Growing up, I always wanted a Dairy Queen ice cream cake for my birthdays. Who doesn’t love creamy, fudgey, cookie crumbly cake?!
This recipe for Copycat Dairy Queen Ice Cream Cake is so easy, and tastes just like the original. Whip this up for a party and it’ll be gone in no time!
- 1 tub (1.5 quarts) chocolate ice cream, slightly softened
- 1 package (14.2 ounces) Oreo cookies, crushed
- 1 tub (1.5 quarts) vanilla ice cream, slightly softened
- 24 ounces Cool Whip, thawed
- Line a 9-inch springform pan with parchment paper on the bottom and the sides.
- Create the first layer in the springform pan with scooped chocolate ice cream, smoothing out the top evenly.
- Evenly spread out the next layer with crushed Oreo cookies, then add scoops of vanilla ice cream on top of the cookies, again smoothing out evenly with a spatula.
- Freeze cake at least 3-4 hours, or overnight, until firmly frozen.
- Once frozen, working quickly, take the cake out of the springform, and transfer to a serving plate. Decorate the cake with Cool Whip all over, then use a piping bag with a large star tip around the edges of the cake.
- Return the cake to the freezer for about 2 hours, or until firm once more. Decorate with sprinkles before slicing and serving.