This homemade version of Dairy Queen’s famous ice cream cake combines layers of creamy vanilla and chocolate ice cream, rich fudge sauce, and crunchy cookie crumbles, topped with whipped cream. A delightful treat for birthdays or any special occasion!
Ingredients
For the Cake:
- 1 quart vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 package Oreo cookies (about 24), crushed
- 1/2 cup fudge sauce (store-bought or homemade)
- 1/2 cup caramel sauce (optional)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chocolate sprinkles or additional crushed Oreos for decoration
Instructions
- Prepare the Base:
- Line a 9-inch springform pan with parchment paper.
- Spread the softened vanilla ice cream evenly into the bottom of the pan. Use a spatula to smooth the surface. Freeze for 30 minutes to set.
- Make the Crunch Layer:
- In a bowl, mix the crushed Oreo cookies with the fudge sauce until well combined. Spread this mixture evenly over the vanilla ice cream layer. Freeze for another 15-20 minutes.
- Add the Chocolate Layer:
- Spread the softened chocolate ice cream on top of the cookie crumble layer. Smooth it out evenly and freeze for at least 2-3 hours, or until the cake is firm.
- Whipped Cream Topping:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the top of the ice cream cake.
- Decorate and Freeze:
- Add sprinkles, crushed Oreos, or any other toppings to your cake. Freeze for another 1-2 hours, or until the whipped cream is firm.
- Serve:
- When ready to serve, remove the cake from the springform pan and slice into pieces. Let it sit for 5 minutes to soften slightly before cutting.
Enjoy your delicious Dairy Queen-inspired ice cream cake!