Best Ice Cream Cake Roll Recipes

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.

NEAPOLITAN ICE CREAM CAKE ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
• Add the sugar, oil, and vanilla. Whisk again until incorporated.
• Add the flour, cocoa powder, baking powder, and salt.
• Mix with a spatula until combined.
• Pour the batter onto the baking sheet.
• Bake for 12 minutes until the cake is set.
• Lay out a kitchen towel and sprinkle with cocoa powder.
• Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Place in the refrigerator for 1 hour to cool.
• Place the cake on the counter and unroll.
• Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
• Smooth each line of ice cream out, being careful not to mix the flavors.
• Tightly roll the cake back up, this time without the towel.
• Freeze the cake for at least 3 hours, or overnight.
• Place the chocolate chips in a medium bowl.
• Pour the hot cream over the chocolate and stir until melted and smooth.
• Place the cake on a rack set over a baking sheet.
• Pour the ganache over the cake in an even layer.
• Place cake in the freezer for 30 minutes, or until the ganache is set.
• Enjoy!

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.

ICE CREAM CAKE ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper; set aside., In a large bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick). , In another large bowl and with clean beaters, beat egg whites and salt on high speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Spread batter evenly in prepared pan. Bake at 350° for 15 minutes or until cake springs back when lightly touched. Turn cake 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 with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving. , In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Serve with cake.

MOCHA ICE CREAM CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). , Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert cake onto a kitchen towel dusted with 2 teaspoons 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 cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Freeze until firm. Just before serving, dust with remaining confectioners' sugar. Garnish with chocolate curls if desired.

PUMPKIN ICE CREAM CAKE ROLL

Steps:

• Line a 16-INCH BY 11-INCH jelly roll-pan with a silicone pad or wax paper greased and floured. With rack in lower third of oven, heat oven to 450°F degrees.
• Ginger sugar:.
• In a food processor pulse sugar and ginger till fine. Divide into 1/2 cup for yolks and 1 tablespoon for egg whites and 1/4 cup for syrup.
• Biscuit:.
• In a small bowl, whisk together the cake flour and cornstarch.
• Separate 3 of the eggs, placing the yolks in 1 large mixing bowl and the whites in another. To the yolks, 2 remaining eggs add ½ cup ginger sugar. Beat on high speed 5 minutes or until thick, fluffy, and triple in volume. Beat in the vanilla.
• Sift ½ the flour mixture over the egg mixture and fold it in gently but rapidly with a large, or rubber spatula until the flour has disappeared. Repeat with the remaining flour mixture.
• Beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon sugar and beat until stiff peaks form when the beater is raised slowly. Fold the whites into the batter and pour into the prepared pan, using an angled metal spatula to level it.
• Bake for 6 minutes or until golden brown, a cake tester comes out clean, and the cake is springy to the touch.
• Loosen the edges with a small metal spatula or sharp knife and, lifting by a long edge of the silicone pad or parchment overhang, gently slide the cake from the pan onto a flat surface. Trim any rough or overcooked edges. Roll it up while still hot. Using parchment, flip the biscuit onto a clean dish towel dusted with powdered sugar, carefully remove the parchment, and roll it up tightly, towel and all. Cool on a rack for at least 30 minutes. Meanwhile make.
• Optional SYRUP:.
• In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat, and cool. Transfer to a liquid measuring cup and stir in the liqueur.
• Pumpkin ice cream:.
• Combine pumpkin, brown sugar, and spices with a rotary beater.
• Blend in ice cream. Freeze until spreadable but firm.
• Assembling:.
• When ready to fill, unroll the biscuit. Remove towel and sprinkle with syrup. Then spread with ice cream.
• Beginning at long side, roll up cake. Carefully slide cake onto baking sheet, seam side down. Freeze while making whipped topping.
• Whipped cream topping:.
• Whip whipping cream with sugar until soft peaks form add vanilla and whip to mix inches.
• Spread sweetened whipped cream over cake to frost it. Freeze for an hour then cover with aluminum foil or plastic wrap and freeze. When ready to serve, remove from freezer, remove wrap and serve.

MARCIA'S ICE CREAM CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch rimmed baking sheet with waxed paper. Spray the sides of the cookie sheet with nonstick cooking spray.
• Beat eggs with an electric mixer until foamy. Add sugar, baking mix, cocoa, vanilla, and salt; mix well. Pour batter into the prepared cookie sheet, pressing down with a spatula to remove bubbles and even out.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Do not overbake or it will be difficult to roll.
• While the cake is baking, lay a large dish towel on the countertop. Sprinkle the entire surface of the towel generously with powdered sugar, and rub the sugar into the towel; repeat once more.
• Cool the cake in the pan for 2 minutes, then run a table knife around the edges to loosen. Invert carefully onto the sugared towel and remove the waxed paper. Sprinkle the top of the cake generously with powdered sugar and rub it into the cake; repeat once more.
• Roll the cake, starting with the shorter side and using the towel to help. Cool slightly, about 10 minutes.
• Meanwhile, remove ice cream from the freezer and allow it to soften slightly. Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until creamy and spreadable.
• Unroll the cake and spread ice cream on it with a spatula or your hands, if necessary. Roll the cake back up and wrap in the towel. Freeze for 3 hours.
• Remove the cake from the freezer and pull off the towel. Neaten the edges of the cake by cutting a thin slice off each end. Place the cake on a plate and frost with the fudge topping. Return to the freezer until ready to serve.

APPLESAUCE ICE CREAM CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in applesauce. Combine the flour, baking powder, baking soda, cinnamon, salt and cloves; fold into applesauce mixture. Spread batter evenly into prepared pan. , Bake at 350° 12-15 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 cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with whipped topping. Cover and freeze for at least 1 hour. Remove from the freezer 10 minutes before cutting. Drizzle with caramel topping if desired.

(PEPPERMINT) ICE CREAM CAKE ROLL

Steps:

• 1. heat oven to 350. Grease two 15 X 10 inch jelly roll pan; line with waxed paper and grease again. *Generously sprinkle 2 clean towels with powdered sugar.
• 2. In a large bowl beat eggs at highest speed for 5 minutes or until thick and lemon colored. Reduce speed to low; add water. Gradually add cake mix; blend until moistened. Beat 2 minutes at highest speed. Spread 1/2 batter in each prepared pan. Bake one at a time on middle rack of oven or arrange oven racks to bake both cakes at same time. Bake at 350 for 14-15 minutes or until cake springs back when touched lightly in center. DO NOT OVERBAKE!
• 3. Immediately once you have removed cakes from oven INVERT cake onto towel; carefully remove waxed paper. Starting at shorter end of cake, roll up cake in towel; cool completely while rolled up in towel.
• 4. Carefully unroll cooled cake but do not lay flat; remove towel. Spread each cake with 1 quart ice cream; roll up loosely. Wrap each in foil; freeze until firm. To Serve, cut into 1 inch slices or larger; drizzle with fudge topping, a dollop of whipped cream, and Sprinkle with crushed candy cane. Store in freezer.
• 5. This recipe makes 2 cake rolls..so if you would like you could fill each one with a different flavor of Ice cream. Use your imagination..and enjoy this delicious dessert just the way you like it!!!