Best Chocolate Pistachio Ice Cream Roll Recipes

CHOCOLATE ICE CREAM ROLL

Steps:

• Place egg whites in a 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, baking powder and salt until slightly thickened. Stir in extracts. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be thick). , 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. Gradually fold into batter. Spread into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream evenly over the cake to within 1 in. of edges. Roll up again. Cover and freeze until firm., For frosting, in a large bowl, combine confectioners' sugar and cocoa; beat in the milk, butter and vanilla until smooth. Spread over cake roll. Cut into slices. Freeze leftovers., ,

CHOCOLATE AND PISTACHIO ICE CREAM CAKE ROLL

Steps:

• Preheat oven to 350°F. Spray a 10 x 15-inch jelly-roll pan with non-stick spray and line it with parchment paper.
• Sift the flour, cocoa, espresso powder, baking powder, baking soda, and salt into a bowl and set aside.
• In a separate bowl, combine the eggs and sugar. Whip on medium high speed until nearly tripled in volume (about 5 to 8 minutes). The mixture will turn light yellow and get thick. (see notes)
• Turn the mixer to low and beat in the oil, milk, and vanilla.
• Sift half of the flour mixture over the batter. Use a wide spatula to fold the flour in gently. Sift the other half of the flour over the batter and gently fold it in. Spread the batter into the jelly roll pan
• Bake for 12 to 15 minutes or until the surface springs back when touched.
• Remove from the oven and slide a knife around the edge of the cake pan to loosen the cake from the sides of the pan.
• Sift the cocoa powder over the top of the cake while it is still warm then lay a kitchen towel over the cake.
• Place a baking sheet or cutting board over the towel and flip the cake over so it is on top of the kitchen towel. Lift the cake pan off.
• Remove the parchment paper and dust cocoa powder on the top of the cake.
• Roll the cake while it is still warm. Starting at the short end of the cake, roll the cake into the towel jelly-roll style. Cool on a wire rack.
• Have 1 sheet of parchment paper and 1 sheet of aluminum foil ready. Set aside until you finish rolling the ice cream inside the cake.
• Remove the ice cream from its carton and place it in a large bowl. Break it up, stirring until it has become slightly softened.
• Gently unroll the cake and spoon the ice cream onto the cake, spreading in a thick even layer to within 1-inch from the far end.
• Begin rolling the cake over the filling. Use the towel to lift and support the cake as you roll but make sure you do not roll the towel inside the cake.
• As you roll, the ice cream will probably ooze out the sides which is okay as it will get trimmed later. As you get closer to the end of the roll the ice cream will get pushed to the uncovered section on the end.
• Gently lift the filled cake roll and place onto the parchment paper, with the cake seam down. Roll it first in the parchment paper, then again in the foil, twisting the ends of the foil.
• Place the roll into the freezer, seam side down and freeze overnight.
• Add the cream and syrup to a small saucepan set over medium heat and stir to combine. When the cream mixture is hot, but not boiling, remove from the heat and add the chopped chocolate. Let the mixture sit for 5 minutes to melt the chocolate.
• Remove the cover and stir with a spoon or rubber spatula until the melted chocolate is completely incorporated. Do not use a whisk.
• Transfer the ice cream cake roll from the freezer and remove the paper and foil. With a serrated knife, trim off 1/2-inch from each end of the roll, (this is the chefs treat). Place the roll on a wire rack set over a sheet of parchment paper.
• Pour the ganache over the top of the cake roll allowing it to gently drizzle down the sides.
• Sprinkle the top of the roll with the chopped pistachios.
• Place the cake roll back in the freezer until the glaze is firm, about 1 hour.

CHOCOLATE-PISTACHIO PHYLLO ROLLS

Steps:

• Preheat oven to 350 degrees. Put chocolate in a medium bowl. Heat cream with cinnamon in a small saucepan over medium heat until it just begins to simmer. Stir into chocolate to melt. Finely chop 2 tablespoons nuts; set aside. Stir remaining nuts into chocolate. Spoon chocolate into a resealable plastic bag; cut 1 inch off one corner.
• Lay 1 sheet phyllo on a work surface (cover remaining sheets with a damp kitchen towel). Lightly brush surface with melted butter; lay another sheet on top, and brush with more melted butter.
• Immediately pipe chocolate along a short side of phyllo, 11/2 inches from edges.Tightly roll into a log, lightly brushing with butter at each turn and tucking in ends. Brush log with butter; cover with a damp kitchen towel. Repeat process to make 2 more logs.
• Transfer to a parchment-lined baking sheet; bake 15 minutes. Rotate sheet; brush logs with butter. Sprinkle with reserved nuts. Bake until golden, about 15 minutes more. Let cool completely; dust with sugar. Cutting in a swift motion, divide each log into 8 pieces.

WARM CHOCOLATE SOUFFLES WITH PISTACHIO ICE CREAM

Steps:

• Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes or custard cups. Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl; cool.
• Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry.
• Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites. Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
• Bake soufflés until edges are set but tester inserted into center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight. Serve immediately with Pistachio Ice Cream.

CHOCOLATE CREAM ROLL

Steps:

• Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
• Grease paper; set aside.
• Stir together cocoa and flour until well blended; set aside.
• In large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
• Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
• Fold cocoa mixture and vanilla into egg mixture until well blended.
• Pour batter into prepared pan and spread evenly.
• Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on rack 5 minutes.
• Loosen edges of cake with thin-bladed spatula.
• Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
• Peel off paper.
• Starting at short end, roll up cake and towel as for jelly roll.
• Cool on rack.
• Unroll.
• Spread cake with cream filling.
• Reroll without towel.
• Place on platter and frost with Thin Chocolate Glaze.
• Chill several hours or overnight.
• Garnish with dollops of whipped cream or pistachios.
• CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
• THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water.
• Spread thinly over roll.

CHOCOLATE PISTACHIO ICE CREAM ROLL

Steps:

• Make Chocolate Sponge Cake:.
• Position rack in center of oven. Heat oven to 375ºF. Line bottom of 15 ½-inch x 10 ½-inch baking sheet with parchment paper, leaving 2-inch overhang on short ends of pan. Lightly spray parchment paper and pan sides with cooking spray. Lightly dust parchment and sides of pan with cake flour and tap out excess flour.
• Place chopped chocolate in microwavable bowls. Microwave chocolate on HIGH for 1 minute. Let stand for 30 seconds. Stir until melted and smooth. Set aside.
• Beat egg yolks, 1/4 cup sugar and vanilla at medium-high speed about 5 minutes in medium bowl using electric mixer, or until batter forms a thick light yellow ribbon when beaters are lifted. Using a clean, dry rubber spatula, gently fold egg yolk mixture into chocolate mixture. Gently fold in 1 cup sifted flour.
• Beat egg whites at medium-low speed in grease-free bowl of electric mixer until frothy. Increase speed to high and while beating, gradually add remaining 2 tablespoons granulated sugar, beating until whites form until stiff peaks form. Using clean, dry rubber spatula, fold one-third egg whites into the egg yolk/chocolate mixture to lighten. Gently fold in remaining egg whites.
• Scrape batter into prepared pan and gently smooth surface with an offset spatula. Bake sponge cake for 20 minutes, or until cake tester inserted in center comes out clean. While cake is baking, place a 15 ½-inch x 10 ½-inch piece of parchment paper on work surface and dust with confectioners' sugar.
• Run a thin-bladed knife around edges of cake to loosen it from sides of pan and immediately invert it onto sugar-coated parchment paper; remove pan. Starting at the long end, roll cake up loosely with parchment paper into a jelly-roll. Cool completely.
• Place softened ice cream into a medium bowl and mix with a wooden spoon until just spreadable. Carefully unroll cake (be careful not to crack cake). Place brandy in a small bowl and liberally brush entire cake, especially the edges. Using an offset spatula, gently spread ice cream into an even layer. Using parchment paper as a guide, re-roll cake into a tight cylinder. Wrap cake roll tightly in a piece of plastic wrap, and twist ends to secure. Freeze roll for at least 1 hour or until ready to glaze.
• Make Glaze:.
• Combine cream, corn syrup and butter in medium saucepan over medium heat. Heat to a boil. Remove from heat and add chopped chocolate. Let stand 1 minute. Stir until melted and smooth. Cool the glaze to about 86ºF. or until it starts to thicken slightly.
• Remove the cake roll from the freezer and remove the plastic wrap. Place cake roll on a wire rack set over a waxed paper-lined baking sheet. Slowly pour glaze evenly down center of cake roll, allowing glaze to cover cake roll completely. Return to freezer.
• Make Crème Anglaise:.
• Place milk, cream and split vanilla bean in a medium saucepot. Heat to a boil over medium-high heat. Reduce heat to low. Cover and heat milk mixture with vanilla bean for about 20 minutes. Remove vanilla bean. Reheat mixture to boiling.
• Place egg yolks and sugar in medium bowl and beat until thick and light, using a wire whisk. Whisk half hot milk mixture into egg yolks until blended. Whisk mixture back into remaining hot milk mixture. Heat gently, stirring constantly with wooden spoon, until custard thickens slightly. Custard is ready when a clear trail is left behind when you draw your finger across the back of the spoon. Do not overheat or mixture will curdle.
• Remove custard from heat at once and strain through fine mesh strainer into a bowl. Let cool completely; cover tightly and chill. Custard will keep for up to 3 days in refrigerator.
• Serve Cake:.
• Place a spoonful of crème anglaise on each of 6 small dessert plates. Top with cake slice and garnish with toasted pistachios.