This Copycat Dairy Queen Ice Cream Cake recipe recreates the popular dessert with layers of creamy vanilla and chocolate ice cream sandwiched between a rich chocolate cookie crunch base and topped with whipped cream and sprinkles.
Ingredients:
Chocolate Cookie Crunch Layer:
- 15 Oreo cookies
- 3 tablespoons unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips (about 3 1/2 oz.)
- 1 tablespoon refined coconut oil or vegetable shortening
Ice Cream Cake:
- 1 1/2 cups vanilla ice cream
- 1 (11.5 oz.) jar hot fudge topping
- 1 1/2 cups chocolate ice cream
Whipped cream topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 1/2 teaspoons pure vanilla extract
To decorate:
- Sprinkles
Method:
In a food processor, pulse the Oreo cookies until finely crushed.
Pour the crumb mixture into a bowl and stir in the melted butter until well combined.
Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil or vegetable shortening. Microwave for 30 seconds, stirring occasionally, until melted and smooth.
Pour the melted chocolate mixture over the cookie crust in the springform pan. Spread evenly to cover the crust. Place the tin in the freezer to allow the chocolate layer to set while you prepare the ice cream layers.
Allow the vanilla ice cream to soften slightly at room temperature until it is spreadable.
Spread the softened vanilla ice cream evenly over the chocolate layer in the springform pan. Smooth over the top with a spatula.
Drizzle half of the hot fudge topping over the vanilla ice cream. Use a knife or spatula to gently mix the hot fudge into the ice cream.
Return the bowl to the freezer until the vanilla ice cream has set, about 30 minutes to 1 hour.
Allow the chocolate ice cream to soften slightly at room temperature until it is spreadable.
Spread the softened chocolate ice cream evenly over the vanilla ice cream and hot fudge layer. Smooth the top with a spatula.
Place the pan back in the freezer and freeze until completely firm, at least 4 hours or overnight.
In a chilled bowl, whip the heavy whipping cream until it begins to thicken.
Gradually add the confectioners’ sugar and vanilla extract while continuing to whip until stiff peaks form.
Remove the ice cream cake from the springform pan by releasing the sides carefully.
Transfer the cake to a serving plate. Spread the whipped cream topping over the top and sides of the cake using a spatula.
Decorate with sprinkles as desired.
