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This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream around the iconic layer of chocolate crunchies and chocolate fudge. It is so easy to make and tastes just like the real thing!
Easy Copycat Dairy Queen Ice Cream Cake
As a kid, I rarely had the same birthday cake twice. I like all kinds of cake too much to stick with one. Regular cake, cheesecake, ice cream cakes – you name it. The only one I didn’t need to have for my birthday was a cookie cake, because I knew I could depend on my dad for that one at his birthday. So naturally, I’ve tried quite a few cakes – including ice cream cakes.
So, these days I feel like I’m a bit of an ice cream cake connoisseur. There’s definitely something to love about all the different kinds available, but when it comes to a Dairy Queen ice cream cake, that middle layer of chocolate fudge along with the chocolate crunchies is pure heaven. Often, I’d just dig that right out from between the ice cream and eat it alone. So darn good!
When I started playing around with ice cream cakes several years ago, I did a fair amount of experimenting with that middle fudge layer and finally perfected it. I’ve shared it before, but never for this copycat cake so I’m excited to share it with you today.
How to Make An Ice Cream Cake
First let’s talk about the cake pan. I used an 8 by 3 inch cake pan, because I prefer a taller cake. You could definitely use a 9 inch pan though, and a springform pan would certainly be convenient. All according to what you’re going for.
Once you’ve got your pan, you’ll want to line the inside of it with clear wrap. Now it’s time to make your cake!
- Chocolate Ice Cream: Add your chocolate ice cream and spread it evenly into the pan. Pop the pan and ice cream into the freezer for about 30 minutes so it firms up just a bit.
- Chocolate fudge layer: You’re actually going to make chocolate ganache – it’ll just be a little thinner than normal and have some corn syrup in it. The corn syrup is really essential here. It helps it stay softer even when frozen, giving it that fudgy consistency. It’s not too firm and not too soft and drippy. The fudge layer is added on top of the ice cream and then frozen for another 10 minutes or so.
- Chocolate crunchies: You’re going to use Oreo crumbs and some melted butter for this layer. Mix the crumbs and butter together, spread them evenly onto a baking sheet and bake for about 8 minutes. As it cools, break it up into smaller pieces so you have the perfect little chocolate crunchies. They are seriously perfect! They aren’t big chunks of Oreos (yay!), but because they’ve been baked a bit they still keep their crispiness even when added to the ice cream cake. Perfection!
Add the chocolate crunchy layer and then pop it back in the freezer for about two hours, so the cake can firm up and the layers stay even.
- Vanilla ice cream: Add the vanilla ice cream on top and freeze the cake until it’s firm. When it’s done, frost it with my homemade whipped cream. It uses some powdered sugar to keep it from wilting. It stays stable for days and days making it ideal for an ice cream cake. Decorate the ice cream cake as you like for your occasion and you’re ready to go!
This is seriously the BEST Copycat Dairy Queen Ice Cream Cake! The middle fudge and crunchy layer is pure perfection. You will love it. And just like when I was a kid, you will want to eat the chocolate fudge and chocolate crunchy layer right out of the center!
HOW TO STORE AN ICE CREAM CAKE
This ice cream cake is actually a great recipe to make ahead. You can layer everything together, cover it and leave it in the pan you built it in. It should be fine sitting in the pan for about a week ahead of time. Then you can frost it the of or the day before you need it so that the decorations looks nice and fresh.
After decorating, it’s ideal to store it in a container (such as a cake box or cake carrier) in the freezer. If you don’t have a container that size or space in your freezer, it’ll be fine for a few days in your freezer.
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