Best Chocolate Ice Cream Cake Roll Recipes

ICE CREAM PARTY ROLL

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks and 1/2 cup sugar on high speed for 5 minutes or until thick and lemon-colored. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Stir a third of the whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack., Unroll cake; spread jam to within 1/2 in. of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping.

CHOCOLATE ICE-CREAM CAKE ROLL

Steps:

• Grease and lightly flour a 15x10-inch jelly roll pan, and set aside.
• Stir together flour, cocoa powder, and baking soda and set aside.
• In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high for 5 minutes or till thick and lemon colored.
• Gradually add 1/3 cup sugar beating on high till sugar is almost completely dissolved.
• Thoroughly wash beaters.
• In separate bowl beat egg whites on medium speed till soft peaks form.
• Gradually add the 1/2 cup sugar, beating till stiff peaks form.
• Fold egg yolk mixture in with egg whites.
• Sprinkle flour mixture over egg mixture, folding gently just till combined.
• Spread batter evenly in the pan.
• Bake 375°F for 12 to 15 minutes.
• Cake should spring back when touched lightly.
• Immediately loosen edges of cake and turn over on towel lightly sprinkled with powdered sugar.
• Roll the cake up w/ the towel jelly roll style, short end to short end.
• Cool on wire rack, unroll and spread w/ softened ice cream.
• Roll up again wrap in plastic wrap and freeze at least 2 hours before serving.

OLD FASHION ICE CREAM ROLL CAKE

Steps:

• Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 15x10x1-inch pan; set pan aside. Add 1/4 cup unsweetened cocoa powder and 1/4 teaspoon baking soda to flour. mix and set aside.
• In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
• Thoroughly wash the beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
• Bake in a 375 degree F oven for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake into a spiral starting from one of the cakes short sides. Cool on a wire rack. Unroll cake; remove towel. Roll up cake. Makes 10 servings.

ICE-CREAM CAKE ROLL

Steps:

• Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
• Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
• Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
• Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
• Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

CHOCOLATE CAKE ROLL

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.

ICE CREAM CAKE ROLL

Steps:

• Preheat oven to 350°F.
• Line a 15x10-inch jelly roll pan with waxed paper.
• Grease and flour lined pan; tap out excess flour.
• Combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt; mix well.
• In a separate bowl, using an electric mixer set on medium speed, beat yolks and 1/4 cup sugar until fluffy.
• In a small bowl, and using clean beaters, beat egg whites until foamy.
• Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
• Fold 1/3 of the beaten egg whites into the yolk mixture.
• Alternately fold in remaining whites and flour mixture.
• Pour batter into prepared pan, smoothing top.
• Bake until a toothpick inserted in the middle comes out lean, about 15 minutes.
• Dust a clean cloth with remaining sugar.
• Turn cake out onto the prepared cloth.
• Remove waxed paper.
• Trim the cakes edges.
• Starting with the long side, tightly roll up the cake with the cloth.
• Transfer cake, seam side down to a wire rack to cool.
• Unroll cake and remove cloth.
• Spread softened ice cream over cake to within 1/2 inch of the edges.
• Re-roll cake.
• Wrap cake well and freeze seam side down until firm.
• Dust with powdered sugar before slicing and serving.
• Variations: 1 8 oz container of whipped topping instead of ice cream.
• Add fresh fruit or chocolate chips to whipped topping before adding it to the cake.
• Add cooled melted chocolate and instant coffee granules to the whipped topping before adding to the cake.
• Serve sliced cake in a puddle of chocolate sauce.