Thanks to Egglands Best for sponsoring this post and Giveaway: Take Your Dessert Game To The Next Level With This Old Fashioned Ice Cream Roll Recipe.
This image brings back memories of an Ice Cream Roll we used to buy as kids. In a rectangular box in the freezer section. Anyone remember this? I grew up in the midwest and I can taste the amazing combination of ice cream and chocolate cake perfectly rolled up and ready to be sliced. On a rainy day this spring, I got a little nostalgic and decided to make this for the family to see if we could replicate this childhood memory and create a new one for them. Ice Cream Roll Cake is a great dessert for a crowd and you can make it ahead of time too.
I remember making a Jelly Roll cake once before when I was single and don’t remember it coming out this well so I was thrilled. Don’t be intimated by the steps it is a super easy and really endless in terms of flavor variations. Have fun with it and mix up the flavors of ice cream and fillings for a burst of flavor in your mouth. Best part this is a great make ahead dessert for a crowd.
The Batter is super easy just be sure you have the correct Jelly Roll Pan. This will make or break your recipe. I do believe we were off by 1/2 to 1 inch in each direction but it still worked. On the second attempt, I also used parchment paper on the bottom of the pan to help with the ease of getting it out.
Start off with Egglands Best Eggs. Eggland’s Best farm-fresh, nutritional eggs are produced by hens fed a wholesome, all-vegetarian diet of healthy grains, canola oil, and a premium supplement of rice bran, alfalfa, sea kelp and Vitamin E. Our feed contains no added hormones, antibiotics or steroids, and no animal by-products, recycled, or processed foods. They are produced in the US and you can identify them by the EB stamped on each egg.
The egg yolks are perfectly yellow and when beaten will be even brighter.
The whites come to perfect peaks after sugar is added.
Mix the egg whites and egg yolks together carefully and mix well.
Then add the dry ingredients until just blended. To keep this cake spongy, you need to limit the amount of time you mix everything. Carefully spread the batter into your springform pan.
Hurdle 1: getting it out of the pan and onto the prepared dishtowel. Please have a clean dishtowel available before you start this recipe!! Carefully rolled out and sprinkled with powdered sugar.
While the cake is still warm you need to make the first roll in the towel. Allow it to cool completely before attempting to fill it with ice cream.
Ice Cream Ice Cream, oh how we love some ice cream all year long. We used close too 4 cups and were plenty satisfied. Allow the ice cream to sit out and soften but not too far before trying this step. It will truly be a time saver.
Reroll the cake with the ice cream and you are almost there. Simply wrap tightly with plastic wrap and place in the freezer overnight for the best ice cream roll cake ever.
For an added touch, serve with some hot fudge on the plate.
What a great make-ahead dessert for company and why not celebrate the end of winter with a good old fashion Ice Cream Roll. What are your favorite flavor combos?
Take your frozen dessert to the next level with this old fashion ice cream roll cake we used to see in the freezer as kids.
4 Egglands Best eggs, separated
1/3 Cup all-purpose flour
1/4 Cup Unsweetened Cocoa Powder
1/2 teaspoon vanilla
1/3 cup granulated sugar
1/2 cup granulated sugar
1/4 cup powdered sugar, sifted
1/4 tsp baking soda
4 cups Vanilla Ice cream , or your favorite
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.
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
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