Chocolate Peppermint Ice Cream Cake Roll
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.
Chocolate Peppermint Ice Cream Cake Roll
Ingredients:
- 1/2 cup all purpose flour minus 1 tablespoon
- 1 tablespoon corn starch
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs, at room temperature
- 3/4 cup granulated sugar, divided
- 1 1/2 teaspoons vanilla extract
Filling
- 1 container Peppermint Ice cream*
Glaze
- 1/2 cup heavy cream
- 6 ounces semisweet or milk chocolate, chopped
- 1/4 cup corn syrup
- 1 1/2 teaspoons vanilla extract
- Crushed candy cane for decoration
Directions:
Heat oven to 375º. Spray a 15 1/2 x 10 1/2 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 1/2 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 1/4-cup sugar and vanilla extract until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 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.
Adapted from Redbook
*I used Dryers’ Peppermint Wonderland Ice cream
Be sure to stop by all the participating blogs and enjoy all the great holiday desserts we made for you this year.
Great Holiday Desserts
Cakes
- Brown Sugar Pumpkin Cheesecake with Bourbon and Caramel Sauce
- Chocolate Peppermint Ice Cream Cake Roll
- Bourbon Cajeta Apple Butter Goat Cheese Cheesecake
- Mini Mascarpone Cheesecakes
- Vanilla Rum-Chocolate Chestnut Saint Honoré
Candies
Cookies
Desserts
Pies and Tarts
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Great Holiday Desserts hosted by Jenni Field at Pastry Chef Online. Cookies, Cakes, Pies and more for your holiday party planning
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!
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. http://www.barbarabakes.com/chocolate-ice-cream-cake-roll/. Then just use any leftover batter for a mini cake roll or cupcakes.
Thank you!
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Oh my gosh! This is so lovely and sounds absolutely delicious!
would sink my teeth into that as soon as i could. outrageously delicious!
This looks amazing. It is my favorite time of year right now – chocolate & peppermint season!
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.
This sounds wonderful! I love the pink ice cream with the chocolate, so pretty!
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!
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
Making a swiss roll cake has been on my list for so long but now I’m changing it to an icecream version!
Beautiful! I’ve actually been thinking of making a cake roll recently because I think they are so pretty and fun and easy to serve and eat. I love the idea of filling it with ice cream! And that glaze is gorgeous! Chocolate-peppermint is so festive and really a wonderful Christmas treat!
Barbara,
Love this chocolate peppermint ice cream roll cake!! I’ve never made one before so will definitely check out the Chocolate Ice Cream Cake Roll for the step by step photos!!
Barbara,
this def. reminds me of the holidays.
as a kid, we had one or two every yr.!!!! xx Happy Thanksgiving.
Barbara! This is amazing! Its the most PERFECT cake roll ever!
Oooo-yes please-and thank you! Gosh I haven’t made a jelly roll-type cake in years….’bout time I changed that. Yours looks amazing, Barbara….I love chocolate and peppermint.