If you’ve ever scraped the bottom of a Blizzard cup just to find one last nugget of soft, chocolate-studded cookie dough, this Copycat Dairy Queen Cookie Dough Blizzard is for you. Thick, cold, and studded with chewy cookie-dough bites and swirls of cocoa fudge, this homemade version delivers all the bliss of the drive-thru classic without ever leaving your kitchen.
Whether you’re reminiscing about childhood treats or just craving a cold spoonful of nostalgia, this Blizzard nails that dreamy texture and rich flavor that made it a fast-food icon. Best of all, you can tweak it, go lighter, dairy-free, or extra chunky depending on your mood.
Table of Contents
How to make a Copycat Dairy Queen Cookie Dough Blizzard
Start by chilling your vanilla base so it’s just soft enough to blend. You’ll want cookie dough bits that stay chewy, not frozen solid, so the trick is to freeze them slightly, not rock-hard. Blend your soft-serve or ice cream with a swirl of warm fudge and those chunks of edible cookie dough, but only briefly, just enough to mix without melting. Serve upside-down if you dare.
Nutrition facts (per 16 oz serving)
Calories: 710
Total Fat: 27 g
Saturated Fat: 15 g
Carbohydrates: 78 g
Sugar: 63 g
Protein: 13 g
Ingredients (1 serving, 16 oz)
Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 30 minutes (for cookie dough bits)
Total Time: 40 minutes
Servings: 1
- 1½ cups vanilla ice cream (softened or soft-serve style)
- ⅓ cup edible chocolate chip cookie dough (see tip)
- 2 tablespoons chocolate fudge sauce (room temp or slightly warm)
- ⅛ teaspoon xanthan gum or ½ teaspoon instant vanilla pudding mix (optional, for texture)
Tools you’ll need
• Blender or stand mixer
• Ice cream scoop
• Measuring spoons and cups
• Chilled glass or serving cup
• Rubber spatula
• Spoon or small scoop for cookie dough
• Small bowl for fudge
Instructions
Make or prep your cookie dough
If using homemade dough, roll into small marble-sized balls and freeze for 30 minutes. They should be firm but still chewable. (30 minutes prep)
Add ingredients to blender
In a blender or stand mixer, add the softened ice cream, cookie dough bits (reserve a few for topping), fudge sauce, and xanthan gum or pudding mix. (1 minute)
Blend briefly
Pulse just 5–10 seconds until the dough pieces and fudge are rippled throughout but not fully broken down. Stop blending once it’s thick but spoonable. (10 seconds)
Serve immediately
Spoon into a chilled glass or paper Blizzard-style cup. Top with extra cookie dough pieces and drizzle of fudge. Flip upside-down if you want the full effect. (1 minute)
Optional twist
Add 1 tablespoon mini chocolate chips for a bit of crunch, or stir in a few crushed Oreos for a monster-cookie vibe.
Tips
• Use ice cream that’s soft but not melted, DQ-style Blizzards are mixed just below freezing.
• Xanthan gum helps hold the creamy texture without melting quickly.
• Avoid over-blending or the dough will vanish into the base.
• Use cookie dough made for eating raw, no eggs, heat-treated flour.
• Keep all mix-ins cold before adding so your shake stays thick.
What to serve with
Fresh and crunchy
• Cold milk or iced espresso – A simple drink like iced coffee balances the sweetness while giving you a light caffeine edge.
• Apple slices with peanut butter – Something crisp and earthy helps offset the sweetness and richness of the Blizzard.
• Rice cakes with almond butter – Great for keeping your snack light and crunchy without too much extra sugar.
Comforting treats
• Warm chocolate chip cookies – Yes, cookie-on-cookie is a thing. The warm and melty bite contrasts perfectly with the frozen Blizzard.
• Fudge brownies – Dense, rich, and chocolatey. These make your Blizzard feel like part of a full dessert plate.
• Banana bread – Especially good if served warm. Adds a soft, fruity base note to the creamy shake.
Savory counterpoints
• Salted pretzel sticks – That salty crunch is exactly what your taste buds need between sweet, thick spoonfuls.
• Cheese quesadillas – It’s unexpected, but the warm cheesy richness plays well with the cold sweetness of a Blizzard.
• Bacon sliders – Go big. Salty, savory mini burgers alongside a cold cookie-dough shake? Surprisingly awesome.
Variations
Mini Blizzard
Cut everything in half for a 200 ml serving with half the calories.
Extra Dough Version
Double the cookie dough and skip the fudge for more of a cookie dough overload style.
Dairy-Free Blizzard
Use plant-based vanilla ice cream and coconut milk fudge. Use vegan cookie dough chunks (oat flour and almond butter versions work well).
Blizzard Sundae Bowl
Scoop the mixture into a bowl, top with more cookie dough and hot fudge, and eat with a spoon like a sundae.
Chocolate Lover’s Edition
Use chocolate ice cream instead of vanilla and add a swirl of Nutella with the fudge.
Ingredient substitutes
Vanilla Ice Cream
Original: Soft-serve or churned vanilla
Substitutes: Frozen yogurt, dairy-free vanilla ice cream, banana nice cream for a lighter texture
Cookie Dough
Original: Edible chocolate chip cookie dough
Substitutes: Brownie batter bites, peanut butter cookie dough, or chopped cookie dough protein bars
Fudge Sauce
Original: Classic cocoa fudge
Substitutes: Chocolate syrup, Nutella, or melted dark chocolate mixed with cream
Xanthan Gum
Original: Xanthan gum for texture
Substitutes: Instant pudding mix, cornstarch slurry (¼ tsp cornstarch + 1 tsp cold water), or omit if not needed
Mix-ins
Additions: Mini chocolate chips, sprinkles, Oreo crumbles, crushed graham crackers, or chopped Reese’s
Ingredients
-
1½ cups vanilla ice cream (softened or soft-serve style)
-
⅓ cup edible chocolate chip cookie dough (see tip)
-
2 tablespoons chocolate fudge sauce (room temp or slightly warm)
-
⅛ teaspoon xanthan gum or ½ teaspoon instant vanilla pudding mix (optional, for texture)
Instructions
Make or prep your cookie dough
If using homemade dough, roll into small marble-sized balls and freeze for 30 minutes. They should be firm but still chewable. (30 minutes prep)
Add ingredients to blender
In a blender or stand mixer, add the softened ice cream, cookie dough bits (reserve a few for topping), fudge sauce, and xanthan gum or pudding mix. (1 minute)
Blend briefly
Pulse just 5–10 seconds until the dough pieces and fudge are rippled throughout but not fully broken down. Stop blending once it’s thick but spoonable. (10 seconds)
Serve immediately
Spoon into a chilled glass or paper Blizzard-style cup. Top with extra cookie dough pieces and drizzle of fudge. Flip upside-down if you want the full effect. (1 minute)
Notes
Calories: 710 Total Fat: 27 g Saturated Fat: 15 g Carbohydrates: 78 g Sugar: 63 g Protein: 13 g
