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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

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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Find it online: https://kitchenflavorspot.com/dairy-queen-copycat-chocolate-ice-cream-cake-recipe/