Description
Enjoy a delightful homemade Copycat Dairy Queen Ice Cream Cake made with layers of rich chocolate and creamy vanilla ice cream, topped with hot fudge and sprinkles. This easy dessert is perfect for any occasion and delivers that classic ice cream cake experience without the hassle.
Ingredients
Scale
- 48 ounces vanilla ice cream softened
- 48 ounces chocolate ice cream softened
- 20 chocolate cream cookies
- 12 ounce hot fudge
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla
- sprinkles
Instructions
- Line an 8-inch springform pan with plastic wrap.
- Spread the softened chocolate ice cream evenly on the bottom of the pan and freeze for 30 minutes.
- Warm the hot fudge in the microwave for 30 seconds to soften, then pour it over the frozen chocolate ice cream layer.
- Crush the chocolate cream cookies in a zip-top bag and sprinkle them over the hot fudge layer.
- Spread the softened vanilla ice cream evenly over the cookie layer and freeze for at least 4 hours or overnight.
Notes
Make sure the ice cream is completely softened for easier spreading.
For a more decadent cake, add more layers of cookies or fudge between the ice cream layers.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 27g
- Sodium: 130mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg