Ice Cream Cake

Learn how to make homemade Ice Cream Cake with this copycat Dairy Queen Ice Cream Cake recipe! It’s made with only 5 simple ingredients and it’s budget-friendly – perfect for a summer celebration!

 

Estimated reading time: 14 minutes

There’s no recipe more nostalgic than ice cream cake, and after growing up with Dairy Queen Ice Cream Cake at birthday parties, it’s one of those desserts that just tastes like childhood. We LOVE ice cream in the summertime, and this Ice Cream Cake Recipe tastes just like a classic DQ cake. It’s easy to make with only a few ingredients and it’s super easy on the budget! Trust us, you’re going to LOVE this one!

There are so many reasons we love this Ice Cream Cake recipe! Here are just a few:

1. It tastes JUST LIKE DQ: We LOVE a good Dairy Queen ice cream cake and our recipe tastes just like it!
2. It’s BUDGET-FRIENDLY: Make your own ice cream cake for a fraction of the cost of a store-bought one!
3. It’s EASY to MAKE: With just a few simple tips and tricks, this cake is SO easy to make!
4. It’s easy to CUSTOMIZE: Use whatever ice cream flavours you enjoy to customize this cake to your tastes!
5. It’s perfect for SUMMER: It’s such a refreshing dessert when the weather is hot!
6. It’s great for CELEBRATIONS: Got a summer birthday in your family? This cake is perfect for a summer celebration!

Ice cream cake is a popular dessert that combines the creamy, smooth texture of ice cream with the structure and appearance of a traditional layer cake. It is usually made with layers of ice cream, often 2 or more different flavours, separated by mix-ins like crushed cookies and chocolate fudge sauce. Ice Cream Cake is a dessert that’s perfect for celebrating special occasions any time of year, but it’s especially popular in the summer months for a refreshing treat!

To make a homemade version of the popular Dairy Queen ice cream cake, there are a few must-dos to ensure it’s as close to the original version as possible. Here’s how we make this homemade ice cream cake:

1. Choose HIGH-QUALITY VANILLA and CHOCOLATE: Go for a smooth chocolate ice cream with no chocolate chunks and a vanilla ice cream that’s white in colour (not yellow) and very creamy in texture.
2. Focus on SMOOTH LAYERS: Be sure to let the ice cream thaw slightly before you spread it into layers. It will spread much more easily this way and help you make the layers smooth and level.
3. Go for a FUDGY middle layer: Mixing chocolate sauce or fudge sauce with crushed Oreo cookies makes the perfect crunchy and chewy middle layer between the ice cream flavours.
4. DECORATION and FROSTING is key: Using a light and airy whipped topping as the frosting gives that classic DQ look and taste! We love adding some sprinkles and cherries for added style.

Unlike baking a cake, which involves precise measurements and oven temperatures, preparing an ice cream cake is an easy process that’s really all about layering and assembling ingredients. Although it’s easy, it does take a little bit of preparation and precision to get it just right. The beauty of making an ice cream cake at home is that you can use store-bought ice cream to simplify the process!

Here are the basic steps we use to make homemade ice cream cake:

1. Preparation: Begin by gathering your ingredients — ice cream, cookies, chocolate sauce, whipped topping, sprinkles, and cherries. You’ll also need a springform pan for easy assembly and removal of the cake when it’s frozen. We like to layer some parchment paper and/or plastic wrap in the bottom of the springform pan and along the sides so the cake is easy to remove when it’s frozen.
2. The First Layer: Soften the chocolate ice cream just enough so it’s easy to spread. Don’t let it become completely liquid – the texture of soft-serve ice cream is ideal. Fill the bottom of your pan with a thick layer of this ice cream, smoothing it out so it’s level. Place the cake pan in the freezer to firm it up.
3. The Middle Layer: Crush Oreos and mix them with chocolate sauce or fudge sauce. Once the bottom layer is firm, spread this crumbly mixture evenly over it in a thick layer. This adds a crunchy texture that contrasts wonderfully with the soft ice cream, and it creates a barrier between the two different flavours of ice cream.
4. Top Layer: Soften the vanilla ice cream until it’s the consistency of soft-serve ice cream and spread it over the crumbled cookies in a thick layer. Smooth out the top until it’s level and return the cake to the freezer to set until it’s completely frozen solid.
5. Frosting and Decorating: Once all layers are firm and hard, remove it from the cake pan and place it on a plate or serving platter of your choice. Frost the cake with whipped topping and create whatever design you like. You’ll want to freeze the cake after it’s frosted so the whipped topping freezes solid, too. Once it’s time to serve, decorate the cake with sprinkles and cherries for that classic sundae look.

Want to make the PERFECT ice cream cake? Here’s how to do it!

We recommend using a springform pan for easy removal (otherwise it’ll be really difficult to get out!) and lining the pan with parchment paper and/or plastic wrap so it’s a cinch to remove when it’s frozen.

It’s important to soften the ice cream to soft-serve consistency to be able to spread it into the pan evenly. Don’t thaw it too much though – liquid ice cream is really tough to work with and it’ll be impossible to create an even layer if it’s melted too much. Softening the ice cream also prevents ice crystals from forming, keeping the inside of the cake smooth and creamy.

Ice cream melts fast, especially in warm environments. Work quickly when creating the layers and return the cake to the freezer as quickly as you can between layers to let the cake firm up.

Freezing the layers solid one at a time is critical part of getting the layers flat and even. Be sure to freeze after each layer is complete in order to create clean layers. If they’re too soft, the layers won’t sit on top of one another well and the lines won’t be clean.

After frosting with the whipped topping, freeze the entire cake for at least four hours or overnight. This will make sure that the cake holds its shape when you cut it.

Be sure to use an offset spatula or other flat tool to smooth out the layers and keep them level. This will ensure the inside of the cake has clean lines and looks professional when you cut into it.

Don’t add the sprinkles and cherries or other toppings until right before serving. If you add them and then freeze, the colours will bleed and the cake won’t look professional.

Trouble in ice cream cake paradise? Here’s what to do if you encounter problems while making this recipe!

If your ice cream cake has ice crystals or freezer burn, it may be due to temperature fluctuations or a freezer that’s too moist. Try to keep the freezer door closed as much as possible and ensure the cake is well-covered while freezing.

This can happen if you don’t create the layers when the ice cream is at the proper texture and if you don’t freeze the layers one at a time. Be sure to follow the instructions in the recipe and don’t try to cut corners to save time, or you’ll sacrifice on presentation.

If you don’t freeze the layers one at a time and be sure the one underneath is solid before adding the next one, they’ll mix together and won’t be even. Be sure to follow the instructions in the recipe and don’t try to cut corners to save time!

If the cake isn’t frozen solid before frosting, it will lose its shape as you frost it. Be sure to freeze it solid before adding the whipped topping so it keeps its shape.

If the cake is sticking to the pan it’s probably because you didn’t line the pan properly. If this happens, use a hair dryer on the low heat setting and blast the warm air on the outside of the pan. This will melt the outside of the cake just enough to release the pan for easy removal.

If whipped topping is sliding off, the cake may not be cold enough to frost. Freeze it a bit longer before attempting to decorate.

Here’s what you’ll need to have on hand in your kitchen to make this delicious ice cream cake recipe (paid links):

• 9-inch springform pan
• measuring cups and spoons
• mixing bowls
• Offset Spatula
• piping bag
• open star piping tip
• large knife

Here’s a list of the ingredients you’ll need to make this copycat Dairy Queen ice cream cake recipe (paid links):

• 8 cups chocolate ice cream
• 24 Oreo cookies chopped
• 1 cup chocolate sauce
• 8 cups vanilla ice cream
• 4 cups whipped topping
• maraschino cherries for decoration, optional
• sprinkles for decoration, optional

Want to take this ice cream cake to the next level? Try one of these deliciously creative variations!

1. Experiment with New Ice Cream Flavours: Try a variety of ice cream flavours like pistachio, salted caramel, blueberry or strawberry ice cream, or even mint chocolate chip or chocolate chip ice cream!
2. Add Some Mix-Ins: Try adding fresh fruits, crumbled cookies, chocolate crunchies, candy bars, or even cereal for a unique twist. You could also incorporated peanut butter into the middle layer and add crushed peanuts on top!
3. Add some Colour: Colour the whipped topping frosting with food colouring to make this cake for a thematic party or event!

We hope you love this delicious Ice Cream Cake recipe as much as we do! Let us know in the comments below, what’s your favourite summer dessert recipe? We’d love to know!

• Easy No Bake Lemon Cheesecake
• Easy No Churn Chocolate Ice Cream
• Easy No Bake Cookies and Cream Oreo Icebox Cake
• Easy No Churn Lemon Ice Cream
• Snickers Cheesecake (No-Bake Recipe)
• Easy No Churn Cookies and Cream Oreo Ice Cream
• Easy No Churn Mint Chocolate Chip Ice Cream
• No Bake Blueberry Cheesecake
• Easy No Churn Snickers Ice Cream