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Dairy Queen Ice Cream Cake

Copycat DQ Ice Cream cake without the fudge center. Change all the ice cream flavors you like to make your favorite! Or change out the Chocolate oreos to lemon or vanilla flavored to match your ice cream flavors.
Servings 8 people


  • 12 Oreo cookies, crushed
  • 1.5 Tbsp Butter, melted
  • 1.5 quarts vanilla ice cream
  • 1.5 quarts chocolate ice cream
  • 10 oz. tub of TruWhip, Cool Whip or Whipped Cream (or at least 3 cups)


  • Preheat oven to 325 degrees. Make sure the oreos are crushed into chunks. Toss them with melted butter. Place on rimmed cookie sheet for 8 minutes. Remove from oven to cool.
  • Take a 9" springform pan and line with plastic wrap. This will take up to sheets.
    Remove the chocolate ice cream from the freezer. Allow to sit about 20-25 minutes. Place the chocolate ice cream into the springform pan. Spread with an offset spatula until smooth. Top with cooled Oreos. Place in freezer for 30-60 minutes.
  • Remove the vanilla ice cream from the freezer. Allow to sit about 20-25 minutes. Place the ice cream on top and spread with an offset spatula. Freeze about 30 minutes. Cover with plastic wrap. Freeze another 4-24 hours.
  • Once frozen, remove the top layer of the plastic wrap. Then, invert onto a serving plate and remove plastic wrap. Unhinge the springform pan. Remove remaining plastic wrap.
  • Spread whipped topping on top and sides. To get the pretty peaks on the sides and top, fill a pastry bag with a cup of whipped topping and use a 1M tip. You may want to use 2 tubs of whipped topping as 1 will just cover your cake.
    Pull out of the freezer about 10 minutes before serving with a knife dipped in hot water.