Homemade Dairy Queen Ice Cream Cake
Homemade Dairy Queen ice cream cake recipe makes a three-layer ice cream cake with hot fudge cookie crumbs in between the layers. This easy recipe is so simple to customize!
Servings 10 servings
Calories 718kcal
Equipment
- 9-inch springform pan
Ingredients
- 1 pint chocolate ice cream
- 1 pint strawberry ice cream
- 1 pint vanilla ice cream
- 10 ounces original or dark chocolate Oreo cookies about 30 cookies
- ½ cup hot fudge at room temperature
- 2 cups cold heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- Sprinkles for decorating
Instructions
- Line the bottom and up the sides of a 9-inch round springform pan with plastic wrap or parchment paper, leaving an overhang on 2 sides. This will help you remove the finished ice cream cake.
- Remove chocolate ice cream from freezer and let stand until just spreadable, about 10 minutes.1 pint chocolate ice cream
- Meanwhile, place the cookies in a large resealable plastic bag, seal bag and use a rolling pin to crush cookies into small crumbs (or zip in a food processor).10 ounces original or dark chocolate Oreo cookies
- Spread ⅓ of the cookie crumbs evenly over bottom of the prepared pan, gently pressing them together with a rubber spatula to form the crust.
- Spread the softened chocolate ice cream evenly over crust.
- Pour the room temperature hot fudge sauce over the ice cream.½ cup hot fudge
- Sprinkle ⅓ of the cookie crumbs over the chocolate ice cream.
- Cover pan with plastic, and freeze until set, about 30-45 minutes.
- Toward the end of the freezing time, set the strawberry ice cream out to thaw just until spreadable, about 10 minutes.1 pint strawberry ice cream
- Carefully spread the softened strawberry ice cream evenly over the chocolate fudge cookie crumbs.
- Sprinkle with remaining ⅓ cookie crumbs.
- Cover with plastic wrap, and freeze until set, about 30-45 minutes.
- Toward the end of the freezing time, set the vanilla ice cream out to thaw just until spreadable, about 10 minutes.1 pint vanilla ice cream
- Spread the softened vanilla ice cream evenly on top.
- Cover with plastic wrap and freeze until completely set, at least 4 hours or up to overnight.
- One hour before serving, prepare the whipped cream.2 cups cold heavy whipping cream
- Add the heavy cream to a large mixing bowl, and beat until you can begin to see beater tracks in the cream.
- Add the sugar and vanilla extract.⅓ cup powdered sugar, 1 teaspoon vanilla extract
- Continue beating on medium high speed until the whipped cream forms stiff peaks.
- Remove the cake from the freezer, and spread with whipped cream.
- Sprinkle the sprinkles over the top.Sprinkles
- Freeze, uncovered, for 30-60 minutes. I don’t recommend freezing for longer than 60 minutes.
- Carefully run a thin knife around the edges to release from the side of the pan before loosening the springform pan.
- Using the plastic wrap as handles, lift cake out of the pan and transfer to a serving plate.
- Slice and serve immediately.
Notes
- Ice cream: Feel free to use any flavor of ice cream that you like. You can use any combination of flavors, or you can use one flavor of ice cream if you prefer.
- Cookies: You can also use any flavor of Oreo cookies that you like. I use regular or dark chocolate Oreos, but you could use mint or any other flavor.
- Hot fudge: I use homemade hot fudge. If you’re using store bought, be sure that it’s a thicker hot fudge sauce and not a thinner chocolate syrup.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 718kcal | Carbohydrates: 89g | Protein: 9g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 406mg | Potassium: 473mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1052IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 4mg