Description
Indulge in the delightful Dairy Queen Copycat Oreo Cookie Ice Cream Cake, a homemade version of the beloved soft serve treat that’s perfect for any occasion. This no-bake dessert features luscious layers of chocolate and cookies & cream ice cream, rich hot fudge, and crunchy cookie crumbles, all coming together to create an unforgettable flavor experience. Whether you’re celebrating a birthday, hosting a family gathering, or just craving something sweet, this cake is sure to impress. Plus, it’s budget-friendly and customizable—feel free to add your favorite toppings or mix-ins!
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
- ½ cup salted sweet cream butter (melted)
- 2½ cups cold heavy cream
- 1½ cups powdered sugar
- 2 teaspoons clear vanilla flavoring
Instructions
- Line a springform pan with plastic wrap and freeze.
- Preheat oven to 350°F. Mix crushed Oreo cookies with melted butter; spread on baking sheet and bake for 7-8 minutes.
- Thaw chocolate ice cream slightly, then spread half into the pan. Freeze for 30-60 minutes.
- Warm hot fudge, spread over chocolate layer, then top with cookie crumbs; freeze for another hour.
- Soften cookies & cream ice cream, mix in chopped Oreos, and layer on top of cookie crust; freeze for at least 4-6 hours or overnight.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form; frost the cake.
- Decorate as desired and freeze until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (135g)
- Calories: 376
- Sugar: 36g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 66mg