Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Frozen Swiss Roll Ice Cream Cake Recipe
Prep Time:
25
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
10
Print Recipe
US Customary
-
Metric
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
½
cup
powdered sugar
1 ½
cups
heavy whipping cream
cold
12
chocolate sandwich cookies
crushed coarsely
Instructions
Chill a metal mixer bowl and whisk attachment in the refrigerator or freezer.
Line a 9-inch springform pan with plastic wrap.
Place the slices of Swiss Rolls to cover the bottom and sides of the pan. Set aside.
In a medium bowl, cream together the cream cheese and powdered sugar until smooth and creamy. Set aside.
Whip the cold heavy cream in the cold mixer bowl and whisk attachment until stiff peaks form.
Working with 1/3 of the whipped cream at a time, gently fold into the cream cheese mixture until smooth and blended.
Once all whipped cream is incorporated, fold in the cookie pieces. Spoon filling evenly into the prepared pan and smooth.
Top with a layer of the remaining Swiss Roll slices.
Cover with plastic wrap or foil and refrigerate for several hours or freeze.
To serve, turn cake out onto a plate, remove pan and plastic wrap.
Notes
Keep refrigerated or frozen.
Nutrition
Calories:
292
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
24
g
|
Sodium:
153
mg
|
Fiber:
1
g
|
Sugar:
13
g