Almost Dairy Queen Blizzard Ice Cream Cake
Indulge in the ultimate frozen dessert with this Almost Dairy Queen Blizzard Ice Cream Cake—a showstopping treat that layers creamy vanilla and chocolate ice creams with a crunchy chocolate cookie crust and decadent hot fudge. Topped with a fluffy whipped topping and optional chocolate sprinkles, this no-bake cake is as easy as it is impressive. Perfect for birthdays, summer parties, or any occasion that calls for a crowd-pleasing dessert, this recipe comes together in just 40 minutes of prep time. With its rich, nostalgic flavors and dreamy texture, this DIY ice cream cake will quickly become your go-to for celebrations, ensuring every bite feels like a special trip to Dairy Queen!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (such as Oreos)
- 4 tablespoons Unsalted butter, melted
- 1.5 cups Hot fudge sauce, warmed
- 1.5 quarts Vanilla ice cream, softened
- 1.5 quarts Chocolate ice cream, softened
- 12 ounces Whipped topping (such as Cool Whip), thawed
- 0.5 cups Chocolate sprinkles or decorations (optional)
Instructions
Prepare a 9-inch springform pan by lining the bottom and sides with parchment or wax paper to make removing the cake easier.
Place the chocolate sandwich cookies into a food processor and pulse until finely crushed. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin.
Pour the melted butter over the crushed cookies and mix until evenly coated. Press the mixture into the bottom of the prepared springform pan to create an even cookie crust.
Spread the warmed hot fudge sauce over the cookie crust, creating an even layer. Place the pan in the freezer to firm up, about 10 minutes.
Take the chocolate ice cream out of the freezer to allow it to soften slightly. Once softened, spread the chocolate ice cream over the fudge layer, pressing it down into an even layer. Freeze for 15–20 minutes to set.
Take the vanilla ice cream out of the freezer to soften. Once ready, spread the vanilla ice cream evenly over the chocolate ice cream. Freeze for 15–20 minutes.
Finally, spread the whipped topping over the top of the vanilla ice cream to create a smooth, creamy finish. If desired, sprinkle chocolate sprinkles or decorations over the whipped topping.
Cover the cake tightly with plastic wrap or aluminum foil and freeze for at least 4 hours, or overnight for best results.
When ready to serve, remove the springform pan and carefully peel away the parchment or wax paper. Slice the cake with a warm knife for clean cuts.
Serve immediately and enjoy your Almost Dairy Queen Blizzard Ice Cream Cake!
Nutrition Facts
Calories |
10589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 542.3 g | 695% | |
| Saturated Fat | 334.8 g | 1674% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1346 mg | 449% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 1364.0 g | 496% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 1112.8 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 17.7 mcg | 89% | |
| Calcium | 3771 mg | 290% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 6945 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
