Swiss roll layers are separated by strawberry, vanilla and chocolate ice creams for a summertime treat that will please any taste!
This swiss roll ice cream cake is sort of a throwback for me. Swiss Rolls were one of my favorite treats as a kid; although we rarely had them at home. Occasionally my mom would make the trip to the Hostess store (yes that was a thing). She would stock up on bread, buns, a fruit pie or two and if it were a good day, then she’d also pick up a box of Swiss Rolls.
My favorite way to eat those little chocolate treats was to peel the thin layer of chocolate on the outside of the rolls first. I would eat that in slow, dainty bites so I could savor the chocolate flavor. Then I would carefully unroll the cake and lift off the creamy layer. Eating the actual cake was optional.
I haven’t eaten Swiss Rolls in years. There was a time I was all about the Zebra Cakes, Zingers, Ho-Ho’s, Ding Dongs and Swiss Roll Cakes. The funny thing is trying this cake was the first time my kids have ever even tasted a Swiss Roll. They have just realized what they’ve been missing.
Perfect Swiss Roll Cake
My Reese’s Ice Cream Cake was all for peanut butter lovers, and my mocha ice cream pie was all for coffee lovers. But this ice cream cake has something for every taste. The Swiss roll cakes make up each “cake layer” and in between we have strawberry ice cream, strawberry ice cream topping, vanilla ice cream, marshmallow topping, chocolate ice cream and chocolate ice cream topping.
The assembly of this dessert is simple, it just takes time. I cut my rolls in half and arranged them cut side up. I spread a generous amount of strawberry ice cream over top followed by the strawberry ice cream topping. I then place this in the freezer to set, I would give it at least an hour. Then top with the next round of halved cake rolls. I would freeze this again for about 10 minutes. I found it easier to spread the ice cream over frozen cake. Repeat the process with the vanilla ice cream layers and the chocolate ice cream layers. Your top layer will be cake rolls halved, but set cut side down. Place the cake in your freezer for several hours ( the longer, the better). My “frosting” is Cool Whip, which I spread on top. I allowed the entire cake to freeze before serving.
The Swiss Rolls cakes make the perfect cake layer, they stayed tender and soft and held the ice cream layers together nicely . This summertime treat is easy and holds something for everyone; for some that something might just be a bit of nostalgia.
Neapolitan Swiss Roll Ice Cream Cake
- 18 Swiss Roll packs
- 1/2 gallon strawberry ice cream
- 1/4 cup strawberry ice cream topping
- 1/2 gallon vanilla ice cream
- 4 oz marshmallow cream
- 1/2 gallon chocolate ice cream
- 1/4 cup chocolate ice cream topping
- 1 cup whipped topping
- Arrange two sheet of plastic wrap so that they are overlapping in a loaf pan. Be sure to leave enough overhang on the ends.
- Cut 6 Swiss Rolls in half and arrange the cut side up in the loaf pan. Spread the strawberry ice cream over the cake and top with the strawberry topping. Top the strawberry topping with halved Swiss Cake rolls and place the pan in the freezer for 10-20 minutes.
- Remove cake and top with vanilla topping followed by marshmallow topping (if marshmallow topping is hard to spread, stop, place the pan in the freezer for a few minutes, then continue).
- Repeat layers with remaining cake rolls, chocolate ice cream, chocolate topping and additional cake rolls, allowing the cake to freeze as needed in between layers.
- Allow cake to freeze for several hours; overnight is ideal.
- Before serving, carefully lift cake out of pan using the plastic wrap overhang or invert on a serving plate. Frost with whipped topping and freeze until ready to serve.