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Homemade Dairy Queen Ice Cream Cake

Homemade Dairy Queen ice cream cake recipe makes a three-layer ice cream cake with hot fudge cookie crumbs in between the layers. This easy recipe is so simple to customize!

Prep Time
20 mins
Additional Time
5 hrs
Total Time
5 hrs 20 mins
Servings: 10 servings
Calories: 718 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 pint chocolate ice cream
  • 1 pint strawberry ice cream
  • 1 pint vanilla ice cream
  • 10 ounces original or dark chocolate Oreo cookies about 30 cookies
  • 1/2 cup hot fudge at room temperature
  • 2 cups cold heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Sprinkles for decorating

Instructions

    Cup of Yum
  1. Line the bottom and up the sides of a 9-inch round springform pan with plastic wrap or parchment paper, leaving an overhang on 2 sides. This will help you remove the finished ice cream cake.
  2. Remove chocolate ice cream from freezer and let stand until just spreadable, about 10 minutes.
  3. Meanwhile, place the cookies in a large resealable plastic bag, seal bag and use a rolling pin to crush cookies into small crumbs (or zip in a food processor).
  4. Spread ⅓ of the cookie crumbs evenly over bottom of the prepared pan, gently pressing them together with a rubber spatula to form the crust.
  5. Spread the softened chocolate ice cream evenly over crust.
  6. Pour the room temperature hot fudge sauce over the ice cream.
  7. Sprinkle ⅓ of the cookie crumbs over the chocolate ice cream.
  8. Cover pan with plastic, and freeze until set, about 30-45 minutes.
  9. Toward the end of the freezing time, set the strawberry ice cream out to thaw just until spreadable, about 10 minutes.
  10. Carefully spread the softened strawberry ice cream evenly over the chocolate fudge cookie crumbs.
  11. Sprinkle with remaining ⅓ cookie crumbs.
  12. Cover with plastic wrap, and freeze until set, about 30-45 minutes.
  13. Toward the end of the freezing time, set the vanilla ice cream out to thaw just until spreadable, about 10 minutes.
  14. Spread the softened vanilla ice cream evenly on top.
  15. Cover with plastic wrap and freeze until completely set, at least 4 hours or up to overnight.
  16. One hour before serving, prepare the whipped cream.
  17. Add the heavy cream to a large mixing bowl, and beat until you can begin to see beater tracks in the cream.
  18. Add the sugar and vanilla extract.
  19. Continue beating on medium high speed until the whipped cream forms stiff peaks.
  20. Remove the cake from the freezer, and spread with whipped cream.
  21. Sprinkle the sprinkles over the top.
  22. Freeze, uncovered, for 30-60 minutes. I don’t recommend freezing for longer than 60 minutes.
  23. Carefully run a thin knife around the edges to release from the side of the pan before loosening the springform pan.
  24. Using the plastic wrap as handles, lift cake out of the pan and transfer to a serving plate.
  25. Slice and serve immediately.

Notes

  • Ice cream: Feel free to use any flavor of ice cream that you like. You can use any combination of flavors, or you can use one flavor of ice cream if you prefer.
  • Cookies: You can also use any flavor of Oreo cookies that you like. I use regular or dark chocolate Oreos, but you could use mint or any other flavor.
  • Hot fudge: I use homemade hot fudge. If you’re using store bought, be sure that it’s a thicker hot fudge sauce and not a thinner chocolate syrup.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1serving Calories 718kcal (36%) Carbohydrates 89g (30%) Protein 9g (18%) Fat 37g (57%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.01g Cholesterol 89mg (30%) Sodium 406mg (17%) Potassium 473mg (14%) Fiber 3g (12%) Sugar 49g (98%) Vitamin A 1052IU (21%) Vitamin C 4mg (4%) Calcium 185mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 718

% Daily Value*

Serving 1serving
Calories 718kcal 36%
Carbohydrates 89g 30%
Protein 9g 18%
Fat 37g 57%
Saturated Fat 21g 105%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.01g 1%
Cholesterol 89mg 30%
Sodium 406mg 17%
Potassium 473mg 10%
Fiber 3g 12%
Sugar 49g 98%
Vitamin A 1052IU 21%
Vitamin C 4mg 4%
Calcium 185mg 19%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.