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A slice of layered frozen dessert featuring three distinct layers: a creamy vanilla base, a vibrant red berry middle, and a soft pink strawberry top. Decorated with piped whipped cream swirls and colorful candy sprinkles, served on a clean white plate with forks nearby.
Chef Marcy Grece

Homemade Ice Cream Cake Recipe: Dairy Queen Copycat Delight

5 from 10 votes
This homemade ice cream cake brings the magic of Dairy Queen to your kitchen with layers of creamy ice cream, rich hot fudge, and crunchy Oreo crumbs. Perfect for birthdays, family gatherings, or special treats, this dessert is fully customizable and easy to make. Impress your guests with this chilled, show-stopping cake!
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Prep Time 20 minutes
Resting Time Freeze 14 hours
Total Time 14 hours 20 minutes
Servings: 12 serving
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

  • Cake Layers:
  • 10 Oreo cookies 110 g
  • 2 tablespoons 28 g unsalted butter, melted
  • 1.5 quarts 1.42 L chocolate ice cream, softened (or your preferred flavor)
  • 1 cup 8 ounces/227 g hot fudge (homemade or store-bought), divided
  • 1.5 quarts 1.42 L strawberry ice cream, softened (or your preferred flavor)
  • Topping:
  • 2 cups 480 ml heavy cream, cold
  • 1/3 cup 40 g confectioners’ sugar
  • 1 1/2 teaspoons pure vanilla extract
  • Sprinkles optional

Method
 

  1. Prepare the Oreo Crust
  2. Crush the Oreo cookies (including filling) in a food processor or blender until coarse crumbs form.
  3. Combine the crumbs with melted butter until evenly mixed. Set aside.
  4. Build the Ice Cream Cake
  5. Line a 9×3-inch or 10×3-inch springform pan with plastic wrap, ensuring some overhang for easy removal.
  6. Soften the chocolate ice cream for 10 minutes. Spread it evenly into the pan as the first layer. Freeze for 30 minutes.
  7. Warm 1/2 cup of hot fudge until spreadable and drizzle over the chocolate ice cream. Sprinkle the Oreo crumb mixture on top, pressing it gently. Freeze again for 30 minutes.
  8. Soften the strawberry ice cream for 10 minutes. Spread it evenly over the Oreo layer. Drizzle with the remaining 1/2 cup of hot fudge. Cover the pan tightly with plastic wrap or aluminum foil. Freeze for at least 12 hours or up to 2 days.
  9. Make the Whipped Cream Topping
  10. Using a hand or stand mixer, whip the cold heavy cream, confectioners’ sugar, and vanilla until stiff peaks form (about 4 minutes).
  11. Decorate the Cake
  12. Remove the ice cream cake from the springform pan and peel off the plastic wrap. Place it on a chilled cake plate or stand.
  13. Spread the whipped cream over the top and sides of the cake. Use a piping bag with a decorative tip for borders if desired. Add sprinkles as a finishing touch.
  14. Serve
  15. Slice with a sharp knife dipped in hot water for clean cuts. Serve immediately and enjoy!

Notes

Tips for Success
  • Work Fast: Keep the ice cream from melting by working quickly while assembling.
  • Chill Between Layers: Ensure each layer is frozen solid before adding the next.
  • Use Cold Tools: Chill your spatula, knife, and mixing bowl for easier handling.
  • Experiment with Flavors: Swap chocolate and strawberry for mint, caramel, or cookies and cream for a twist.
  • Freeze Leftovers Properly: Cover tightly with plastic wrap or foil to prevent freezer burn.