Description
A homemade version of Dairy Queen’s famous ice cream cake with layers of chocolate cookie crust, vanilla ice cream, and fudge.
Ingredients
Scale
- 1 package (14.3 oz) chocolate sandwich cookies
- 1/4 cup butter, melted
- 1/2 gallon vanilla ice cream, softened
- 1 jar (11.75 oz) hot fudge topping
- 1 container (8 oz) whipped topping
- 1/2 cup chocolate sprinkles
Instructions
- Crush cookies into fine crumbs. Mix with melted butter.
- Press cookie mixture into the bottom of a 9-inch springform pan.
- Spread softened ice cream evenly over the crust.
- Freeze for 2 hours or until firm.
- Warm fudge topping and spread over ice cream layer.
- Freeze for 30 minutes.
- Spread whipped topping over fudge layer.
- Sprinkle with chocolate sprinkles.
- Freeze overnight before serving.
Notes
- Let ice cream soften at room temperature for easier spreading.
- Use a springform pan for easy removal.
- Store leftovers in the freezer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: copycat dairy queen ice cream cake, homemade ice cream cake, no bake dessert