Copycat Dairy Queen Ice Cream Cake Recipe
A homemade version of a classic layered ice cream cake, complete with signature cookie crunchies and a rich fudge topping.
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Instructions
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Preheat oven to 350 F.
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Pulse cookies in a food processor, add butter, and pulse until coarse crumbs form.
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Spread crumbs on a baking sheet and bake for 10 minutes until dry and clumpy.
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Melt chocolate and coconut oil in a double boiler, then pour over baked crumbs, fold to combine, spread evenly, and refrigerate to set.
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Combine heavy cream, butter, sugar, and salt in a saucepan; simmer, whisking for 1 minute until sugar dissolves, then simmer 1 minute more.
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Remove from heat, add chocolate, and whisk until smooth, then whisk in cocoa powder until no clumps remain.
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Return saucepan to medium-low heat, stir continually for 1 minute until glossy, then cool and refrigerate completely.
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Soften vanilla ice cream for 20 minutes, then spread it evenly into a greased 9-inch springform pan. Freeze for 20 minutes while softening chocolate ice cream.
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Break the chilled cookie mixture into small pieces and sprinkle half over the vanilla ice cream layer.
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Pour 3/4 of the chilled fudge sauce over the cookie layer, spread evenly, and freeze for 10 minutes.
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Gently spread the softened chocolate ice cream over the fudge layer. Freeze for 2-3 hours until fully set.
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To unmold, invert the cake onto a plate; wrap the pan with a hot towel for 30 seconds to loosen, remove the pan, and smooth sides and top with a hot spatula. Return the cake to the freezer.
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Prepare frosting by whisking heavy cream, confectioners' sugar, vanilla, and salt until stiff peaks form.
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Quickly frost the top and sides of the cake, returning it to the freezer if it softens.
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Garnish with sprinkles and remaining cookie crunchies.