Ice Cream Cake Roll
I made this for my mom’s birthday at her request and it was a huge success. The hot fudge was amazing with it, too! You can change up the flavor of ice cream you use and even combine a few flavors. You may also love Brownie Hot Fudge Ice Cream Cake and Ice Cream Profiteroles.
You may need:
Large Jellyroll Pan
Hot Fudge Ice Cream Cake Roll
Ingredients
Cake
- nonstick cooking spray
- 6 large eggs
- 1 cup sugar
- 2 tablespoons oil
- 2 teaspoons vanilla extract
- ½ cup flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Vanilla Ice Cream (I used two 28 ounce cartons of Haagen Dazs)
Hot Fudge
- 2 tablespoons butter
- ⅔ cup heavy cream
- ½ cup Karo light corn syrup
- ¼ cup dark brown sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 4 ounces semi sweet chocolate
- 2 ounces milk chocolate
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
- In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
- Add the sugar, oil, and vanilla. Whisk again until incorporated.
- Add the flour, cocoa powder, baking powder, and salt.
- Mix with a spatula until combined.
- Pour the batter onto the baking sheet. (Large roasting size jellyroll pan)
- Bake for 12 minutes until the cake is set.
- Lay out a kitchen towel and sprinkle with cocoa powder.
- Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
- Place in the refrigerator for 1 hour to cool.
- Place the cake on the counter and unroll.
- Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
- Smooth each line of ice cream out, being careful not to mix the flavors.
- Tightly roll the cake back up, this time without the towel.
- Freeze the cake for at least 3 hours, or overnight.
- Place the chocolate chips in a medium bowl.
- Pour the hot cream over the chocolate and stir until melted and smooth.
- Place the cake on a rack set over a baking sheet.
- Pour the ganache over the cake in an even layer.
- Place cake in the freezer for 30 minutes, or until the ganache is set.
- Enjoy!
Instructions
Cake
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and grease with nonstick spray.
- In a mixer, whisk eggs 2 minutes.
- Add the sugar, oil, and vanilla.
- Add the flour, cocoa powder, baking powder, and salt.
- Mix well to combine.
- Pour this onto the baking sheet.
- Bake for 12 minutes until the cake is set.
- Lay out a kitchen towel and sprinkle with cocoa powder.
- Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
- Place in the refrigerator for 1 hour to cool.
- Place the cake on the counter and unroll.
- Place ice cream scoops all across the top of the cake.
- Use an offset spatula to smooth it out.
- Tightly roll the cake back up, this time without the towel.
- Freeze the cake for at least 3 hours, or overnight.
- Serve with powdered sugar and hot fudge.
Hot Fudge
- Combine the butter, cream, sugar, corn syrup, cocoa, and salt in a small saucepan over medium heat and bring to a simmer.
- Simmer on low and keep stirring. Do this for 3-5 mins.
- Once melted, remove heat and stir in the chocolates.
- Let cool before chilling it.
- Store in a mason jar in the fridge!
- To reheat gently microwave.
Adapted from Tasty
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