.
• Check Freezer Space: Make sure your cake pan will fit before you start.

Serving Notes

Store the ice cream cake in the freezer, wrapped in plastic, or in an airtight container. Let it sit out a few minutes before serving to soften. Use a sharp knife dipped in warm (not hot) water for clean slices.

Makes 12 servings, or more if you cut smaller kid-friendly pieces.

Storage Instructions

Store any leftovers in a cake carrier in the freezer for up to 7 days. Uncut cake can be wrapped tightly or sealed in a container for up to 1 month.

For the best taste and texture, eat the cut cake within a few days.