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Copycat Dairy Queen™ Ice Cream Cake

Copycat Dairy Queen™ Ice Cream Cake
  • Prep 30 min
  • Total 6 hr 0 min
  • Servings 8
We all scream for ice cream (cake). Keep the oven off and make this simple DIY ice cream cake that tastes just like the real thing. Recipe by Tablespoon.com.
March 21, 2018

Ingredients

  • 1 tub (1.5 quarts) chocolate ice cream
  • 36 Oreo™ cookies, crushed
  • 1 jar (12.8 oz) hot fudge topping
  • 1 tub (1.5 quarts) vanilla ice cream
  • 2 L frozen whipped topping, thawed
  • Candy sprinkles and decorations

Steps

  • 1
    Remove chocolate and vanilla ice cream from freezer; allow to stand at room temperature for 15 minutes. Meanwhile, in a medium bowl, combine crushed Oreo™ cookies and hot fudge sauce until thoroughly mixed.
  • 2
    Scoop chocolate ice cream into a 9-inch springform pan lined with parchment paper. Top chocolate ice cream with cookie-fudge mixture and place scoops of vanilla ice cream on top of the cookie layer. Spread the ice cream flat and even with a spatula. Return to freezer until firmly frozen, at least 4 hours or overnight for best results.
  • 3
    Working quickly, remove the cake from the springform pan and transfer to a serving platter. Frost cake with whipped topping, piping decoration around the edges with an icing bag fitted with a large star tip if desired.
  • 4
    Return to freezer until firm, about 2 hours. Decorate before slicing and serving.

  • Trademarks referred to herein are the properties of their respective owners.
  • Place serving platter and serving plates in the freezer for 20-30 minutes before transferring the cake onto it. The bottom of your cake won’t melt when you make the move!

Nutrition Facts

Serving Size: 8
Calories
910
Total Fat
48g
Saturated Fat
30g
Trans Fat
1g
Cholesterol
75mg
Sodium
370mg
Total Carbs
109g
Dietary Fiber
5g
Sugars
78g
Protein
11g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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