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  • Kaitlyn Dickie

Vegan DQ Ice Cream Cake Copycat

Call me the non-Dairy Queen from now on because this vegan ice cream cake is heavenly

I scoured the depths of the internet to try and find a DQ ice cream cake copy cat recipe and I couldn't find what I wanted. So I combined some recipes and made my own. The results? Gone in seconds.

What makes a DQ cake a DQ cake?

Chocolate ice cream, a crunchy fudge layer, a vanilla layer, and some type of icing with a softer texture. Once I broke down the layers individually, I knew there would be a way to make this good.

The Fudge Sauce

Chocolatey, gooey, and sweet! I looked through a couple vegan recipes as well as some regular recipes to try and get the combo just right and I think I've done it. I got inspiration from The Pretty Bee's blog but had to stray to make it exactly the way I wanted it.


  • 6 Tablespoons vegan butter (I used Melt Organics)

  • 1 cup brown sugar (Any granulated sugar should be fine)

  • 1/4 teaspoon sea salt

  • 1/2 cup unsweetened cocoa powder

  • 1 cup dairy free chocolate chips (or cut up a vegan chocolate bar)

  • 1 cup non-dairy milk (I used cashew)

  • 1 Tablespoon arrowroot powder or corn starch (I used arrowroot)

  • 4 Tablespoons non-dairy milk (I used coconut milk)

  • 1/2 cup golden corn syrup or light corn syrup


1. In a small pot, whisk together the sugar, cocoa powder, and salt. Add the 1 cup of non-dairy milk, and heat over medium heat, stirring constantly.

2. Bring the mixture to a simmer, then reduce the heat to low after 20 seconds.

3. Add the vegan butter and chocolate chunks and stir until melted. Add corn syrup.

4. Put the arrowroot powder and the 4 Tablespoons coconut milk in a small jar with a lid and shake to combine. Drizzle this mixture into the pot and stir until the sauce thickens.

5. Remove the pot from the heat and set aside so that it cools enough to serve.

6. Let it thicken up in the fridge for roughly 20 minutes.

7. Store leftover hot fudge in the refrigerator.

Ice cream layers!

For this specific recipe I used four different types of vegan ice cream. I know it sounds excessive and it's 100% optional to only use 2 but I wanted it to be a perfect balance of coconut and cashew. I used ice cream from the brand So Delicious. Aim for mostly cashew based (I find them creamier) if you can. 2 chocolate flavours and 2 vanilla flavours! Or get crazy and go checkout all their other vegan flavours.... gluten-free vegan cinnamon cookie dough? Yes please.

But how do you get that *CRUNCH*?

Oreos baby. They top the list for foods that are accidentally vegan. You can totally buy Oreo cookie crumbs but you won't get as much crunch, still delicious but let's be real, you're here for the crunch. Go to the bulk bins with your reusable container and get some actual Oreo cookies. Take out the middle (save it) and pulse the cookie until you get a slightly chunky mixture, you know what to look for.


Get yourself a spring release pan, otherwise I wish you luck trying to layer this puppy. I would suggest a 6-8" circle for this portion. Leave your chocolate ice cream out for about 10 minutes (I dumped it in a glass bowl and took my electric beaters to it to make it smooth and easy to spread) and then spread it evenly over the bottom. Put it in the freezer while you make the fudge sauce or for at least an hour. Pour half of the fudge sauce over the chocolate ice-cream layer, then sprinkle the Oreo cookie crumbles all over and gently press them in so they stick. Pour over the remaining fudge sauce to cover the crumbs. Place in freezer for another hour. Take out the vanilla ice cream and repeat the steps you took for the chocolate ice cream. Make sure you spread the ice cream all the way to the edges of the pan so you get a nice smooth wall when you release the spring. Place in freezer for at least an hour.

The Toppings

immediately because it will freeze pretty quickly when it hits the ice cream. Once the cake is completely frozen, carefully release the spring pan and peel off the edges to reveal your hand-crafted layers!! Work quickly so the ice cream doesn't melt before you ice it. I used an aerosol can of coconut whip cream but a homemade version or any dairy-free whip would work just as well! Most DQ cakes have an icing layer and I found that it was super light. Turns out, frozen whip cream works perfectly! Load it up and spread it out. Decorate as you'd like with sprinkles and more whip cream dollops or whatever your stomach desires!


Kaits xox

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