New Year's Eve Ice Cream Cake

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5 from 2 votes

New Year's Eve Ice Cream Cake

Make this copycat Dairy Queen countdown cake for a fun and tasty New Year's party dessert!

Course Dessert, Snack

Cuisine American

Prep Time 20

Freezing Time 3 30

Servings servings

Calories 681kcal

Author Lise Sullivan Ode

Ingredients

½ gallon chocolate ice cream
½ gallon vanilla ice cream
1 jar hot fudge sauce (11.75 ounces)
20 OREO cookies, crushed
2 cups heavy whipping cream
¼ cup powdered sugar
black decorator icing
gold sprinkles

Instructions

Take the chocolate ice cream out of the freezer about 20 minutes before starting cake. Spread ⅔'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 (use about ⅔ of the container or enough to fill the pan). 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.

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