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Dairy Queen copycat chocolate ice cream cake slice with chocolate drizzle and sprinkles

Dairy Queen Copycat Chocolate Ice Cream Cake

This homemade Dairy Queen Copycat Chocolate Ice Cream Cake is a delightful dessert perfect for celebrations. Enjoy the rich chocolate flavor and customizable ingredients.
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Prep Time 1 hour
Cook Time 8 minutes
Total Time 7 hours
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust and Layers
  • 12 pieces chocolate creme filled chocolate sandwich cookies, crushed
  • 1/4 cup salted butter, melted and cooled
  • 2 quarts chocolate ice cream Thaw before using
  • 12.8 ounces hot fudge sauce Warm before spreading
  • 1 cup chopped brownie pieces Store-bought brownies can be used
  • 11.5 ounces semi-sweet chocolate chunks
Whipped Cream Topping
  • 1 1/2 cups cold heavy whipping cream Chill mixing bowl beforehand
  • 3/4 cup powdered sugar
  • 1 teaspoon clear vanilla flavoring
  • to taste as needed Chocolate syrup, for drizzling

Method
 

Preparation
  1. Line a 9-inch springform pan with plastic wrap and place it in the freezer.
  2. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. Combine crushed cookies with melted butter and stir well.
  4. Spread the cookie mixture evenly on the baking sheet and bake for 7 to 8 minutes. Let it cool completely and break into bite-sized pieces.
Ice Cream Layers
  1. Thaw 1 quart of chocolate ice cream for 15-20 minutes, then spread it evenly in the bottom of the lined springform pan. Freeze for 30 minutes to 1 hour.
  2. Warm the hot fudge sauce in the microwave for 15 seconds, then spread over the ice cream layer.
  3. Sprinkle cookie crunch pieces over the fudge layer and return it to the freezer for 1 hour.
  4. Thaw the remaining 1 quart of chocolate ice cream, fold in chocolate chunks, then spread over the cookie crunch layer. Freeze for 4 to 6 hours or overnight.
Whipped Cream Topping
  1. Chill a mixing bowl, then beat cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
  2. Transfer the whipped cream to a piping bag.
Assembling the Cake
  1. Remove the cake from the freezer and release the springform pan. Place it on a serving plate.
  2. Pipe whipped cream around the edges and sprinkle chocolate chunks and brownie pieces on top. Drizzle with syrup.
  3. Freeze until ready to serve.

Notes

Store leftover cake in an airtight container or cover it with plastic wrap in the freezer for up to one month. Thaw in the refrigerator before serving to ease slicing. Consider customizing flavors and toppings.