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+ servings

DQ Chocolate Ice Cream Cake (Copycat)

A copycat recipe for the classic Dairy Queen Chocolate Ice Cream Cake, featuring layers of chocolate ice cream, cookie crunch, and hot fudge filling.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 8 hours 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

Cookie Crunch Layer

  • 12 cookies Chocolate creme filled chocolate sandwich cookies (like Oreos) crushed
  • 0.25 cup Salted butter melted and cooled

Cake Filling

  • 2 quarts Chocolate ice cream softened slightly, 1 quart for each layer
  • 12.8 ounces Hot fudge sauce
  • 1 cup Chopped brownie pieces
  • 11.5 ounces Semi sweet chocolate chunks

Whipped Topping & Garnish

  • 1.5 cup Cold heavy whipping cream
  • 0.75 cup Powdered sugar
  • 1 teaspoon Clear vanilla flavoring
  • Chocolate syrup for drizzling

Instructions
 

Preparation Steps

  • Line a 9 inch springform pan with plastic wrap. Place in the freezer.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or heavy duty aluminum foil.
  • In a small bowl, combine the crushed cookies and the melted butter. Stir well.
  • Spread the cookie crumb mixture onto the lined baking sheet. Bake for 7-8 minutes. Cool completely, then break into bite-sized pieces (this is your cookie crunch).
  • Thaw 1 quart of chocolate ice cream for 15-20 minutes until spreadable. Spread evenly into the bottom of the prepared springform pan. Freeze for 30 minutes to 1 hour.
  • Microwave the hot fudge sauce for about 15 seconds to soften. Stir and spread evenly over the first frozen ice cream layer.
  • Sprinkle half of the cookie crunch layer over the hot fudge. Freeze for 1 hour.
  • Thaw the second quart of chocolate ice cream for 15-20 minutes. Mix in 1 cup of the chocolate chunks.
  • Spread the second ice cream mixture over the cookie crunch layer. Freeze for 4-6 hours, or preferably overnight.
  • While the cake is finalizing its freeze time, prepare the whipped topping: Freeze a metal mixing bowl for 30 minutes. Beat the heavy whipping cream, powdered sugar, and clear vanilla flavoring on high speed until stiff peaks form (about 3-4 minutes).
  • Fill a piping bag fitted with a star tip with the whipped cream.
  • Remove the cake from the freezer and quickly release the outer portion of the springform pan. Remove the plastic wrap. Place the cake on a serving plate.
  • Pipe a decorative border (shell or swirl pattern) around the top and bottom edges of the cake using the whipped cream.
  • Sprinkle the remaining chocolate chunks and the chopped brownie pieces onto the top surface of the ice cream cake.
  • Drizzle chocolate syrup over the top. Return the cake to the freezer until ready to slice and serve.

Notes

For the best texture, ensure the cookie crunch layer bakes fully and cools completely before layering. Total time includes long freeze periods required for setting the ice cream layers.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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