Dairy Queen Ice Cream Cake Recipe: A Creamy Delight You Can Make at Home
This homemade version of a Dairy Queen Ice Cream Cake features layers of chocolate and vanilla bean ice cream, a crunchy chocolate cookie crunch layer, sweet hot fudge, and fluffy whipped cream topping. An indulgent and nostalgic treat perfect for any celebration.
Servings: 8 servings
Calories: 550kcal
Ingredients
- 1 to 1½ quarts chocolate ice cream
- 1 to 1½ quarts vanilla bean ice cream
- 20 crushed chocolate sandwich cookies (with cream center)
- 4 tablespoons salted sweet cream butter (melted)
- 11.75 ounce jar hot fudge topping
- 2 cups cold heavy cream
- 1¼ cups powdered sugar
- 1½ teaspoons clear vanilla flavoring
- Colorful sprinkles (optional garnish)
Instructions
- Line a 9-inch springform pan with plastic wrap. Preheat oven to 350°F (175°C). Line a 10x15 inch baking sheet with parchment paper.
- In a small mixing bowl, combine the crushed chocolate sandwich cookies with the melted butter. Stir until all crumbs are coated evenly.
- Spread the cookie and butter mixture evenly onto the lined baking sheet. Bake for 7-8 minutes until slightly crisp. Remove from the oven and cool completely.
- Take the chocolate ice cream out of the freezer and allow it to soften for 15-20 minutes. Once softened, spread it evenly into the prepared springform pan. Return to the freezer for 1 hour to firm up.
- Spread the cooled cookie crunch layer evenly on top of the chocolate ice cream layer.
- Pour the hot fudge topping evenly over the cookie layer and spread it in an even layer. Return to the freezer for 1 hour to firm up.
- In a large mixing bowl, whip the cold heavy cream, powdered sugar, and vanilla flavoring until soft peaks form. Spoon the whipped cream on top of the fudge layer and spread into a smooth layer.
- Freeze the cake for at least 4 hours before unmolding.
- Once firm, carefully remove the plastic wrap from the cake. Transfer the cake to a serving platter. Garnish with sprinkles if desired. Slice and serve.
Notes
Ensure the hot fudge topping is store-bought or homemade with no alcohol.
For a non-dairy option, use vegan ice cream and non-dairy whipped cream.
Allow the cake to sit at room temperature for 5-10 minutes before cutting for easier slicing.
Store in the freezer in an airtight container for up to 2 weeks.
For a non-dairy option, use vegan ice cream and non-dairy whipped cream.
Allow the cake to sit at room temperature for 5-10 minutes before cutting for easier slicing.
Store in the freezer in an airtight container for up to 2 weeks.