Why You'll Love It
- - Simple pantry ingredients make it accessible
- - No need for special equipment beyond a loaf pan
- - The texture contrast of soft cake and cold ice cream wow factor
- - Customizable with your favorite ice cream flavors
*"The cake turned out unbelievably light and the frosting was just the right amount of chocolatey—my family asked for seconds!"*
Essential Ingredient Guide
- Vanilla cake mix: Choose a high‑quality mix; it provides the tender crumb that balances the ice cream
- Premium vanilla ice cream: Softening the ice cream slightly makes it easier to spread evenly
- Chocolate frosting: A ready‑made frosting works, but melting chocolate with a touch of butter adds shine
- Butter: Used to butter the pan; room temperature butter blends smoothly into the frosting
- Milk: A splash of milk in the batter keeps the cake moist
- Sugar (optional): If you like extra sweetness, sprinkle a thin layer before the frosting
Complete Cooking Process
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Ingredient Readiness:
Measure the cake mix, soften the ice cream, and melt the chocolate frosting components.
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Flavor Development:
Baking the cake creates a fragrant vanilla base that melds with the chilled ice cream.
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Texture Control:
Layering the warm cake with frozen ice cream yields a contrast of soft and firm.
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Finishing Touches:
Spread the glossy chocolate frosting and let the cake set in the freezer.
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Serving Timing:
Allow the cake to sit at room temperature for 5 minutes before slicing for clean cuts.
- Freeze the assembled cake for at least 2 hours for firm slices
- Use a hot, wet knife to cut clean edges
- Add a pinch of sea salt to the frosting for depth
- Swap vanilla ice cream for mint chocolate chip for a refreshing twist
Pro Tips
When you pull the knife through, you’ll hear that satisfying soft crack that tells you the cake is set. I often linger a moment, inhaling the faint cocoa aroma before plating. It’s a small pause that makes the whole effort feel worth it, especially when friends gather around the table.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Keep the cake level for even layers
- Freeze each layer briefly before adding the next
- Serve within 24 hours for best texture
Frequently Asked Questions
→ Can I use a different flavor of ice cream?
Absolutely. Strawberry, chocolate, or even coffee ice cream work beautifully; just adjust the frosting to complement the flavor.
→ Do I need a special pan?
A standard 9‑x‑5‑inch loaf pan works fine; just line it with parchment for easy removal.
→ How long can I store the cake?
Stored in an airtight container in the freezer, it stays fresh for up to 3 days.
→ Can I make the frosting from scratch?
Yes, melt chocolate with butter and a splash of cream; it gives a richer mouthfeel.
→ Is it okay to add fruit layers?
A thin layer of raspberry jam between cake and ice cream adds a bright contrast, just be mindful of extra moisture.
→ What’s the best way to slice the cake?
Warm a knife under hot water, wipe dry, and slice; the heat helps cut through the frozen ice cream cleanly.
Chef's Tips
If the ice cream becomes too soft while spreading, briefly return it to the freezer.,For a richer chocolate flavor, use dark chocolate chips instead of cocoa powder.,You can line the pan with parchment paper for easier removal.
Nutrition Facts
per serving
420
Calories
5g
Protein
58g
Carbs
18g
Fat
Taste Profile
Richly sweet with buttery chocolate notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Provides a tangier flavor and reduces sugar.
Adds a deeper cocoa intensity; reduce butter slightly.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne to the chocolate frosting for a subtle heat.
Mediterranean Style
Swap vanilla ice cream for pistachio and garnish with toasted almond slices.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the cake batter, leading to a dense texture.
- Leaving the ice cream out too long, causing it to melt.
- Applying frosting before the cake is fully frozen, resulting in a runny glaze.
Meal Prep & Storage
Make Ahead Tips
You can bake the cake layer a day ahead and keep it wrapped; freeze the ice cream layer up to 24 hours before assembling.
Leftover Ideas
Reheat slices gently in a skillet over low heat to soften the ice cream for a warm‑cold contrast.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, grease pan, and mix cake batter.
Bake cake, cool completely, then line pan.
Spread softened ice cream, freeze for at least 1 hour.
Prepare chocolate frosting and pour over frozen cake.
Freeze assembled cake for 2 hours before serving.
Dairy Queen Ice Cream Cake – Classic Copycat Recipe
A homemade copy of the iconic Dairy Queen Ice Cream Cake, featuring layers of fluffy vanilla cake, rich ice cream, and glossy chocolate frosting—ideal for birthdays, holidays, or any celebration that calls for a touch of nostalgic sweetness.
Timing
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
Cake Layer
- 01 1 box vanilla cake mix
- 02 1/2 cup milk
- 03 1/3 cup vegetable oil
- 04 2 large eggs
Ice Cream Layer
- 01 1 quart vanilla ice cream, softened
Chocolate Frosting
- 01 2 cups chocolate confectioners' sugar
- 02 1/2 cup unsalted butter, melted
- 03 1/4 cup milk
- 04 1 tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a loaf pan and set aside.
Mix the cake mix, milk, oil, and eggs until smooth; pour into the pan and bake 20‑25 minutes until golden. Let cool completely.
While the cake cools, spread the softened vanilla ice cream over the top, smoothing with a spatula. Return to freezer for 1 hour.
Whisk together confectioners' sugar, melted butter, milk, and vanilla until glossy. Pour over the frozen cake, spreading evenly. Freeze another 2 hours before serving.
When ready to serve, let the cake sit at room temperature 5 minutes, then slice with a hot, wet knife.
Notes & Tips
- 1 If the ice cream becomes too soft while spreading, briefly return it to the freezer.
- 2 For a richer chocolate flavor, use dark chocolate chips instead of cocoa powder.
- 3 You can line the pan with parchment paper for easier removal.
Tools You'll Need
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Loaf pan
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Mixing bowl
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Electric mixer or whisk
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Spatula
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Freezer-safe container
-
Sharp knife
Must-Know Tips
- Do not over‑mix the cake batter; it keeps the crumb tender.
- Freeze the cake after each layer to keep the structure steady.
- Warm the knife before each cut for clean slices.
Professional Secrets
- Room temperature ingredients for the batter ensure even rise.
- Chill the assembled cake rapidly to lock in moisture.
- A thin glaze of melted chocolate on the frosting adds shine.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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