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.

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Yield: 12 servings

Chocolate Peppermint Ice Cream Cake Roll

Cook Time 14 minutes

Total Time 14 minutes

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
• 1 container Peppermint Ice cream*
• 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

Instructions

1. 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.
2. In a small bowl, combine flour, corn starch, cocoa powder, baking powder, and salt.
3. Separate egg whites and yolks into 2 large mixing bowls.
4. 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.)
5. 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.
6. Bake 12 - 14 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
7. 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

1. 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

1. 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.
2. 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.
3. Freeze cake uncovered until glaze is firm about an hour.

Notes

Adapted from Redbook

*I used Dryers' Peppermint Wonderland Ice cream

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.

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

• Orange and Ginger Dark Chocolate Bark

Cookies

• Pecan Tassies
• Nutella Stuffed Oatmeal Cookies (Gluten Free)

Desserts

• Warm Apple Buttermilk Custard Crisp

Pies and Tarts

• Coffee Pecan Tart
• Individual Raspberry Mascarpone Tarts (GF)
• Mini Pomegranate Ganache Tarts (GF)

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