You heard it here first, these Dairy Queen Ice Cream Cake Sundaes taste just like the famous cake without all the assembly.

One of the first exciting things I remember throwing together while I was starting on my foodie journey was an ice cream cake for Matt’s birthday.

I was modeling it after a DQ cake (his favorite) but used bourbon ice cream instead of chocolate and vanilla. Even though he doesn’t even remember it now(!) it went over swimmingly, as did these Dairy Queen Ice Cream Cake Sundaes!

I fully expect him to remember this recipe though because he raved about everyone that would listen. For good reason! These sundaes have all of the best elements of a DQ cake, the chocolate fudge, the crispy chocolate clusters, and the creamy whipped cream but without the layering, freezing, layering, re-freezing, etc. 

If you have a birthday coming up or even a fun labor day party, these Dairy Queen Ice Cream Cake Sundaes NEED to be on the menu!

Dairy Queen Ice Cream Cake Sundaes Ingredients & Subs

Oreo cookies
unsalted butter
Magic Shell — Buy it or make your own! If you have chocolate and coconut oil, you don’t have to make a trip to the grocery store.semisweet chocolate chips — chocolate chips, corn syrup, and vanilla make up the fudgy chocolate sauce. While it won’t be exactly the same, you’re welcome to use store-bought hot fudge instead!
light corn syrup
vanilla extract
heavy whipping cream — Instead of using heavy cream, powdered sugar, and vanilla to make whipped cream, you could use a redi-whip or cool whip instead. Although, I highly recommend making your own! 
powdered sugar
chocolate ice cream — A traditional Dairy Queen cake uses both chocolate AND vanilla ice cream, but if your perfect cake includes only vanilla, only chocolate, or even another fun flavor, go for it! 
vanilla ice cream — I’ve tried this with vanilla bean ice cream which I normally love, but for this, I feel like you need the flavor of basic vanilla ice cream. 
Sprinkles, maraschino cherries, and Pirouette cookie to garnish

How to make Dairy Queen Ice Cream Cake Sundaes

For the chocolate crunch preheat the oven to 350°F. While the oven preheats, pulse the Oreos several times in a food processor, blender, or place them in a zip-top bag and smash with a rolling pin or pan. Add the melted butter and then pulse or smash for a few more seconds until rough cookie crumbs remain.

Pour the cookie crumbs out onto a parchment-lined baking sheet and spread out evenly into a single layer. Bake for about 10 minutes. Remove and let cool completely.
Once cool, in a medium mixing bowl, combine the cooled cookie crumbs with the chocolate Magic Shell.

Stir to coat the crumbs evenly and then spread back onto the parchment-lined baking sheet in a thin layer. Freeze for 30 minutes and then crumble into small, coarse pieces. Keep refrigerated until ready to use.

To make the chocolate sauce in a small saucepan, bring the heavy cream to a simmer. Remove from heat and then pour over the semisweet chocolate chips in a medium glass bowl. Stir the heavy cream and chocolate until it’s completely smooth.

Add the corn syrup and vanilla extract to the mixture and stir until glossy and fully incorporated. Set aside the ganache and let cool completely. While the chocolate sauce cools and you make the whipped cream, remove the ice creams to soften slightly for assembly.

To make the whipped cream whip the heavy cream until soft peaks begin to form. Add the powdered sugar and vanilla. Continue to whip until stiff peaks form. Keep refrigerated until ready assemble sundaes.

To assemble grab a pint mason jar, bowl, or sundae dish. Add a scoop of each ice cream flavor (or only one if you prefer!) to the bottom. Add a layer of chocolate sauce on top and a couple of spoonfuls of the cookie crunch to each sundae.

Add a couple more scoops of ice cream on top of that, followed by more chocolate sauce and cookie crumbles. Finish with a large dollop of whipped cream, sprinkles, a maraschino cherry, and a Pirouette cookie to garnish, if desired. Serve immediately.

Hot Tip

This would be SO fun as a sundae bar!!!!!!! All you have to do is make the cookie crunch, chocolate sauce, and whipped cream and set everything out with all the ice cream flavors and more toppings! Kids and adults alike will be over the moon. 

How to make homemade Magic Shell

• 1 cup chocolate chips of choice
• 2 tablespoons refined coconut oil

More Ice Cream Recipes You’ll Love

Espresso Chocolate Truffle Ice Cream

Frosted Animal Cracker No-Churn Ice Cream

Brownie Bottom Peppermint Ice Cream Bars

Mint Ice Cream with Bourbon Magic Shell

Easy Ice Cream Bars

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Continue to Content

Yield: 8 servings

Dairy Queen Ice Cream Cake Sundaes

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 35 minutes

Total Time: 1 hour 10 minutes

You heard it here first, these Dairy Queen Ice Cream Cake Sundaes taste just like the famous cake without all the assembly.

Print

Ingredients

For Chocolate Crunch

• 12 Oreo cookies
• 2 tablespoons unsalted butter, melted
• 3 tablespoons Magic Shell chocolate sauce

For Chocolate Sauce

• 1 cup semisweet chocolate chips
• 3 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy whipping cream

For Whipped Cream

• 1 cup heavy whipping cream, cold
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Ice Cream

• 1.5 quarts chocolate ice cream
• 1.5 quarts vanilla ice cream
• Sprinkles, maraschino cherries, and Pirouette cookie to garnish, if desired

Instructions

1. For the chocolate crunch, preheat the oven to 350°F. While the oven preheats, pulse the Oreos several times in a food processor, blender, or place them in a zip-top bag and smash with a rolling pin or pan. Add the melted butter and then pulse or smash for a few more seconds until rough cookie crumbs remain. Pour the cookie crumbs out onto a parchment-lined baking sheet and spread out evenly into a single layer. Bake for about 10 minutes. Remove and let cool completely.
2. Once cool, in a medium mixing bowl, combine the cooled cookie crumbs with the chocolate Magic Shell. Stir to coat the crumbs evenly and then spread back onto the parchment-lined baking sheet in a thin layer. Freeze for 30 minutes and then crumble into small, coarse pieces. Keep refrigerated until ready to use.
3. To make the chocolate sauce, in a small saucepan, bring the heavy cream to a simmer. Remove from heat and then pour over the semisweet chocolate chips in a medium glass bowl. Stir the heavy cream and chocolate until it's completely smooth. Add the corn syrup and vanilla extract to the mixture and stir until glossy and fully incorporated. Set aside the ganache and let cool completely. While the chocolate sauce cools and you make the whipped cream, remove the ice creams to soften slightly for assembly.
4. To make the whipped cream, whip the heavy cream until soft peaks begin to form. Add the powdered sugar and vanilla. Continue to whip until stiff peaks form. Keep refrigerated until ready assemble sundaes.
5. To assemble, grab a pint mason jar, bowl, or sundae dish. Add a scoop of each ice cream flavor (or only one if you prefer!) to the bottom. Add a layer of chocolate sauce on top and a couple of spoonfuls of the cookie crunch to each sundae. Add a couple more scoops of ice cream on top of that, followed by more chocolate sauce and cookie crumbles. Finish with a large dollop of whipped cream, sprinkles, a maraschino cherry, and a Pirouette cookie to garnish, if desired. Serve immediately.

Notes

See the blog post above.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest