Description
A delicious and easy-to-make homemade version of the classic Dairy Queen Ice Cream Cake, featuring layers of Oreo crust, vanilla and chocolate ice cream, and a whipped cream topping.
Ingredients
Scale
- 24 Oreo cookies (crushed into fine crumbs)
- ½ cup unsalted butter (melted)
- 1 jar (11–12 oz) hot fudge sauce
- 1 quart vanilla ice cream (softened slightly)
- 1 quart chocolate ice cream (softened slightly)
- 2 cups heavy cream (or use 2 cups Cool Whip)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Extra Oreo crumbs (for garnish)
- Whipped cream swirls (for garnish)
- Rainbow sprinkles (for garnish)
Instructions
- Mix crushed Oreos with melted butter until combined. Press firmly into the bottom of a 9×13-inch pan or springform pan. Freeze for 15 minutes.
- Spread softened vanilla ice cream evenly over the crust. Freeze again for 30–40 minutes until firm.
- Warm hot fudge slightly so it’s spreadable but not runny. Spread a thin, even layer over vanilla ice cream. Sprinkle extra Oreo crumbs on top. Freeze for 20 minutes.
- Spread softened chocolate ice cream on top of the fudge layer. Freeze at least 1–2 hours, or until solid.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread evenly on top of cake.
- Pipe swirls of whipped cream around the edges. Sprinkle with crushed Oreos and rainbow sprinkles. Freeze at least 4 hours (overnight is best).
Notes
- For best results, allow the ice cream to soften slightly before spreading.
- Overnight freezing is recommended for a firmer cake.
- Feel free to customize the toppings with your favorite candies or nuts.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg