Dairy Queen Ice Cream Cake
A delicious homemade version of the iconic Dairy Queen Ice Cream Cake featuring layers of chocolate and vanilla ice cream, fudge, and a crunchy cookie crust.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust
- 20 pieces Chocolate sandwich cookies, crushed
- 4 tablespoons Salted sweet cream butter, melted
Ice Cream Layers
- 1 quart Chocolate ice cream
- 1 quart Vanilla ice cream Vanilla bean flavor works best
- 11.75 ounces Hot fudge topping
Whipped Topping
- 2 cups Cold heavy cream
- 1 cup Powdered sugar
- 1 teaspoon Clear vanilla flavoring
- Colorful sprinkles Optional garnish
Instructions
- Combine the crushed chocolate sandwich cookies and melted butter in a bowl. Stir until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Freeze for 10–15 minutes.
- Let both the chocolate and vanilla ice cream soften slightly at room temperature for easy spreading.
- Spread the chocolate ice cream evenly over the chilled crust. Spoon and spread the hot fudge topping over the chocolate layer. Spread the vanilla ice cream gently on top of the fudge layer.
- Cover the cake with plastic wrap or foil and freeze for at least 4 hours or overnight until completely firm.
- In a chilled mixing bowl, beat the heavy cream on high until soft peaks form. Add powdered sugar and clear vanilla, continuing to whip until fluffy and stiff.
- Remove the frozen cake from the springform pan. Frost the top and sides with whipped cream. Add sprinkles or your favorite decorations.
- Use a sharp knife dipped in warm water for clean slices. Serve immediately and enjoy the creamy, crunchy, chocolaty layers!
Notes
Store the ice cream cake in the freezer, tightly covered with plastic wrap or in an airtight container. It will stay fresh for up to 7 days. Allow it to sit at room temperature for 5–10 minutes before slicing for best results.