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A Chocolate Peppermint Ice Cream Cake Roll made by rolling a chocolate sponge cake around peppermint ice cream then drenching it with a rich chocolate glaze, and finishing with a sprinkle of crushed peppermint candy.
This month’s theme for Progressive Eats, our virtual progressive dinner, is Great Holiday Desserts hosted by Jenni Field, Pastry Chef Online. I love eating ice cream year round, but I especially love peppermint ice cream this time of year. So I decided to change up my Chocolate Ice Cream Cake Roll to create a great holiday dessert.
The ice cream I used was Dryers’ Peppermint Wonderland Ice cream. It has a mild peppermint flavor and I used Guittard milk chocolate wafers in the glaze. You could use chocolate chips in a pinch, but for the holidays you may want to splurge and use better chocolate.
After you’ve filled and rolled the cake, you let the cake roll set up overnight in the freezer. Then the next day you pour the glaze over the cake.
Be sure and put the cake back in to the freezer after you’ve glazed the cake. The glaze doesn’t freeze solid, but it does set up enough to make cutting the roll easier.
Use a serrated knife to cut the cake. Rinsing the knife off under hot water and drying it between cuts will make slicing the cake easier.
When I posted my Chocolate Ice Cream Cake Roll, I included a step by step photo collage of making the cake. Be sure and check it out before you start making the cake. It will make the process seem much easier.
I invited my daughter, son-in-law and grandson over to enjoy this cake with us. My sweet grandson came over and told how much he liked the ice cream cake roll. Which of course, melted grandma’s heart.
This is a great dessert for the holidays because you can prepare it ahead of time and just pull it out of the freezer when you’re ready to serve it.
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Chocolate Peppermint Ice Cream Cake Roll
Ingredients
- ½ cup all purpose flour minus 1 tablespoon
- 1 tablespoon corn starch
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 5 large eggs at room temperature
- ¾ cup granulated sugar divided
- 1 ½ teaspoons vanilla extract
- 1 container Peppermint Ice cream*
- ½ cup heavy cream
- 6 ounces semisweet or milk chocolate chopped
- ¼ cup corn syrup
- 1 ½ teaspoons vanilla extract
- Crushed candy cane for decoration
Instructions
- Heat oven to 375º. Spray a 15 ½ x 10 ½ x 1-inch jelly-roll pan with cooking spray, line with parchment or wax paper and spray paper with additional spray.
- In a small bowl, combine flour, corn starch, cocoa powder, baking powder, and salt.
- Separate egg whites and yolks into 2 large mixing bowls.
- Beat egg whites on medium-high speed until foamy. Gradually beat in ½ cup sugar. Continue to beat on high speed just until stiff peaks form. (I used my KitchenAid to beat the whites and my hand mixer to beat the yolks.)
- Beat yolks with the remaining ¼-cup sugar and vanilla extract until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in ¼ of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top.
- Bake 12 – 14 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
- Dust a clean towel with confectioners’ sugar; loosen edges of the cake from the pan and invert cake onto towel. Remove pan; carefully peel off parchment. Starting from the short end, roll up cake in the towel; place seam side down on wire rack; cool completely.
- Filling
- While cake is cooling put ice cream on the counter to soften. When ice cream is softened, unroll cooled cake and spread evenly with ice cream. Roll up cake. Wrap tightly in parchment, then in foil and freeze, seam side down, overnight until firm.
- Glaze
- In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in vanilla; cool to room temperature.
- Unwrap cake; trim ends. Place cake on a wire rack over a tray or parchment paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Sprinkle top of cake roll with crushed candy cane.
- Freeze cake uncovered until glaze is firm about an hour.
Notes
There are more tips on my Chocolate Cake Ice Cream Roll post. I also have a fun Malted Milk Ball Ice Cream Cake Roll for Easter.
Linda
This recipe takes me back to my childhood! I’m looking forward to giving it a try. I have a sister who has celiac and can’t eat gluten. Is it possible to use a chocolate gluten free cake mix in this recipe? Or does the box mix not produce the needed flexibility and texture? Suggestions? Thanks very much.
Melissa Griffiths
Linda, that’s so awesome of you to think of her. I have not used gluten free cake mixes enough to help answer your question but I do think it’s worth a shot, it seems like they would work but I honestly don’t know.
Kathy J Jarvis
I made this again this year for our family holiday dinner. I had been nervous about making it but it is made easier with the clear recipe and instructions. I made a gluten-free version this year in addition to the regular version. My family loves it.
Kim
I made this today for my son in law and I’m excited to serve it to him as part of his Father’s Day meal. But when I trimmed the ends and ate the trimmed part (of course lol) I was very surprised that the cake is quite dry. I’m a very experienced baker and used the correct size of pan, technique, etc. I have extra thermometers in my oven and it is true to temperature. I baked the cake for exactly 12 minutes. All these considered, I feel that 375 degrees is too high of a temperature and this should be corrected to 350. The cake looked fine, didn’t look overbaked, no shrinkage, slightly springy in center. With all these egg yolks, oven temperature is the only explanation for the dryness. I wish this had not happened. I filled it with homemade vanilla ice cream. The ganache is nice but I wish it had thickened just a bit more – just personal preference.
Kathy Gambill
Is the icing sticky?
Barbara Schieving
Hi Kathy – no, I wouldn’t call it sticky It’s not like a buttercream icing that’s sticky, it’s melted chocolate mixed with the corn syrup to keep it softer.
Isabelle De La Rosa
Hi Barbara! Your recipe looks really good and yummy. I do have a question though. How do you cut this recipe in half for a smaller portion? This is just for practice so parents, sibling and I are eating it before using the full recipe for Christmas’s Eve party. I’m not actually sure how or that it will be the right amount so I’m seeking a expert baker’s knowledge. Thank you!
Barbara Schieving
Hi Isabelle – this recipe is not easily divided in half. However, it will keep well in the freezer for a few weeks (add the glaze on the day you’ll be serving the second half.) So you can practice making it now, save half in the freezer for later, and then make a new one to serve your guests for Christmas Eve.
Dori
Looks delicious! I have a question, though. How thick does the cake end up after baking? The only 10×15″ pan available to me is a baking sheet about half an inch deep. Do you think that is too shallow? Alternatively, do you think the cake could be made in a 9×13″ cake pan with some alterations to the bake time?
Thanks!
Barbara Schieving
Hi Dori – I think I would use the baking sheet and just not fill it more than half way full. Here’s another cake roll that I made that shows how high the cake rose. https://www.barbarabakes.com/chocolate-ice-cream-cake-roll/. Then just use any leftover batter for a mini cake roll or cupcakes.
Dori
Thank you!
Emily
Oh my gosh! This is so lovely and sounds absolutely delicious!
Kelsey @ Snacking Squirrel
would sink my teeth into that as soon as i could. outrageously delicious!
Lydia @ Suitcase Foodist
This looks amazing. It is my favorite time of year right now – chocolate & peppermint season!
Maureen | Orgasmic Chef
That’s such a pretty dessert. In the heat we’ve been experiencing, this would make me very happy to see it come to my table for dessert.
Amanda
This sounds wonderful! I love the pink ice cream with the chocolate, so pretty!
Rocky Mountain Woman
That is so pretty!
I love peppermint ice cream and it’s sometimes hard to find so now I have an excuse to go looking!
2 Sisters Recipes
We haven’t made a swiss roll cake or a pumpkin roll cake yet and it’s been on our list to do for years, but we love the idea of an ice cream cake roll and look forward to making one soon.
Have a blessed and wonderful Thanksgiving!
xoxo Anna and LIz