Holiday Peppermint Ice Cream Cake Roll is festive, show stopping dessert that’s perfect for your Christmas table! Cake Roll recipe made with peppermint Ice Cream rolled in sweet, soft vanilla cake, sliced & topped with chocolate drizzle.
This treat is an ice cream cake dressed up for a holiday party. The cake is light and pairs wells with the rich creaminess of the minty ice cream. While making a jelly roll cake can seem intimidating, it is pretty easy and the end result looks stylish when plated. It’s sure to be a crowd pleaser!What is Holiday Peppermint Ice Cream Cake Roll?
It’s a traditional Jelly Roll Cake filled with ice cream. A jelly roll cake is a thin sheet pan cake that is prepared in a way that it can easily roll up into a log shape for a fun swirl of filling inside. These cakes are extra fun around the holidays because they’re unexpected (and intimidating to make). But with these tips and tricks below, you’ll see just how easy this cake truly is to make!
Holiday Peppermint Ice Cream Roll Cake Ingredients
For the Cake you will need:
-Flour: We only need 1/2 cup of flour to make this cake. All-purpose flour is recommended but you may be able to use another flour like gluten free 1:1 baking flour.
-Baking Powder: 1 teaspoon of baking powder will help the leavening in this cake so that it rises nicely.
-Eggs: We need 4 eggs, separated. This means we will need the egg yolks for one part of the recipe and the egg whites for another.
-Vanilla: With 1/2 teaspoon of vanilla extract we can get a flavorful cake. I prefer high quality vanillas because the flavor is even better.
-Sugar: We need 1/3 cup + 1/2 cup of granulated white sugar we can add some sweetness to the cake.
For the Filling we will need:
-Ice Cream: We need 1 carton of your favorite peppermint ice cream. Of course, you can also use vanilla ice cream with a handful of crushed peppermint candies if you can’t find peppermint ice cream.
How to Make Holiday Peppermint Ice Cream Cake Roll
Preheat your oven to 375 degrees F and prepare a 15x10x1 inch jelly roll pan with parchment paper or grease and flour.
In a bowl, beat the egg yolks and vanilla with an electric mixer on full speed until the eggs yolks turn a light yellow color.
Slowly add in the 1/3 cup of sugar and continue to beat until the mixture is dissolved. This should take about 5-6 minutes.
In another bowl, beat the egg whites on medium speed until soft peaks form. Slowly add in the 1/2 cup of white sugar and continue beating until stiff peaks form.
Fold the egg yolk mixture into the egg white mixture using a wide rubber spatula.
Sprinkle the flour and baking powder over the egg mixture and combine the ingredients together gently.
Pour the batter onto the prepared baking sheet and bake for 12-15 minutes. The cake should be springy to the touch when finished.
While the cake is in the oven, lay a towel out flat on the counter or table and sprinkle powdered sugar evenly on it. Once the cake comes out of the oven,turn the cake over onto the sugared surface of the towel.To ensure success with transferring the cake, make sure to run a knife along the edges of the pan to help loosen the edges of the cake.
Once the cake is flat on the towel, use the towel to roll the cake up jelly roll style. Set the bundle aside on a cooling rack to finish cooling.
When the cake has cooled, open up the ice cream container and use a long blade knife the cut the ice cream into 1/2 inch slices.
Unroll the cake and cover the cake with the ice cream slices. Leave a 1 inch border around the cake. Sprinkle peppermint candies if desired.
Once the cake is filled, gently roll the cake starting with one of the short sides towards the other. Wrap in plastic wrap and then stick the cake in the freezer to harden.
Once ready to serve, dust with powdered sugar. If desired you could also serve it with some drizzled melted chocolate or hot fudge. Enjoy!
Holiday Peppermint Ice Cream Roll Cake
Holiday Peppermint Ice Cream Cake Roll is festive, show stopping dessert that's perfect for your Christmas table! Cake Roll recipe made with peppermint Ice Cream rolled in sweet, soft vanilla cake, sliced & topped with chocolate drizzle.
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Servings: 10
Calories: 118kcal
Ingredients
- 1/2 cup flour
- 1 tsp baking powder
- 4 egg yolks
- 1/2 tsp vanilla
- 1/3 cup sugar
- 4 egg whites
- 1/2 cup sugar
Ice Cream Filling
- 1 carton peppermint ice cream
Instructions
Cake
- Preheat oven to 375 degrees F. Beat egg yolks and vanilla using an electric mixer on full speed until egg yolks turn a light yellow, lemon color.
- Slowly add the 1/3 cups sugar and continue beating mixture until sugar is dissolved. Total time is about 5-6 minutes.
- In a separate bowl beat the egg whites using a medium setting on your mixer. When they form soft peaks, slowly add the ½ cup sugar and then continue beating until stiff peaks form.
- Fold egg yolk mixture into egg white mixture. Using a wide rubber scraper works well so you can cover a large surface area with each fold.
- Sprinkle flour and baking powder over egg mixture and fold in. You want to gently combine the ingredients, not beat them together.
- Pour/spread batter into a 15x10x1 inch jelly roll pan that has been well greased and floured. (Or use a piece of parchment paper!) Bake at 375 degrees for 12-15 minutes. The cake should be springy to the touch when done.
- While the cake is baking spread out a towel flat and sprinkle powdered sugar evenly on the towel. Once the cake comes out of the oven you will turn your cake out onto the sugar surface of the towel. The key to success with the cake is that as soon as it comes out of the oven you will need to loosen the edges of the cake. Run a knife along the edges of the pan. Then turn the cake out onto the towel. If the cake is being stubborn, use a spatula to loosen the cake and catch it as it falls out of the pan.
- Once the cake is flat on the towel, use the towel to roll the cake up jelly roll style. The towel will be the “filling” of the cake as the cake cools. Set your bundle aside on a cooling rack to finish cooling.
Ice Cream Filling
- Open up your ice cream carton so your block of ice cream is exposed. Using a long blade knife cut your ice cream into ½ inch slices.
- Unroll jelly roll cake from towel and cover cake with ice cream slices. You will want to leave a 1 inch border around the edge of the cake free of ice cream because when you roll the cake some ice cream will push out to the edges.
- Once cake is filled with ice cream, gently roll the cake, starting on one of the short sides. Wrap in plastic wrap and put in freezer so the ice cream can harden.
- When you are ready to serve dust with powdered sugar and, if desired, drizzle with melted chocolate or hot fudge.
Nutrition
Calories: 118kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 24mg | Potassium: 85mg | Fiber: 1g | Sugar: 17g | Vitamin A: 104IU | Calcium: 31mg | Iron: 1mg
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How long is ice cream cake roll good for?
If kept well covered in the freezer this cake can last up to several weeks and still be great. You should keep it covered in plastic wrap and stored in another airtight container to help prevent freezer burn as that will make it dry out and not taste as good.
When to serve Holiday Peppermint Ice Cream Cake
This cake does great at holiday parties, family gatherings, or even just a nice Sunday evening dessert. While peppermint ice cream does best in winter and especially around Christmas, if you can get your hands on it earlier in the year, then there’s nothing stopping you from enjoying a refreshing treat during the hot summer months either!
More Christmas Dessert recipes:
- Christmas Cranberry Cake
- Festive Cranberry Jell-o
- Hot Chocolate Cookie Cups
- Cookie Salad
- Peanut Butter Blossom Cupcakes
- Christmas Sprinkle Sugar Cookies
- Slow Cooker Holiday Ham
- Christmas Cookie Bars
- Christmas Candy Puffcorn
- Santa Approved Christmas Treats
- Gooey Holiday Chex Mix
- Festive Holiday Veggie Tray
- Holiday Ham and Cheese Breakfast Casserole
- Red Velvet Christmas Cookies
- Layered Christmas Jello Cups
Holiday Peppermint Ice Cream Cake Roll is festive, show stopping dessert that’s perfect for your Christmas table! Cake Roll recipe made with peppermint Ice Cream rolled in sweet, soft vanilla cake, sliced & topped with chocolate drizzle.
Alannah says
We are to the butter with aside of bread.
Tracy Albiero says
I love this. I can’t wait to try it. #trafficjamweekend
Pam says
Thjs looks amazing. Peppermint ice cream is one of my favorites, and this is such a beautiful way to enjoy it during the holidays. I’ve featured it at the TFT party. 🙂
Kimberly Smith says
Thank you for sharing this on Traffic Jam Weekend! It has been chosen as a fave feature for this week’s party that goes live today at 5:00 pm CST.
Alison says
Thank you Kimberly! We’re so happy to be featured!