Dairy Queen Copycat Chocolate Ice Cream Cake Recipe

ByElara Stone
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Introduction

This Dairy Queen copycat chocolate ice cream cake is a chocolate lover’s dream come true. Layers of rich chocolate ice cream, fudgy hot fudge, cookie crunch, and whipped cream make this dessert irresistibly delicious and perfect for any celebration.

This chocolate ice cream cake has three main layers: the bottom and top layers are smooth, dark chocolate ice cream, while the middle layer is a mix of crushed dark chocolate cookie pieces and chocolate ice cream. On top, there are many dark brown brownie chunks spread evenly across the surface, drizzled with dark chocolate syrup. Around the edge, there are piped swirls of white whipped cream with extra chocolate syrup on top. The cake is presented on a clear glass plate, set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 12 chocolate creme filled chocolate sandwich cookies, crushed
  • ¼ cup salted butter, melted and cooled
  • 2 quarts chocolate ice cream
  • 12.8 ounces hot fudge sauce
  • 1 cup chopped brownie pieces
  • 11.5 ounces semi-sweet chocolate chunks
  • 1 ½ cups cold heavy whipping cream
  • ¾ cup powdered sugar
  • 1 teaspoon clear vanilla flavoring
  • Chocolate syrup, for drizzling

Instructions

  1. Step 1: Line a 9-inch springform pan with plastic wrap and place it in the freezer.
  2. Step 2: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or heavy-duty aluminum foil.
  3. Step 3: In a small bowl, stir together the crushed cookies and melted butter until combined.
  4. Step 4: Spread the cookie crumb mixture evenly on the lined baking sheet. Bake for 7 to 8 minutes, then cool completely. Once cooled, break into bite-sized pieces.
  5. Step 5: Thaw 1 quart of chocolate ice cream for 15-20 minutes. Spread it evenly into the bottom of the lined springform pan, then freeze for 30 minutes to 1 hour.
  6. Step 6: Remove the lid from the hot fudge sauce and microwave for 15 seconds to soften. Stir well, then spread over the chocolate ice cream layer.
  7. Step 7: Sprinkle the cookie crunch pieces over the hot fudge layer, then return the pan to the freezer for 1 hour.
  8. Step 8: Thaw the second quart of chocolate ice cream for 15-20 minutes. Mix in 1 cup of the semi-sweet chocolate chunks.
  9. Step 9: Spread this mixture over the cookie crunch layer. Freeze the cake for 4 to 6 hours, or overnight for best results.
  10. Step 10: Freeze a mixing bowl for 30 minutes to chill before whipping the cream.
  11. Step 11: Beat the cold heavy cream, powdered sugar, and clear vanilla flavoring on high speed until stiff peaks form, about 3 to 4 minutes.
  12. Step 12: Fill a disposable piping bag fitted with a star-shaped tip with the whipped cream.
  13. Step 13: Remove the ice cream cake from the freezer. Work quickly, especially in warm conditions.
  14. Step 14: Release the springform pan’s outer ring and remove the plastic wrap from the cake.
  15. Step 15: Transfer the cake onto a serving plate or a round disposable cake board. Optionally, use a cake comb to texture the cake’s sides.
  16. Step 16: Pipe a shell or swirl pattern of whipped cream around the top and bottom edges of the cake using steady, even pressure.
  17. Step 17: Sprinkle the remaining semi-sweet chocolate chunks and chopped brownie pieces over the top of the cake.
  18. Step 18: Drizzle chocolate syrup over the cake, then return it to the freezer until ready to slice and serve.

Tips & Variations

  • For extra crunch, add crushed nuts to the cookie and butter mixture before baking.
  • Substitute brownies with store-bought brownie bites or fudge pieces if short on time.
  • Use flavored chocolate ice cream such as mocha or mint chocolate for a twist on the classic.
  • Make sure to work quickly when decorating the cake to prevent the ice cream from melting.

Storage

Store the cake in the freezer, covered tightly with plastic wrap or in an airtight container, for up to 1 week. To serve, let it sit at room temperature for 10 to 15 minutes to soften slightly for easier slicing. Avoid refreezing after thawing for best texture.

How to Serve

A slice of rich chocolate mousse cake with three layers: the bottom is a smooth, dense dark chocolate base, the middle layer is a gooey mix of crushed cookies and chocolate chunks with a moist texture, and the top is a thick fluffy chocolate mousse decorated with dark chocolate chunks and small squares of moist brownie cubes. The top edge has a white whipped cream border swirled around. The whole cake is drizzled with thin lines of dark chocolate sauce. The slice is being lifted above the rest of the cake on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookies for the crust?

Yes, you can substitute the chocolate creme filled sandwich cookies with Oreos or any other chocolate cookies you prefer.

Do I need a springform pan for this recipe?

A springform pan is recommended as it makes removing the cake easier without damaging the delicate layers, but if you don’t have one, line a regular cake pan with plastic wrap and carefully invert the cake to serve.

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Dairy Queen Copycat Chocolate Ice Cream Cake Recipe

★★★★★

4.8 from 52 reviews
  • Author: Elara
  • Total Time: 6 hours 45 minutes (including freezing time)
  • Yield: 12 servings 1x
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Description

This Dairy Queen Copycat Chocolate Ice Cream Cake combines layers of chocolate ice cream, hot fudge, crunchy cookie bits, and brownie pieces topped with whipped cream and chocolate chunks. It’s a decadent, no-bake frozen dessert perfect for chocolate lovers seeking a rich and creamy treat that’s easy to assemble at home.

Ingredients

Scale

Crust and Base

  • 12 chocolate creme filled chocolate sandwich cookies, crushed
  • ¼ cup salted butter, melted and cooled

Ice Cream Layers

  • 2 quarts chocolate ice cream

Filling and Toppings

  • 12.8 ounces hot fudge sauce
  • 1 cup chopped brownie pieces
  • 11.5 ounces semi-sweet chocolate chunks

Whipped Cream Topping

  • 1 ½ cups cold heavy whipping cream
  • ¾ cup powdered sugar
  • 1 teaspoon clear vanilla flavoring

Decoration

  • Chocolate syrup, for drizzling

Instructions

  1. Prepare Pan: Line a 9-inch springform pan with plastic wrap and place it in the freezer to chill while you prepare other components.
  2. Preheat Oven and Prep Baking Sheet: Preheat your oven to 350°F. Line a baking sheet with parchment paper or heavy-duty aluminum foil.
  3. Mix Crust: Combine crushed chocolate sandwich cookies with melted butter in a small bowl, stirring until the crumbs are evenly coated.
  4. Bake Cookie Crumbs: Spread the coated cookie crumbs evenly on the prepared baking sheet. Bake for 7 to 8 minutes, then cool completely before breaking into bite-sized pieces.
  5. First Ice Cream Layer: Allow 1 quart of chocolate ice cream to thaw for 15-20 minutes until soft enough to spread. Spread it evenly into the lined springform pan and freeze for 30 minutes to 1 hour to set.
  6. Apply Hot Fudge: Soften hot fudge sauce by microwaving for 15 seconds, then stir well. Spread it over the first layer of ice cream.
  7. Add Cookie Crunch Layer: Sprinkle the baked cookie pieces over the hot fudge layer and return the pan to the freezer for 1 hour to firm up.
  8. Second Ice Cream Layer Prep: Thaw the second quart of chocolate ice cream for 15-20 minutes. Stir in 1 cup of semi-sweet chocolate chunks to mix them evenly.
  9. Second Ice Cream Layer: Spread the chocolate chunk ice cream mixture over the cookie crunch layer. Freeze the cake for 4 to 6 hours, or preferably overnight, to fully firm up.
  10. Chill Mixing Bowl: Place the metal mixing bowl of your stand mixer or a regular mixing bowl for handheld mixer in the freezer for 30 minutes before whipping cream.
  11. Whip Cream: Beat cold heavy whipping cream, powdered sugar, and clear vanilla flavoring on high speed until stiff peaks form, about 3 to 4 minutes.
  12. Prepare Piping Bag: Transfer the whipped cream to a disposable piping bag fitted with a star-shaped tip for decorating.
  13. Remove Cake from Freezer: Take the ice cream cake out of the freezer. Work quickly to prevent melting, especially in warm conditions.
  14. Release Cake: Unlatch the springform pan and carefully remove the outer ring along with the plastic wrap.
  15. Place Cake on Serving Surface: Transfer the cake gently onto a serving plate or a round disposable cake board for easier decorating.
  16. Pipe Whipped Cream Border: Hold the piping bag about ½ inch above the top edge of the cake and pipe a shell or swirl pattern evenly around the top edge. Repeat the same around the bottom edge of the cake.
  17. Add Final Toppings: Sprinkle the remaining chocolate chunks and chopped brownie pieces evenly over the top of the ice cream cake.
  18. Drizzle Chocolate Syrup: Finish by drizzling chocolate syrup artistically over the top of the cake.
  19. Freeze Until Serving: Place the decorated cake back into the freezer until ready to slice and enjoy.

Notes

  • Allow adequate thawing time for ice cream to spread easily without melting.
  • Ensure the mixing bowl is very cold before whipping cream to achieve stiff peaks.
  • Handle the cake quickly when removing from the freezer to prevent melting and loss of shape.
  • Use a springform pan for easy removal of the ice cream cake without damaging layers.
  • For best texture, freeze the assembled cake overnight before serving.
  • Prep Time: 45 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Dairy Queen copycat, chocolate ice cream cake, ice cream dessert, no bake cake, chocolate fudge cake, summer dessert

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