This Ice Cream Cake Roll is perfectly festive! A simple chocolate cake roll is filled with peppermint ice cream then covered in ganache! Everyone will love this dessert!
What is Chocolate Roll Cake?
A chocolate roll cake is a thin, sponge cake that is delicately rolled up and filled. The filling can be whipped cream, buttercream, jelly or ice cream (like in this Oreo Ice Cream Cake Roll). Chocolate cake rolls are simple to make but the thing to remember is you have to make sure you give yourself some time.
How To Make an Ice Cream Cake Roll?
To make this ice cream cake roll, start by making your cake. Egg yolks are whisked with sugar until thick. In a separate bowl, whisk egg whites until semi-firm peaks begin to form. Slowly add sugar until the egg whites form glossy, stiff peaks, then the yolks are folded in. Dry ingredients (flour and cocoa powder) are folded in next. The batter is poured into a jelly roll pan and baked for only 12 minutes (the cake will spring back when touched).
WHERE IS THE CHOCOLATE PEPPERMINT ICE CREAM CAKE ROLL RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Chocolate Peppermint Ice Cream Cake Roll Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
The fun happens when the cake comes out of the oven, the cake immediately needs to be flipped onto a towel coated with powdered sugar. I always make a mess doing this, but it’s all worth it! Slowly roll up the WARM cake, starting with the short end. Allow the cake to sit, rolled up until completely cool.
How To Soften Ice Cream For the Cake Roll?
I find the best way to prepare the ice cream is to allow your store-bought ice cream (homemade is fine, I find that homemade ice cream tends to have a softer consistency) has to come to room temperature for about 15 minutes. When the cake roll has cooled completely, carefully unroll the cake and spread the ice cream over the inside of the cake with an offset spatula. Reroll the cake, and freeze the cake to have the ice cream set up again.
The glaze or ganache on this cake has heated heavy cream poured over chocolate then whisked until thick. Once the mixture begins to set, pour the ganache over the cake. Freeze the cake until you are ready to serve!
If you are looking for a chocolate roll without ice cream, then you might want to try this Bailey’s Chocolate Roll!
Do’s and Don’t On Ice Cream Cake Roll
DO spray your jelly roll pan with parchment paper and then spray your paper with non-stick spray before adding the batter.
DON’T overbeat your egg whites; otherwise, the cake will not be light and fluffy.
DO remove the cake from the pan as soon as it comes out of the oven, flip the cake onto a powdered sugar covered kitchen towel and carefully remove the parchment paper.
DO roll your cake in a powdered sugar covered towel immediately to prevent cracking. Allow your cake to cool completely before filling.
DO allow your ice cream to soften before spreading it onto the cake.
- 5 eggs, separated
- 2/3 cup sugar, divided
- 1 teaspoon vanilla extract
- 2/3 cup cake flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoon melted butter
- powdered sugar
- 1 1/2 quart container store-bought peppermint ice cream softened
- ½ cup heavy cream
- ¾ cup chocolate chips
- 2 tablespoons dark corn syrup
- 2 teaspoons vanilla
- Peppermint Candies (optional)
Preheat oven to 375. Spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with nonstick spray. Set pan aside.
In a bowl, whisk egg yolks until thick and golden in color. Gradually add in 1/3 cup of sugar and vanilla extract.
In the bowl of a mixer, beat egg whites with the whisk attachment until semi-soft peaks begin to form. Gradually whisk in 1/3 cup of the remaining sugar and continue beating until stiff peaks finally form. Remove and carefully fold in yolk mixture.
Combine dry ingredients. Fold dry ingredients, followed by melted butter.
Pour batter into prepared pan. Bake cake for 12 minutes or until cake gently springs back when touched. After removing cake from the oven, and immediately sprinkle with powdered sugar. Carefully turn the cake out onto a clean towel that has been dusted with powdered sugar. Remove parchment paper. Roll cake with towel, starting with short end. Let cake cool completely.
When cake has cooled completely, carefully unroll cake. Spread softened ice cream over the inside of the cake and reroll. Place filled cake seam side down on a wire rack that is resting on a baking sheet and freeze until set (at least 15 minutes).
Meanwhile, heat heavy cream in a saucepan over medium heat. When mixture just begins to bubble around the edges, add the chocolate chips and corn syrup, whisk until chocolate has melted and the mixture is thick and shiny. Remove the ganache from heat and whisk in the vanilla. Allow chocolate to cool to room temperature.
Remove the cake from the freezer and slowly drizzle the ganache over the cake. Top the cake with candies before serving.
Place the cake on a platter or serving dish when ready to serve. To keep the cake from drying out, cover the cake as it rests in the freezer.