Dairy Queen Oreo Cookie Ice Cream Cake
Enjoy a lighter version of the classic Dairy Queen Oreo Cookie Ice Cream Cake, featuring layers of creamy vanilla ice cream, crushed Oreo cookies, and rich chocolate sauces without compromising your health goals.
Ingredients
For the Crust
- 24 cookies Oreo cookies, crushed Provides a chocolatey crunch
- 1/4 cup Unsalted butter, melted To bind the crust
For the Cake Layers
- 1 quart Vanilla ice cream, softened Easier to spread if slightly softened
- 1/2 cup Hot fudge sauce Adds rich chocolate flavor
- 1/4 cup Chocolate syrup For drizzling
- 1 cup Whipped topping For a light, creamy finish
- 6 cookies Additional Oreo cookies, crushed For topping and garnish
Instructions
Preparation
- Gather all the ingredients on your countertop for a smooth cooking process.
- Crush the Oreo cookies by placing them in a ziplock bag and using a rolling pin.
- Soften the vanilla ice cream by leaving it out for about 10 minutes.
Assembly
- In a bowl, combine the crushed Oreo cookies with melted butter to form the chocolate cookie crust.
- Press the mixture into the bottom of a springform pan to create an even layer.
- Add half of the softened vanilla ice cream on top and spread it evenly.
- Drizzle with hot fudge sauce, then layer the remaining vanilla ice cream on top.
- Top with whipped topping and drizzle with chocolate syrup.
- Sprinkle the crushed additional Oreo cookies on top.
- Cover and freeze for at least 4 hours or until set.
Serving
- Remove the cake from the freezer about 10 minutes before serving.
- Run a knife around the edges to release the cake from the pan.
- Slice into wedges with a sharp knife.
- Serve immediately and enjoy.
Notes
For best results, use a food processor for finer crumbs. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. If desired, microwave for 10–15 seconds to soften slices before serving.