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Copycat Dairy Queen Ice Cream Cake

Copycat Dairy Queen Ice Cream Cake
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This homemade Copycat Dairy Queen Ice Cream Cake is a celebration in every bite! With creamy layers of chocolate and vanilla ice cream, a crunchy cookie crumble, and rich hot fudge, it’s the ultimate dessert for birthdays, holidays, or any special occasion. Easy to customize and perfect for make-ahead prep, this cake will bring smiles to your table.

Ingredients

Scale

Ice Cream Layers:

  • 1 quart chocolate ice cream (softened)
  • 1 quart vanilla ice cream (softened; vanilla bean recommended)

Cookie Crunch Layer:

  • 20 chocolate sandwich cookies (crushed, with cream center)
  • 4 tablespoons salted butter (melted)

Hot Fudge Layer:

  • One 11.75-ounce jar hot fudge topping

Whipped Cream Frosting:

  • 2 cups cold heavy whipping cream
  • 1¼ cups powdered sugar
  • 1½ teaspoons clear vanilla flavoring

Optional Garnish:

  • Colorful sprinkles or chocolate shavings

Substitution Notes: For a dairy-free version, use vegan ice creams and coconut whipped cream. Gluten-free cookies work well for those avoiding gluten.

Instructions

  1. Prepare the Pan and Cookie Crumbs: Line a 9-inch springform pan with plastic wrap for easy removal. Preheat your oven to 350°F (175°C). Mix crushed cookies with melted butter in a bowl, spread evenly on a parchment-lined baking sheet, and bake for 7–8 minutes until crisp. Let cool completely.
  2. Chocolate Ice Cream Layer: Soften chocolate ice cream at room temperature for about 15–20 minutes. Spread evenly into the bottom of the prepared pan using an offset spatula. Freeze for at least 30 minutes until firm.
  3. Hot Fudge and Cookie Crunch Layers: Microwave hot fudge topping for about 20 seconds to make it spreadable. Spread over the frozen chocolate ice cream layer with a spatula. Sprinkle cooled cookie crumbs evenly on top, pressing gently to adhere. Freeze for another hour.
  4. Vanilla Ice Cream Layer: Soften vanilla ice cream as before and spread it evenly over the cookie crunch layer. Freeze the entire cake for at least 4–6 hours or overnight for best results.
  5. Whipped Cream Frosting: Chill your mixing bowl in the freezer for 30 minutes before whipping cream. Beat heavy whipping cream, powdered sugar, and clear vanilla flavoring on medium speed until combined, then on high speed until stiff peaks form (about 3–4 minutes).
  6. Frost and Decorate: Remove the cake from the springform pan and peel off the plastic wrap carefully. Frost the sides and top quickly with whipped cream using an offset spatula. Pipe decorative borders with a star tip if desired and sprinkle with colorful sprinkles or chocolate shavings. Return to the freezer until ready to serve.

Notes

Serving Suggestions:

Let the cake sit at room temperature for about 10–15 minutes before slicing to make cutting easier. Use a knife dipped in hot water for clean slices.

Tips & Tricks:

  • Work quickly while assembling layers to prevent melting.
  • Bake cookie crumbs to keep them crunchy between layers.
  • Chill tools like spatulas and bowls to maintain frosting consistency.

Storage & Reheating:

Store leftover cake in an airtight container in the freezer for up to one week. Wrap individual slices in plastic wrap before freezing to prevent freezer burn. This dessert doesn’t reheat but can be enjoyed slightly thawed straight from the freezer!

Find it online: https://icecreamin.com/copycat-dairy-queen-ice-cream-cake/