Ice Cream Party Roll Recipes

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CHOCOLATE ICE CREAM ROLL



Chocolate Ice Cream Roll image

Since my husband is not a cake fan, I need to be creative when making his birthday dessert. This year, I came up with this ice cream roll. It went over big with everyone...including our little daughter, Kaitlynn. A mint sprig makes a pretty garnish.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 servings.

Number Of Ingredients 16

4 large eggs, separated
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sugar divided
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 tablespoon confectioners' sugar
1 quart cookies and cream ice cream, softened
FROSTING:
2 cups confectioners' sugar
3 tablespoons baking cocoa
1/4 cup milk
1/4 cup butter, softened
1 teaspoon vanilla extract

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks, baking powder and salt until slightly thickened. Stir in extracts. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream evenly over the cake to within 1 in. of edges. Roll up again. Cover and freeze until firm., For frosting, in a large bowl, combine confectioners' sugar and cocoa; beat in the milk, butter and vanilla until smooth. Spread over cake roll. Cut into slices. Freeze leftovers., ,

Nutrition Facts : Calories 377 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 226mg sodium, Carbohydrate 62g carbohydrate (49g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE & PEPPERMINT ICE CREAM ROLL



Chocolate & Peppermint Ice Cream Roll image

Here's an extra-special treat from the freezer. Peppermint ice cream rolled into a homemade chocolate cake gives dinner a refreshing finale. -Jill Evely, Wilmore, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13

4 large eggs, separated
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons baking cocoa, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar, divided
3 tablespoons water
2 tablespoons canola oil
1 teaspoon vanilla extract
3 cups peppermint or vanilla ice cream, softened if necessary
Confectioners' sugar
Red Hots

Steps:

  • Place egg whites in large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift flour, 1/4 cup cocoa, baking powder, baking soda and salt together twice. , In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating on high speed until thick and lemon-colored. Beat in water, oil and vanilla. Fold in flour mixture (batter will be thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 8-10 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with remaining cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Freeze, covered, at least 2 hours or until firm; trim ends., Arrange holly leaf cardboard cutouts on cake roll; sprinkle with confectioners' sugar. Carefully remove cutouts; top with Red Hots for berries.

Nutrition Facts : Calories 214 calories, Fat 9g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.

ICE CREAM CAKE ROLL



Ice Cream Cake Roll image

"The cake roll can be made and filled ahead of time, then thawed once company comes," says field editor Kathy Scott of Hemingford, Nebraska. "You can use whatever ice cream flavor you have on hand."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings (1-1/2 cups sauce).

Number Of Ingredients 13

4 large eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup cake flour
1/4 cup baking cocoa
3/4 teaspoon baking powder
1/4 teaspoon salt
3 cups ice cream, softened
CHOCOLATE SAUCE:
2 ounces unsweetened chocolate
1/4 cup butter
2/3 cup evaporated milk, heated to 160° to 170°
1 cup sugar

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper; set aside., In a large bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick). , In another large bowl and with clean beaters, beat egg whites and salt on high speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Spread batter evenly in prepared pan. Bake at 350° for 15 minutes or until cake springs back when lightly touched. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake; spread with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving. , In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Serve with cake.

Nutrition Facts : Calories 380 calories, Fat 15g fat (9g saturated fat), Cholesterol 120mg cholesterol, Sodium 210mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.

MARCIA'S ICE CREAM CAKE ROLL



Marcia's Ice Cream Cake Roll image

A homemade ice cream roll cake that is easy and tasty! Use different flavors of ice cream to make it unique!

Provided by Holly N.

Categories     Desserts     Cakes

Time 3h45m

Yield 10

Number Of Ingredients 10

nonstick cooking spray
4 eggs
¾ cup white sugar
¾ cup baking mix (such as Bisquick ®)
½ cup baking cocoa
1 teaspoon vanilla extract
½ teaspoon salt
¼ cup powdered sugar, or as needed
½ gallon ice cream
1 (12 ounce) jar chocolate fudge topping (such as Hershey's®), at room temperature

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch rimmed baking sheet with waxed paper. Spray the sides of the cookie sheet with nonstick cooking spray.
  • Beat eggs with an electric mixer until foamy. Add sugar, baking mix, cocoa, vanilla, and salt; mix well. Pour batter into the prepared cookie sheet, pressing down with a spatula to remove bubbles and even out.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Do not overbake or it will be difficult to roll.
  • While the cake is baking, lay a large dish towel on the countertop. Sprinkle the entire surface of the towel generously with powdered sugar, and rub the sugar into the towel; repeat once more.
  • Cool the cake in the pan for 2 minutes, then run a table knife around the edges to loosen. Invert carefully onto the sugared towel and remove the waxed paper. Sprinkle the top of the cake generously with powdered sugar and rub it into the cake; repeat once more.
  • Roll the cake, starting with the shorter side and using the towel to help. Cool slightly, about 10 minutes.
  • Meanwhile, remove ice cream from the freezer and allow it to soften slightly. Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until creamy and spreadable.
  • Unroll the cake and spread ice cream on it with a spatula or your hands, if necessary. Roll the cake back up and wrap in the towel. Freeze for 3 hours.
  • Remove the cake from the freezer and pull off the towel. Neaten the edges of the cake by cutting a thin slice off each end. Place the cake on a plate and frost with the fudge topping. Return to the freezer until ready to serve.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 70.8 g, Cholesterol 111.9 mg, Fat 19 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 10.1 g, Sodium 421.7 mg, Sugar 54.8 g

ICE-CREAM CAKE ROLL



Ice-Cream Cake Roll image

This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.

Provided by Queen Dana

Categories     Frozen Desserts

Time 32m

Yield 1 cake

Number Of Ingredients 10

3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 pinch salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons confectioners' sugar
3 cups mint chip ice cream, softened
chocolate syrup, for serving

Steps:

  • Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
  • Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
  • Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
  • Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
  • Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

DIY ROLLED ICE CREAM RECIPE BY TASTY



DIY Rolled Ice Cream Recipe by Tasty image

You've probably seen rolled ice cream all over your Instagram feed, but you can actually make this Thai dessert recipe at home. And the best part: There's no fancy equipment required, just a sheet pan. Oh, and all you need is heavy cream, condensed milk, salt, and whatever toppings you like best. Looks like ice cream dreams do come true.

Provided by Matthew Johnson

Categories     Desserts

Yield 4 servings

Number Of Ingredients 4

1 pt heavy cream
1 can sweetened condensed milk
1 pinch salt
topping of your choice

Steps:

  • Whisk the heavy cream, condensed milk, and salt in a bowl.
  • Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be ¼-inch (6 mm) thick or less.
  • Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they're evenly distributed.
  • Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn't melt while rolling.
  • After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.
  • Place the rolled ice cream in a chilled bowl and top with any toppings you desire.
  • Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 57 grams, Fat 60 grams, Fiber 0 grams, Protein 11 grams, Sugar 57 grams

NEAPOLITAN ICE CREAM CAKE ROLL RECIPE BY TASTY



Neapolitan Ice Cream Cake Roll Recipe by Tasty image

Here's what you need: nonstick cooking spray, large eggs, granulated sugar, oil, vanilla extract, all-purpose flour, cocoa powder, baking powder, salt, chocolate ice cream, strawberry ice cream, vanilla ice cream, chocolate chips, heavy cream

Provided by Alix Traeger

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 14

nonstick cooking spray
6 large eggs
1 cup granulated sugar
2 tablespoons oil
2 teaspoons vanilla extract
½ cup all-purpose flour
½ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 pt chocolate ice cream, softened
1 pt strawberry ice cream, softened
1 pt vanilla ice cream, softened
2 cups chocolate chips
2 cups heavy cream, hot

Steps:

  • 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.
  • 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!

Nutrition Facts : Calories 797 calories, Carbohydrate 72 grams, Fat 56 grams, Fiber 4 grams, Protein 15 grams, Sugar 56 grams

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