Ice Cream Cake

This copycat Dairy Queen Ice Cream Cake recipe is made with only 5 ingredients! It's budget-friendly - perfect for a summer celebration!

Course Cake, Dessert

Cuisine Dessert, Summer

Keyword dairy queen ice cream cake, ice cream cake

Prep Time 30

Freezing Time 6

Total Time 6 30

Servings servings

Calories 471kcal

Author Chrissie

Equipment

Ingredients

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
sprinkles for decoration

Instructions

Thaw the chocolate ice cream slightly to soften it to the texture of soft-serve ice cream. While it's softening, prepare a 9-inch springform pan by lining it with parchment paper and/or plastic wrap for easy removal later.
Pour the chocolate ice cream into the pan and press it into the bottom and toward the sides, making sure no air pockets remain. Smooth out the top until it's completely smooth and level with an offset spatula.
Freeze the layer until solid. This could take anywhere from 30 minutes to 1 and a half hours, depending on your freezer.
Once the chocolate layer is hard enough to withstand another layer, chop the Oreo cookies and mix them together in a bowl with the chocolate sauce. Pour this mixture on top of the chocolate layer and smooth it out as best you can in a flat layer.
Add the cake back into the freezer for about 20-30 minutes.
Soften the vanilla ice cream until it's soft-serve consistency and then add it on top of the crunchy cookie layer. Smooth out to the sides of the pan, leaving no pockets of air, and smooth out the top so it's flat and even.
Place the cake back into the freezer for at least 2 hours or until frozen solid. We recommend leaving it overnight, but it's possible it'll freeze enough to frost in 2 hours or so.
When ready to frost, loosen the edges of the pan and remove the ice cream cake from the pan to a plate or cake stand.
Work quickly as you smooth the whipped topping over the outside of the frozen cake, creating a clean, smooth top and sides. If you wish, reserve about 1/3 of the whipped topping to place in a piping bag to create a border around the top and sides of the cake (this is optional).
Place the cake back into the freezer for about 2-4 hours or overnight.
When ready to serve, decorate with sprinkles and maraschino cherries (optional) or whatever toppings you prefer.
Slice with a hot, sharp knife and serve immediately.

Notes

Storage Instructions

Store any leftovers in the freezer for up to one month (in an airtight container).

Nutrition