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!