Comments on: Chocolate Peppermint Ice Cream Cake Roll

By: Melissa Griffiths

Melissa Griffiths — Sat, 20 Dec 2025 18:31:48 +0000

In reply to Linda. 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.

By: Linda

Linda — Sat, 20 Dec 2025 07:25:39 +0000

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.

By: Kathy J Jarvis

Kathy J Jarvis — Mon, 23 Dec 2024 15:04:32 +0000

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.

By: Kim

Kim — Sat, 15 Jun 2024 20:13:57 +0000

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.

By: Barbara Schieving

Barbara Schieving — Fri, 24 Dec 2021 13:18:18 +0000

In reply to Kathy Gambill.

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.

By: Kathy Gambill

Kathy Gambill — Fri, 24 Dec 2021 13:14:25 +0000

Is the icing sticky?

By: Barbara Schieving

Barbara Schieving — Mon, 17 Dec 2018 01:52:00 +0000

In reply to Isabelle De La Rosa. 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.

By: Isabelle De La Rosa

Isabelle De La Rosa — Mon, 17 Dec 2018 01:44:07 +0000

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!

By: Dori

Dori — Wed, 23 Dec 2015 19:53:31 +0000

In reply to Barbara Schieving. Thank you!

By: Barbara Schieving

Barbara Schieving — Wed, 23 Dec 2015 18:21:22 +0000

In reply to Dori.

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.