Description
This Dairy Queen Copycat Oreo Cookie Ice Cream Cake features layers of chocolate and cookies and cream ice cream, a buttery baked Oreo crumb crust, a gooey hot fudge middle, and a luscious whipped cream frosting topped with chopped Oreo cookies and a chocolate syrup drizzle. Perfect for celebrations or indulgent treats, this homemade no-bake ice cream cake combines crunchy textures with creamy ice cream for a delightful dessert experience.
Ingredients
Scale
Base and Cookie Layer
- 25 Oreo cookies (crushed)
- ½ cup salted sweet cream butter (melted and cooled)
Ice Cream Layers
- ½ quart chocolate ice cream
- ½ quart cookies and cream ice cream
- 10 Oreo cookies (chopped, divided)
Fudge Layer
- 11.75 ounces hot fudge sundae topping
Whipped Cream Frosting
- 2½ cups cold heavy cream
- 1½ cups powdered sugar
- 2 teaspoons clear vanilla flavoring
Additional
- Chocolate syrup (optional drizzle)
Instructions
- Prepare Pan and Cookie Crust: Line a 9-inch springform pan with plastic wrap and place it in the freezer to chill. Preheat the oven to 350°F and line a baking sheet with parchment paper. In a small bowl, mix the 25 crushed Oreo cookies with melted and cooled butter until fully coated. Spread evenly on the baking sheet and bake for 7-8 minutes. Cool completely, then break into bite-sized pieces.
- Soften Chocolate Ice Cream: Remove chocolate ice cream from the freezer and let it thaw slightly, about 15-20 minutes, to soften for easier spreading.
- Form Chocolate Ice Cream Layer: Spread the softened chocolate ice cream evenly along the bottom and up the sides of the prepared springform pan. Return the pan to the freezer for 30 minutes to 1 hour to firm up.
- Prepare Hot Fudge Layer: Warm the hot fudge in the microwave for 20-25 seconds to soften. Spread it evenly over the chilled chocolate ice cream layer using a spatula.
- Add Cookie Crumble Layer: Sprinkle the baked cookie crumbs over the hot fudge layer evenly. Place the pan back in the freezer for 1 hour.
- Prepare Cookies and Cream Ice Cream Layer: Remove cookies and cream ice cream from the freezer 15-20 minutes before use to soften. Stir in 10 chopped Oreo cookies. Spread this mixture over the cookie crumb layer in the springform pan. Freeze the assembled layers for 4-6 hours or overnight.
- Prepare Whipped Cream Frosting: Chill your mixing bowl in the freezer for 30 minutes before whipping. Beat cold heavy cream, powdered sugar, and clear vanilla flavoring on medium speed until sugar is incorporated, then on high speed until stiff peaks form (about 3-4 minutes). Reserve 1 cup of whipped cream in a piping bag fitted with a star tip for decoration.
- Assemble and Frost Cake: Remove the ice cream cake from the freezer and release the springform pan. Lift the cake out using a cake lifter or sturdy spatula, removing the plastic wrap. Quickly frost the sides and top with the whipped cream using a spatula, refrigerating in 30-minute intervals if needed to keep cool.
- Decorate: Pipe a decorative border around the top edge of the cake with the reserved whipped cream using the piping bag. Sprinkle remaining chopped Oreo cookies on top and drizzle with chocolate syrup, if desired.
- Freeze Before Serving: Return the finished cake to the freezer until ready to slice and serve.
Notes
- Thawing times for ice cream can vary depending on your freezer—adjust as needed to get a spreadable consistency.
- Use a metal mixing bowl for best results when whipping cream, keeping it very cold helps achieve stiff peaks faster.
- Work quickly when frosting to prevent the ice cream cake from melting, use freezer intervals to maintain firmness.
- Springform pan makes cake removal easier—ensure plastic wrap fully lines the pan to avoid sticking.
- The hot fudge layer can be substituted with homemade fudge sauce if preferred.
- Store any leftovers tightly covered in the freezer for up to 5 days for best freshness.
