Peppermint Ice cream makes this a Christmas treat to remember.
Chocolate Ice Cream Log Cake Roll
A Christmas dessert so fancy they’ll think you slaved away all day
Ahhhhh, peppermint. No matter what time of year this aroma will bring thoughts of the Christmas season to mind.
But if you aren’t one of those minty-breath kind of desert eaters, try this chocolate ice cream log with any favorite flavor of ice cream. Caramel, chocolate mint, raspberry ribbon, cashew marshmallow … The sky is the limit, and this light chocolate cake is the perfect pair for your favorite flavors.
Add a candle.
Oooh, and toppings like fudge and whip cream! …But I’m getting carried away. It looks so pretty sliced on the plate, you don’t really need all the extras, just a spoon!
Cut thick or thin, this Chocolate Ice Cream Log is versatile and fun to make.
This airy cake is soft enough to enjoy frozen and durable enough to roll! Use a knife to separate the edges of the cake from pan.
Dust warm cake with powdered sugar.
Wrap the warm cake in a cloth to let cool. This will help it maintain the shape when you roll in the ice cream.
Cut your favorite flavor of ice cream in slices approximately the same width as your cake height. About 1/2 inch or so.
Cover entire surface with ice cream and smooth over the edges to fill the cake completely.
The full roll is then transferred to foil or plastic wrap to cover and put back into the freezer. Squeeze the ice cream to fully come to the edges of the cake.
wrap in and airtight pocket of foil or plastic wrap to store in the freezer until ready to serve.
- Ingredients:
- 1½ powdered sugar + about ½ cup to sprinkle over warm cake
- ½ cup + 1 tablespoon flour
- ½ teaspoon salt
- 5 tablespoons cocoa
- 6 eggs, separated
- ¼ teaspoon cream of tartar
- ½ gallon of softened ice cream (your favorite flavor)
- Sift sugar, flour, salt and cocoa together.
- Separate eggs, and beat egg whites with cream of tartar until stiff.
- In a different bowl, beat egg yolks until thick and gently fold into egg whites.
- Fold in flour mixture.
- Prepare a parchment or brown paper bag on a large cookie sheet. Spray the paper with non-stick spray.
- Bake at 375 for 15-20 minutes.
- While cake is in the oven prepare a smooth dish cloth with a light dusting of powdered sugar.
- When cake is finished baking use a knife to loosen cake from edges of the pan and invert warm cake on to cloth with powdered sugar. Shake additional powdered sugar over top surface.
- Fold the towel over the warm cake and roll from short ends for bigger roll or from the longer side to make a smaller roll.
- Let cool.
- Unroll the cake and spread the softened ice cream gently over the entire surface. We find it easiest to soften the ice cream in the fridge for about 30 minutes. Unwrap the entire box of ice cream and use a large knife to cut slices about as thick as the cake. (about ½ inch or so) Smooth the ice cream across the entire cake surface and as close to the edges as you can. There is often a little ice cream left over when using this method, depending on ow thick your slices are, but it prevents over softening the ice cream and having it melt too much, which makes the cake soggy.
- Re roll the cake and ice cream together from the same end and freeze.
- If serving soon, the same cloth will work, but if you are storing it for more than a few hours, wrap securely with tinfoil or plastic wrap to keep the cake moist.
- To serve: Let the ice cream soften slightly and gently cut into slices.
