Copycat Dq Ice Cream Cake
Recreate the magic of your favorite frozen dessert with this irresistibly indulgent Copycat DQ Ice Cream Cake! Layered with rich chocolate ice cream, creamy vanilla ice cream, and a decadent Oreo cookie crunch center smothered in hot fudge, every bite is pure nostalgia. Topped with light and fluffy homemade whipped cream frosting and your choice of sprinkles or decorations, this show-stopping cake is perfect for birthdays, celebrations, or any occasion that calls for a sweet treat. With an easy-to-follow, no-bake recipe, you can craft this frozen masterpiece in just 40 minutes of prep time—with plenty of time to chill for the perfect sliceable texture. Whether you’re a DQ fan or simply love a good ice cream cake, this homemade version will be a crowd-pleaser!
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Ingredients
- 1.5 quarts Chocolate ice cream
- 1.5 quarts Vanilla ice cream
- 24 pieces Oreo cookies (crushed)
- 1.5 cups Hot fudge topping
- 2 cups Heavy whipping cream
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 0 Optional sprinkles or decorations
Directions
Step 1
Line a 9-inch springform pan with parchment paper on the bottom and sides.
Step 2
Remove the chocolate ice cream from the freezer and allow it to soften for 10-15 minutes. Once softened, spread it evenly across the bottom of the pan to create the first layer. Smooth the top with a spatula and return the pan to the freezer for 1 hour.
Step 3
While the chocolate layer sets, prepare the cookie crunch layer. Place the Oreo cookies in a resealable plastic bag and crush them into small bits using a rolling pin.
Step 4
In a medium mixing bowl, combine the crushed Oreo cookies with the hot fudge topping. Stir until the mixture is well combined.
Step 5
Once the chocolate ice cream is firm, carefully spread the Oreo and fudge mixture on top, forming the second layer. Gently press it down with a spoon or spatula to create an even layer. Freeze for another 30 minutes.
Step 6
Remove the vanilla ice cream from the freezer and soften it for 10-15 minutes. Spread it evenly on top of the cookie and fudge layer to create the third layer. Smooth it out with a spatula and return the pan to the freezer for at least 2-3 hours or until fully set.
Step 7
To prepare the whipped cream frosting, beat the heavy whipping cream, powdered sugar, and vanilla extract in a large mixing bowl using an electric mixer. Start at low speed and gradually increase to high, whipping until stiff peaks form.
Step 8
Once the ice cream layers are fully set, remove the springform pan and parchment paper. Spread the whipped cream frosting evenly over the top and sides of the cake.
Step 9
Decorate the cake with sprinkles or other desired toppings. Return the cake to the freezer for at least 1 hour to set the frosting.
Step 10
When ready to serve, let the cake sit at room temperature for 5-10 minutes to make slicing easier. Slice and enjoy!
Nutrition Facts
| Serving size | (3269.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9288.2 |
| Total Fat 495.8g | 0% |
| Saturated Fat 290.3g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 1318.8mg | 0% |
| Sodium 3097.0mg | 0% |
| Total Carbohydrate 1087.2g | 0% |
| Dietary Fiber 32.2g | 0% |
| Total Sugars 879.5g | |
| Protein 94.3g | 0% |
| Vitamin D 56.8IU | 0% |
| Calcium 2703.6mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 5858.9mg | 0% |
Source of Calories