Dairy Queen Copycat Oreo Cookie Ice Cream Cake
Indulge in the delightful layers of a homemade Dairy Queen Copycat Oreo Cookie Ice Cream Cake, a perfect treat for birthdays, family gatherings, or just a sunny afternoon. This easy-to-assemble dessert combines the creamy goodness of chocolate ice cream and cookies and cream flavors, layered with rich fudge and crunchy cookie bits. Not only is this cake a crowd-pleaser, but it also offers a budget-friendly alternative to store-bought options. With customizable layers and toppings, you can create a unique dessert experience that will impress your guests.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 quart chocolate ice cream
- 1 quart cookies and cream ice cream
- 11.75 ounces hot fudge sundae topping
- 513 grams Oreo cookies with filling
- ½ cup salted sweet cream butter (melted)
- 2½ cups cold heavy cream
- 1½ cups powdered sugar
- 2 teaspoons clear vanilla flavoring
Instructions
- Prepare a 9-inch springform pan by lining it with plastic wrap and freezing it.
- Preheat the oven to 350°F. Crush Oreo cookies and mix with melted butter; bake for 7-8 minutes to form the crust.
- Layer half of the softened chocolate ice cream into the springform pan and freeze until firm.
- Spread hot fudge over the chocolate layer, sprinkle baked cookie crumbs on top, and freeze again until set.
- Soften cookies and cream ice cream, stir in chopped Oreo cookies, spread over the previous layer, and freeze overnight.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form; frost the cake before decorating with cookie crumbs and optional chocolate syrup.
Nutrition
- Serving Size: 1 slice or approximately 150g
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg