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Frozen Swiss Roll Ice Cream Cake Recipe

Prep Time: 20-25 mins
Yield: 1 9inch cake | Serves: 10-12 servings

Ingredients

  • 16-18 Swiss Cake Rolls (8-9 of the two-packs), unwrapped and cut into 1/4- to 1/3-inch slices
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 1/2 cups heavy whipping cream, cold
  • 12 chocolate sandwich cookies, crushed coarsely

Instructions

  1. Chill a metal mixer bowl and whisk attachment in the refrigerator or freezer.
  2. Line a 9-inch springform pan with plastic wrap.
  3. Place the slices of Swiss Rolls to cover the bottom and sides of the pan. Set aside.
  4. In a medium bowl, cream together the cream cheese and powdered sugar until smooth and creamy. Set aside.
  5. Whip the cold heavy cream in the cold mixer bowl and whisk attachment until stiff peaks form.
  6. Working with 1/3 of the whipped cream at a time, gently fold into the cream cheese mixture until smooth and blended.
  7. Once all whipped cream is incorporated, fold in the cookie pieces. Spoon filling evenly into the prepared pan and smooth.
  8. Top with a layer of the remaining Swiss Roll slices.
  9. Cover with plastic wrap or foil and refrigerate for several hours or freeze.
  10. To serve, turn cake out onto a plate, remove pan and plastic wrap.

Notes

Keep refrigerated or frozen.

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