The ice cream cake roll is definitely a blast from the past. My mother used to make this when she would get sick of listening to us kids begging her to make it. I remember thinking that I needed to be quick when it was served because I have two brothers that had very healthy appetites. As a matter of fact, I was always the slow eater in the family which meant I didn’t always get seconds. Now that I have two children of my own, I would like to share a few of the food memories that I have from my childhood. I was racking my brain trying to think of something to make that would do just that.
All of a sudden, my brother sends me a text challenging me to make this ice cream cake roll but with a twist. He wants a familiar chocolate topping on it that turns hard when it gets cold. Hmm… what could this be? Oh who am I kidding, I know exactly what he is talking about. I can do one better. I will make the topping and it will be delicious! Challenge accepted!!
So, I started on my mission to make this heavenly dessert. First, I need to decide what flavor ice cream I want to use. This is a dilemma in itself. In the end I decided on vanilla only because Costco has the best vanilla ice cream I have ever bought from a store. Ok, now that we figured that out, on to the cake making.
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To begin with, I coated a jelly roll pan with nonstick cooking spray. Now I used a half sheet size pan but this does not need to be exact. If yours is a bit smaller, then just add a minute or two on the baking time. Then line the bottom of the pan with wax paper and spray this also.
Now stir together the flour, cocoa, baking powder, and salt. Set aside. Beat the eggs for 6 minutes then gradually add the sugar and vanilla.
Now fold in the flour mixture until all the lumps are gone and the mixture is completely incorporated. Pour into greased jelly roll pan. Spread evenly in pan and bake.
This next part is very important. You want to roll the cake up in a towel that is sprinkled with powdered sugar while the cake is still warm. This gives the cake a ‘memory’ which makes it easy to roll up after you add the ice cream. Cool the cake completely while rolled up in the towel.
Unroll the cake and spread softened ice cream all over the cake. Roll the cake back up and cover with a plastic wrap. Freeze for a t least 4 hours. Plan ahead a little because this is a dessert that will take some time.
About 20 minutes before you are ready to eat your delicious ice cream cake roll, we will make the hard shell chocolate topping. Just warm chocolate chips and coconut oil in a small saucepan on low until melted together. Remove from heat until ready to use.
Made with ♥ By Shannon
For a list of all Shannon’s recipe’s, check out the Recipes Made With Love page. Here you will find so many delicious ideas. If your in the mood for a snack, need a meal idea or just a warm drink, recipes made with love has got a variety of options to pick from. Here are some of our favorites.
Peanut Butter Cookies With Lard
ICE CREAM CAKE ROLL
Ingredients:
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
4 eggs
3/4 cup sugar
1 1/2 tsp vanilla extract
3 Tbsp. confectioners sugar
4 cups ice cream, softened
1 cup semi-sweet chocolate chips
3 Tbsp. coconut oil
Directions:
1. Heat oven to 350 degrees.
2. Coat a jelly roll pan with nonstick cooking spray. Line the bottom of the pan with wax paper. Spray wax paper with nonstick cooking spray.
3. Stir together flour, cocoa, baking powder and salt. Set aside.
4. With an electric mixer, in a large bowl, beat eggs on medium for 6 minutes. Gradually add sugar and beat until smooth. Beat in vanilla extract.
5. Fold flour mixture into egg mixture until no lumps remain.
6. Pour into prepared jelly roll pan. Spread until level. Bake cake for 10-12 minutes or until cake springs back when touched.
7. Dust a clean towel with the confectioners sugar. Flip warm cake out onto the towel. Roll up the cake with the towel from the short end. Cool completely.
8. Unroll cake and spread with softened ice cream. Roll cake back up without the towel. Wrap with plastic wrap and freeze for at least 4 hours.
9. 20 minutes before serving heat chocolate chips and coconut oil in a small saucepan on low until melted. As soon as melted remove from heat and let cool until ready. Drizzle chocolate over ice cream cake roll slices.