Festive Ice Cream Cake – Hiland Dairy

Ingredients

• 1.5 quarts Hiland Chocolate Ice Cream (such as Homemade Milk Chocolate or Chocolate Moose Tracks)
• 1.5 quarts Hiland Vanilla or Cherry Ice Cream (such as Natural Vanilla Bean or Cherry Cheesecake)
• 15 Oreo cookies, roughly crushed
• 2 tablespoons Hiland Unsalted Butter, melted
• 1.5 cups hot fudge sauce
• 2 cups Hiland heavy Whipping Cream, cold
• 1/3 cup powdered sugar
• 1/4 teaspoon almond extract
• Optional: sprinkles for garnish
• Line a 9-inch springform pan with several layers of plastic wrap, making sure there’s enough overhang to lift out the cake later.
• Let your first ice cream flavor soften at room temperature for about 15 minutes. Once scoopable, spread it evenly into the bottom of the pan. Freeze for 30 minutes, or until firm.
• Crush the Oreo cookies into coarse crumbs—some larger chunks are great for texture. Mix with melted butter and set aside.
• Spread about half of the fudge over the frozen ice cream. Add the crushed Oreo mixture on top, then drizzle with the remaining fudge. Return to the freezer for at least 30 minutes.
• Soften your second ice cream flavor for 15 minutes. Spread evenly over the Oreo-fudge layer. Cover the top with plastic wrap and freeze overnight or at least 12 hours.
• Working quickly, frost the cake with whipped cream and decorate with sprinkles if desired. Serve immediately or freeze until ready to serve.