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.
- 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
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.
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