All year I dream of my home during the holidays; family close by, shimmering twinkle lights, all the stockings hung, and Peppermint Ice Cream Cake Roll, with delicious hot fudge sauce, whipped cream and candy cane garnish. I adore sharing all of our favorite family traditions wrapped in lots of love. It is the most wonderful time of the year!
Impressive ice cream cakes are easily made, even way ahead of time, a huge bonus. It’s all ready for friends who stop by or can be a festive finish to your extremely merry Christmas dinner!
Preheat your oven, prepare a 15x10x1-inch jelly roll pan by thoroughly greasing and flouring it. I like to line it with parchment paper too and then I spray the whole thing with a non-stick spray. No, my cake isn’t going to stick to the pan!
Mix up the batter and pour it in the pan. Bake for 12-15 minutes. Invert the cake into a clean kitchen towel that has been liberally sprinkled with powdered sugar. Immediately roll the cake and towel up together. Let the cake cool completely, about 1 hour.
During the last 20 minutes remove ice cream from the freezer and let it soften. Unroll the cake and fill with 1 to 2 quarts of ice cream. If you use 2 quarts of ice cream, like I do, your cake may crack a little, no worries! Just roll it back up and cover with plastic wrap, then foil, and freeze.
When ready to serve, make the hot fudge sauce. Melt butter and chocolate together over medium hear. Add sweetened condensed milk and turn heat to low. Stir until the sauce is well mixed and smooth. Remove your cake from the freezer and unwrap. Trim the ends and then slice into 1-1/2-inch pieces.
Place each slice on a plate, drizzle with hot fudge sauce, add a dollop of whipped cream and a sprinkle of crushed candy cane. Enjoy and Merry Christmas all!
There's no better way to end the Christmas festivities than a slice of chocolately, peppermint stick ice cream cake, topped with hot fudge, whipped cream and candies. It's guaranteed to get you some kisses under the mistletoe!
Chocolate Cake Roll
3/4 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/3 cup water
1 teaspoon vanilla
1/2 gallon peppermint stick ice cream
Hot Fudge Sauce
1/2 cup butter, (1 stick)
2 squares unsweetened chocolate
1 can sweetened condensed milk
Sweetened whipped cream
Peppermint candies or candy canes, crushed
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 cake flour, cocoa powder, baking powder, and salt. Set aside.
Beat eggs on high for 5 minutes. Add water, sugar, and vanilla. Beat in dry ingredients, but only until the batter is smooth. Do not over-beat.
Bake 12 - 15 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 towel; place seam side down on wire rack; cool completely.
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.
Hot Fudge Sauce
In a small saucepan, melt butter, and chocolate. Add sweetened condensed milk and keep warm over low heat. Do not boil.
Unwrap cake; trim ends. To serve, cut into 1-1/2-inch thick slices. Drizzle with hot fudge sauce and top with whipped cream and crushed peppermint candies.
Depending on how much ice cream filling you'd like in your cake, plan to use 1 to 2 quarts, up to a half gallon. Mine is a family of ice cream lovers, so I use the whole half gallon. Work quickly, roll it up and freeze overnight. Don't worry if the cake cracks a little. You'll be surprised at how well it turns out even if you use excessive amounts of ice cream like me!
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