DQ Ice Cream Cake Recipe

I Looove Dairy Queen Ice Cream Cake! But, it’s fairly expensive.
Here is the recipe I’ve used, quite a few times, to recreate the goodness:

What You Need: 

- 1 Package Oreo Cookies or Store Brand Chocolate Cookies- 1 Container Vanilla Ice Cream (or flavor of your choice)
– 1 Container Chocolate Ice Cream (or flavor of your choice)
– 1 Cup Chocolate Syrup, Hot Fudge or Magic Shell (enough to coat crumbs and turn into a thick “goo” that is easily spreadable)
- 1 Container Frozen Whipped Topping
- 1 Spring Form Pan (for easy removal!)
- 1 Tablespoon Butter

1. I started with the super cheap pails of chocolate and vanilla ice cream. I wouldn’t necessarily recommend this, as it doesn’t taste all that great. But hey, it’s up to you to use whatever you like!

2. Begin by letting the ice cream soften. Butter the bottom and sides of your pan, then spread a thin layer of vanilla ice cream on the bottom and sides, all the way to the top.

 

3. Spread a layer of chocolate ice cream to fill the pan half way up.

4. Fill a plastic bag with Oreo cookies (or store brand), and use a rolling pin to crush them into fine crumbs. You may also try putting them in a food grater or blender. The smaller the crumbs the better! Mix the crumbs with chocolate syrup and spread over chocolate ice cream.
5. Spread a layer of vanilla ice cream over the crumbs, then cover and freeze.
6. Let set out for 10 to 15 minutes then scrape the sides with a rippled or ridged spatula to create a lined look. Put back in the freezer to refreeze.
7. Mix equal parts whipped topping and ice cream and spread over top. Put back in freezer. Let thaw for approximately 10 minutes before attempting to cut.
8. I used the remaining Oreos to sprinkle on top. If you want to write anything on top, I would suggest waiting until ready to serve and use a tube of cream decorators icing, not a jell.
Enjoy! ~Sarah

Comments

  1. 1
    Anonymous says:

    Made this for my husband’s Birthday since we are no longer in close proximity to a Dairy Queen. Who knew it could be so easy?? Thank you so much for the recipe. Everyone loved it!

  2. 3
    Anonymous says:

    Wouldn’t it much more authentic to swap out the bitter chocolate syrup for hot fudge?

  3. 4
    Anonymous says:

    I worked with a girl that worked at dairy queen. She told me to use magic shell with the oreo’s that is what they do. And put a layer of Hot Fudge also.

  4. 5

    Thanks for the tip on mafic shell. I take a can of choc frosting try double choc. I melt it in microwave. Its good because it is easy to spread when it is melted then when the frosting cools down it is solid. I use coolwhip because it freezes better

  5. 6

    Oh my goodness. This.. this looks so delicious. I found you through the “All Things With Purpose” linky party!

  6. 7

    Y U M !!! Thanks for sharing!! Pinned ;*)

  7. 8

    This looks sooo yummy! I love the DQ cake. I’ve pinned this and def gonna try it (summer?)
    I found you at the All Things Thursday Link Up. I hope you can stop by my blog and leave a comment, too!
    ~ Megin of VMG206
    http://www.vmg206.blogspot.com

  8. 9

    Now I know what my daughter’s getting for dessert at her birthday party! Thanks for sharing.

  9. 10
    Anonymous says:

    A thousand thank yous! I haven’t had a chance to follow your receipe yet, but it looks delish! I live near alot of ice cream stores/parlors–Haagan-Daaz, Carvel, Friendly’s, Cold Stone Creamery, Ben & Jerry’s and I’m about a 30-minute drive away from a Dairy Queen, but in these tough economic times, I’m always looking for ways to save money. Thanks again!

  10. 11
    Anonymous says:

    I made the cakes at Dairy Queen for many years. They do not use Oreo cookies. They use the cookies from the ice cream sandwiches. They get boxes of crushed cookies and then coat them with the ice cream cone coating. The coating enrobes the cookie crumbs and keeps them crunchy. The build was as follows: Vanilla ice cream on bottom and side, cold fudge (which is different than hot fudge because it stays thick and gooey, coated cookie crumbs and then finished off with either chocolate or vanilla ice cream. The pan had a hole right in the center and a pan liner was put down. After the cake is frozen, quickly dip the pan in hot water, being careful to not get it on the ice cream. Turn the pan over and blow into the hole and the cake pops right out. Ice it like a regular cake with vanilla ice cream and then refreeze it. Decorate and enjoy.

  11. 12

    Looks amazing! I’m in charge of making dessert this year for thanksgiving, I think I’ve found my “non-traditional” item to bring. Just a couple of questions, how long does it take to freeze on step 5? And is a 9″ pan suitable?

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