New Year’s Eve Ice Cream Cake – Make this copycat Dairy Queen countdown cake for a fun and tasty New Year’s party dessert or anytime of year!
Ice cream cake’s are simple to make and there’s no baking necessary. Just layers of your favorite ice cream with cookie crumbs and hot fudge in the middle. Frosted with homemade whipped cream. You might also like this Mint Chocolate Chip Ice Cream Cake!
We made this copycat Dairy Queen ice cream cake for New Year’s Eve 2021 and it was a big hit! Everyone loved it, especially our 6 year old twin nephews and 16 year old son. If you’re reading this post after New Year’s, I highly recommend printing out this New Year’s Eve Ice Cream Cake recipe for later this year. Or you could make it without the countdown clock for any time of year. Just top with extra sprinkles instead of piping the numbers.
Ingredients you need for this Ice Cream Cake
Chocolate Ice Cream – Use your favorite brand.
Vanilla Ice Cream – Also use your favorite brand.
Hot Fudge – Store bought is fine.
OREO Cookies (Crushed)
Heavy Whipping Cream
Powdered Sugar – This is to sweetened the whipping cream.
Sprinkles of Your Choice
Black Decorator Icing – For the countdown numbers.
How to make a Copycat Dairy Queen Ice Cream Cake
Note: This is just an overview. Scroll down for the full recipe.
Scoop (partially thawed) chocolate ice cream into a 9-inch springform pan. Smooth top and freeze.
Top with hot fudge and cookie crumbs, then scoop vanilla ice cream over cookies. Smooth top and freeze.
Release frozen cake onto serving plate. Frost with whipped cream. Freeze again.
Decorate with more whipped cream and sprinkles. Pipe numbers on top if you’re making it a countdown cake.
Obviously this cake needs to be stored in the freezer. You can store it in the freezer uncovered for a couple of days.
Or you can store it covered for up to a month. Even in the freezer, I think it always taste the best the first week.
When you’re ready to serve the cake, let it sit for about 10 minutes before slicing. This way it will be easier to cut and serve. Enjoy!
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TOOLS FOR SUCCESS
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New Year's Eve Ice Cream Cake
- 1/2 gallon chocolate ice cream
- 1/2 gallon vanilla ice cream
- 1 jar hot fudge sauce (11.75 ounces)
- 20 OREO cookies, crushed
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- black decorator icing
- gold sprinkles
- Take the chocolate ice cream out of the freezer about 20 minutes before starting cake. Spread 2/3's of the container of chocolate ice cream into an even layer in the bottom of a 9-inch springform pan. Place in the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (you might need to microwave it for 10-15 seconds if it's too thick), then sprinkle the crushed Oreo cookies over the hot fudge. Return to the freezer for at least 30 minutes. Meanwhile, take vanilla ice cream out of freezer to thaw for 20 minutes. Lastly, dollop the vanilla ice cream over the crushed Oreos and gently spread into an even layer. Freeze for at least 2 hours, or overnight.
- To release the cake from the pan, invert the cake onto a plate and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.
- Meanwhile, make the whipped cream. Combine the heavy whipping cream, and powdered sugar in the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.
- Take cake out of freezer. Spread the whipped cream on the cake, working quickly so that the ice cream doesn't melt. (If it gets soft, just pop it back into the freezer for 5 minutes.) I used a Wilton #4B decorating tip to pipe a shell border around the bottom of the cake. Using the black decorator frosting, pipe the numbers of a clock onto cake, then the hands of the clock. Decorate with gold sprinkles, if desired. Place in freezer until ready to serve.
- Remove the cake from the freezer 5 minutes before serving to soften it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice. Store leftover cake in freezer uncovered for up to 2 days or covered for up to a month.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.