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Dairy Queen Ice Cream Cake Recipe

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Prep Time 30 minutes
Cook Time 12 hours 40 minutes
Servings 16
Calories 674 kcal

Ingredients
  

For the Cake

  • 2 quarts vanilla ice cream
  • 1 package OREO cookies, coarsely crushed (3 cups)
  • 2 cups chocolate fudge sauce
  • 1 quart chocolate ice cream

For the Frosting

  • 1 quart heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Sprinkles for decorating, optional
  • Maraschino cherries for decorating, optional

Instructions
 

For the Cake

  • First, line a rimmed baking sheet with parchment paper or wax paper. Set a cold springform (9-inch or 10-inch) bottomless pan ring on top.
  • In a standing mixer, using the paddle attachment, beat the vanilla ice cream until it's fluffy but still frozen, about 2 minutes. Spread thickly around the sides of the springform pan, and then spread the rest inside the pan, making up the bottom layer.
  • Top evenly with crushed cookies, pressingly the crumbs lightly into the vanilla ice cream.
  • Carefully heat the fudge sauce just enough for it to pourable- a few seconds in the microwave. Pour evenly over the cookie crumbs. Freeze at least 8 hours or overnight.
  • In a standing mixer, using the paddle attachment, beat the chocolate ice cream until it's fluffy but still frozen, about 2 minutes. Spread on top of the fudge-cookie layer, smoothing the top. It should now be even with the top of the springform pan. 
  • Cover with parchment paper or wax paper. Freeze at least 4 more hours.

To Unmold the Cake

  • Peel the top layer of parchment away. Place a large plate or serving platter on top of the cake. Gently flip the cake and plate over so the chocolate layer is now on the bottom, and the vanilla is on the top. Peel the second piece of paper away. 
  • Gently loosen the springform pan and wiggle it until it slides smoothly off the cake. Freeze while preparing the whipped cream.

To Decorate the Cake

  • In a standing mixer with the whisk attachment, whip together the cream, powdered sugar, and vanilla until soft peaks form. Frost the cake completely.
  • Use a piping bag with extra whipped cream to add flowers or other designs if desired. You can also top it with sprinkles and maraschino cherries.
  • The cake can be eaten immediately, but for best results, freeze for at least 8 hours or overnight before serving.

Notes

  • Cover and freeze the cake for up to 1 month in advance or keep it in the freezer and continue eating it for up to 1 month.
  • Freeze the serving plate prior to turning over the cake.  This prevents the bottom of the cake from softening upon contact and sliding around on the platter.