Skip the trip to DQ because I’ve done the hard work for you! I’ve got all the secret tips and tricks to make an easy homemade Dairy Queen Oreo Ice Cream Cake that is a copycat recipe, but tastes just like the real thing!

a slice of Dairy Queen Copycat Oreo Cookie Ice Cream Cake on a white plate with Dairy Queen takeout cup in the background.

This is my most requested ice cream cake! Inspired by the DQ classic, this Dairy Queen Oreo Ice Cream Cake recipe is a homemade version of the famous frozen treat, complete with 2 ice cream flavors, hot fudge filling, and Oreo cookie crunchies.

But when the family demands a double dose of Oreos, what’s a girl to do? I’ve taken the iconic Dairy Queen cake and gave it a requested twist by removing the vanilla ice cream and replacing it with cookies and cream!

Don’t worry, this ice cream cake Dairy Queen copycat is still covered with whipped cream frosting that won’t crack in the freezer and adds the same fluffy contrast to the dense, frozen layers below; it’s then decorated with a pretty swirl pattern piped along the edge, topped with cookie pieces, and drizzled with chocolate syrup.

For more cold cake recipes that require no baking at all, try my No Bake Ice Cream Sandwich Cake, Ice Cream Layer Cake, and Copycat Buster Bar Ice Cream Cake.

Ingredients Notes

Dairy Queen Copycat Oreo Cookie Ice Cream Cake ingredients.

Chocolate ice cream: Use your favorite store-bought brand or make your own from scratch.
Cookies and cream ice cream: If you are not able to find cookies and cream ice cream, you can combine vanilla ice cream with chopped Oreo cookies for a similar cookie and cream taste.
Hot fudge sundae topping: I used Smucker’s store-bought brand, but feel free to use your favorite or make your own chocolate fudge sauce. You can also substitute the hot fudge with salted caramel sauce.
Chocolate OREO sandwich cookies: You can use any generic brand with a cream center.
Salted sweet cream butter
Heavy cream: Heavy cream is the base of the whipped cream frosting. When whipped, it incorporates air, giving the frosting its light and fluffy texture.
Powdered sugar: Powdered sugar sweetens the frosting and helps stabilize the whipped cream.
Clear vanilla flavoring: Adds flavor to the frosting without coloring it.
Chocolate syrup: You can substitute any brand of hot fudge sundae topping for the Smucker’s brand.

See the recipe card for full information on ingredients and quantities.

a slice of Dairy Queen Copycat Oreo Cookie Ice Cream Cake garnished with chopped oreos and drizzled with chocolate syrup on top.

Bake The Cookie Crunch: Combine the crushed Oreos with the melted butter. Spread the coated cookie crumbs on the baking sheet and bake at 350 degrees Fahrenheit for 7 – 8 minutes. Cool completely and break into bite sized pieces.
Add The Bottom Layer: Spread the thawed chocolate ice cream into the bottom of the prepared springform pan. Place it back in the freezer for 30 minutes to 1 hour.
Make The Middle Layer: Heat and spread the hot fudge over the top of the chocolate ice cream layer. Sprinkle the baked cookie crumbs over the top of the hot fudge layer and return to the freezer for 1 hour.
Add The Top Layer: Stir chopped Oreo cookies into the thawed cookies and cream ice cream. Spread the ice cream over the cookie crunch layer. Return to the freezer for 4 – 6 hours, or overnight.
Form The Frosting: Add the heavy cream, powdered sugar, and vanilla flavoring to a chilled mixing bowl and beat on medium, just until the powdered sugar is incorporated, then beat on high until stiff peaks form.
Decorate The Dessert: Remove the outer edges of the springform pan and plastic wrap, then lift the cake onto a plate or round board. Frost the sides and top of the cake and then pipe a pretty pattern around the edge. Top with chopped cookies, drizzle chocolate syrup, and place back into the freezer until you are ready to serve.
Slice And Serve: Enjoy!

Spread the hot fudge over the top of the chocolate ice cream layer. Sprinkle the cookie crumbs on top. Spread the ice cream over the cookie crumbs layer. Repeat layer, cover with frosting and garnish with broken oreo pieces.

Serving Suggestions

Ice cream cakes make any celebration sweeter! They’re perfect for birthday parties, holidays, or any time you crave a cool treat.

Dairy Queen Copycat Oreo Cookie Ice Cream Cake with chopped oreo and chocolate syrup on top.

Tips & Variations

Prepare the Pan: I like to line a 9-inch springform pan with plastic wrap and then place it in the freezer while I prepare the baked and buttered cookie layer. If you do not have a springform pan, you can use a round cake pan lined with plastic wrap.
Customize Your Cake: You can substitute your favorite flavors of ice cream for both the chocolate and cookies and cream ice cream. You can also replace the topping with rainbow sprinkles, chopped nuts, chocolate shavings, M&M’s, chopped candy bars (like Snickers, Reese’s Peanut Butter Cups or Twix), crushed chocolate chip cookies or pretzels, cookie dough bits, or brownie bites.
Soften Before Spreading: Remove the ice cream from the freezer and allow it to thaw slightly for 15-20 minutes to make spreading much easier. Remember that all freezers freeze differently, so it may take longer or less time to thaw enough to work with.
Heat The Hot Fudge First: Heating the hot fudge in the microwave for 20-25 seconds will soften it so that it’s easier to spread on top of the chocolate ice cream layer. Make sure to remove the lid!
Freeze Before Frosting: If you are using a stand mixer, place the metal bowl in the freezer for 30 minutes before you are ready to “frost” the ice cream cake. If you are using a handheld mixer, place your mixing bowl, preferably a metal bowl, in the freezer for 30 minutes.
Reserve Room: Make sure there is room in your freezer to fit the cake pan!

Proper Storage

To Store: Any leftovers can be stored in a cake carrier in the freezer for up to 7 days. Uncut ice cream cake can be covered and stored in the freezer for up to 1 month. Once the cake is cut or served, it is best to consume it within a few days to maintain its quality and prevent deterioration.

a slice of Dairy Queen Copycat Oreo Cookie Ice Cream Cake held up using a spatula.

Other Easy Ice Cream Recipes

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a slice of Dairy Queen Copycat Oreo Cookie Ice Cream Cake on a white plate.

Author — Jennifer Fishkind

Serves —

Dairy Queen Copycat Oreo Cookie Ice Cream Cake tastes just like the iconic soft serve slice. Easy to assemble at home and more economical than the store bought treat.

Print Rate Pin Save

Prep Time 20

Cook Time 10

Freeze Time 8

Total Time 8 30

Ingredients

Ice Cream Cake Layers

▢ 1 quart chocolate ice cream (I used Great Value brand)
▢ 1 quart cookies and cream ice cream (I used Great Value brand)

Hot Fudge Layer

▢ 11.75 ounces container hot fudge sundae topping (I used Smucker’s brand)

Cookie Crunch Layer

▢ 513 grams (or 1 lb 2.12 oz) Oreo cookies with filling (divide 25 crushed for cookie layer, 12 chopped for cookies and cream layer and 8 chopped for topping)
▢ ½ cup salted sweet cream butter melted and cooled

Whipped Cream Frosting

▢ 2½ cups cold heavy cream
▢ 1½ cups powdered sugar
▢ 2 teaspoon clear vanilla flavoring
▢ Chocolate syrup optional drizzle

Instructions

Line a 9 inch springform pan with plastic wrap. Place the springform pan in the freezer while you prepare the baked and buttered cookie layer.
Heat the oven to 350°F. Line a baking sheet with parchment paper.
Add the 25 crushed Oreo cookies to a small mixing bowl.
Stir in the melted and cooled butter until the cookie crumbs are completely coated.
Evenly spread the coated cookie crumbs on the lined baking sheet. Bake for 7 – 8 minutes. Remove from the oven and allow the cookie crumbs to completely cool. Once cooled, you will need to break the cookie bits into bite sized pieces.
While the cookie crumbs are baking, remove the chocolate ice cream from the freezer and allow it to thaw slightly. (This will make spreading the ice cream into the pan much easier. Also, remember all freezers freeze differently, so it may take longer/lesser time to thaw enough to work with)
Once the ice cream has thawed for 15 – 20 minutes, evenly spread ½ quart of the chocolate ice cream layer into the bottom and up the sides of the lined springform pan. Place it back in the freezer for 30 minutes to 1 hour.
Just before you are ready for the hot fudge layer, remove the lid to the hot fudge and place in the microwave for 20 – 25 seconds. (This will soften the hot fudge, making it easier to spread on top of the chocolate ice cream layer)
Using either a silicone spatula, or an offset spatula, evenly spread the hot fudge over the top of the chocolate ice cream layer.
Evenly sprinkle the baked cookie crumbs over the top of the hot fudge layer. Return to the freezer for 1 hour.
15 – 20 minutes before you are ready to spread the cookies and cream ice cream layer, remove the cookies and cream ice cream from the freezer to thaw slightly.
Stir in 10 chopped Oreo cookies into the cookies and cream ice cream.
Remove the springform pan from the freezer (you may need to run a knife around the edge to loosen), and evenly spread the cookies and cream ice cream on top of the cookie crunch layer. Return the springform pan to the freezer for 4 – 6 hours, or overnight.
30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer, place the metal bowl in the freezer. If you are using a handheld mixer, place your mixing bowl, preferably a metal mixing bowl, in the freezer for 30 minutes.
Remove the bowl from the freezer, add the heavy cream, powdered sugar and clear vanilla flavoring. Beat on medium, just until the powdered sugar is incorporated, then beat on high until stiff peaks form, about 3 – 4 minutes.
Separate out 1 cup of whipped cream frosting and place in either a decorator’s piping bag fitted with a star shaped tip.
You will need to work quickly, especially if the weather is warm. Remove the ice cream cake from the freezer.
Release the outer portion of the springform pan. Using either a cake lifter, or a large sturdy spatula, remove the plastic wrap and place the ice cream cake on either a serving plate or a round disposable cake board.
Using either a silicone spatula, or an offset spatula, quickly frost the sides and top of the ice cream cake. (If your kitchen is on the warmer side, you can place the cake bake in the freezer for 30 minute intervals as needed to chill the cake)
Using even pressure, holding the decorators piping bag a ½ inch above the edge of the top of the cake, pipe either a shell pattern or swirl pattern around the edge of the ice cream cake.
Sprinkle the remaining 10 chopped Oreo cookies on the top of the ice cream cake.
Drizzle chocolate syrup over the ice cream cake. Place the cake back into the freezer until you are ready to slice and serve.

Jenn’s Notes

Storage:

To Store: Store any leftovers in a cake carrier in the freezer for up to 7 days. Uncut ice cream cake can be covered and stored in the freezer for up to 1 month. Once the cake is cut or served, it is best to consume it within a few days to maintain its quality and prevent deterioration.

Tips:

I like to line a 9 inch springform pan with plastic wrap and then place it in the freezer while I prepare the baked and buttered cookie layer. If you do not have a springform pan, you can use a round cake pan lined with plastic wrap.
You can substitute your favorite flavors of ice cream for both the chocolate and cookies and cream ice cream. You can also replace the topping with rainbow sprinkles, chopped nuts, chocolate shavings, M&M’s, chopped candy bars (like Snickers, Reese’s Peanut Butter Cups or Twix), crushed chocolate chip cookies or pretzels, cookie dough bits, or brownie bites.
Remove the ice cream from the freezer and allow it to thaw slightly for 15-20 minutes to make spreading much easier. Remember all freezers freeze differently, so it may take longer/lesser time to thaw enough to work with.
Heating the hot fudge in the microwave for 20-25 seconds will soften it so that it’s easier to spread on top of the chocolate ice cream layer. Make sure to remove the lid!
30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer, place the metal bowl in the freezer. If you are using a handheld mixer, place your mixing bowl, preferably a metal mixing bowl, in the freezer for 30 minutes.