Ice Cream Roll Cake

Ice cream roll cakes combine a batch of your favorite ice cream flavor and a sheet cake, rolled together into an elegant desert.

Ice Cream Roll Cake

This recipe is made in two parts. First make a jelly roll cake without the filling. The Chocolate Roll cake recipe below works well. You could also use other jelly roll cake (not regular cake or sheet cake) recipes, such as Lemon Roll cake, Pumpkin Roll cake, etc.

Next, make and freeze a batch of your favorite ice cream recipe.

After the ice cream is frozen and the cake is thoroughly cooled, spread ice cream onto cake, then roll back up again. Freeze solidly. Just before serving, thaw ice cream cake slightly and slice.

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Servings: 1 Ice Cream Cake

Ingredients Instructions Notes

Ingredients

  

Ice Cream

Chocolate Roll Cake

• 5 Egg yolks
• 1 cup Confectioner’s sugar (sifted )
• ¼ cup Flour
• ½ tsp Salt
• 3 Tbsp Cocoa powder
• 1 tsp Vanilla
• 5 Egg whites, stiffly beaten

Instructions

 

Ice Cream

1. Make a batch of your favorite ice cream flavor. Freeze, set aside.

Chocolate Roll Cake

1. Heat oven to 375 F
2. In small bowl beat egg yolks until thick and lemon colored.
3. Sift together confectioner’s sugar, flour, salt and cocoa 3 times. Beat into egg yolks until well blended.
4. Add vanilla. Fold in stiffly beaten egg whites.
5. Bake 15 to 20 minutes in jelly roll pan (10 x 15 x 1-inch) that’s been greased, lined with waxed paper and greased again.
6. Turn out onto towel sprinkled with confectioner’s sugar. Remove waxed paper. Roll chocolate sponge and towel up together tightly. Allow to cool completely. Unroll.

Combine

1. After the ice cream is frozen and the cake is thoroughly cooled, spread ice cream onto cake, then roll back up again using a towel to help you roll it.
2. Freeze solidly.
3. Just before serving, thaw ice cream cake slightly and slice.

Notes

From Mormon Country Cooking, p 321