Easy Ice Cream Cake (DQ Copycat)
User Reviews
4.9
Easy Ice Cream Cake (DQ Copycat)
Description
Easy Ice Cream Cake (DQ Copycat) combines two types of ice cream with Oreo crumbs and chocolate fudge to create a layered frozen dessert. The base layer uses fluffy whipped vanilla ice cream pressed into the sides and bottom of a springform pan, topped with a layer of crushed Oreo cookies pressed lightly to stick. Warmed chocolate fudge sauce is poured over the cookie layer before freezing until firm. Then, whipped chocolate ice cream tops the cake, which is frozen again to set. This assembly technique results in a rich, creamy cake with texture contrast from the crunchy Oreos and smooth fudge.
The ice cream is beaten briefly to create a spreadable consistency while still frozen, which helps in layering and forming the cake inside the pan. Freezing for several hours or overnight at key steps ensures the cake holds its shape for slicing. The final cake can be decorated with whipped cream, sprinkles, or cherries as desired.
This recipe is suitable for warm weather or special occasions when a no-bake frozen dessert is desired. It serves multiple guests and captures the flavors of a classic ice cream cake you might find at Dairy Queen.
Ingredients
For the cake:
- 2 quarts vanilla ice cream
- 1 package Oreo cookies coarsely crushed (3 cups)
- 2 cups chocolate fudge sauce
- 1 quart chocolate ice cream
For the frosting:
- 1 quart heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Sprinkles for decorating, optional
- maraschino cherries for decorating, optional
Instructions
To make the cake:
- Line a rimmed baking sheet with parchment paper or wax paper. Set a cold spring form (9-inch or 10-inch) pan ring (no bottom) on top.
- In a stand mixer fit with the paddle attachment, beat vanilla ice cream until fluffy but still frozen, about 2 minutes. Spread thickly around the sides of the springform pan, then use the rest to cover bottom of pan.
- Top evenly with crushed cookies, pressingly the crumbs lightly in to the vanilla ice cream.
- Carefully heat the fudge sauce just enough for it to pourable. Pour evenly over the cookie crumbs. Freeze at least 8 hours or overnight.
- In a stand mixer fit with the paddle attachment, beat chocolate ice cream until fluffy but still frozen, about 2 minutes. Spread on top of the fudge-cookie layer, smoothing the top (should be even with top of springform pan).
- Cover with parchment paper or wax paper. Freeze at least 4 hours or overnight.
To unmold the cake:
- Peel the top layer of parchment away. Place a large plate or serving platter on top of the cake. Gently flip the cake and plate over so the cake is right-side up on the plate (chocolate layer should be on the bottom, vanilla on the top). Peel the second piece of paper away.
- Gently loosen the springform pan and wiggle it until it slides smoothly off the cake. Freeze while preparing the whipped cream.
To decorate the cake:
- In a stand mixer with the whisk attachment, whip together cream, powdered sugar, and vanilla until soft peaks form. Frost the cake completely.
- Use a piping bag with extra whipped cream to add flowers or other designs if desired. Or, top with sprinkles and maraschino cherries.
- The cake can be eaten immediately, but for best results freeze at least 8 hours or overnight before serving. Cover and freeze up to 1 month in advance (or keep it in the freezer and continue eating it for up to 1 month).
Notes
- Use crushed Oreos evenly pressed into the vanilla ice cream layer to maintain structure and achieve the best texture contrast.
- Freeze the cake layers separately and thoroughly to ensure clean slices and proper firmness when assembling and serving.
- The fudge sauce should be warm enough to pour but not hot, to avoid melting the cookie layer or ice cream.
- This cake can be stored in the freezer for several days; wrap well to avoid ice crystals forming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 847 kcal
% Daily Value*
| Calories | 847kcal | 42% |
| Carbohydrates | 91g | 30% |
| Protein | 11g | 22% |
| Fat | 50g | 77% |
| Saturated Fat | 29g | 145% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 424mg | 18% |
| Potassium | 596mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 66g | 132% |
| Vitamin A | 1615IU | 32% |
| Vitamin C | 2mg | 2% |
| Calcium | 279mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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