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How to Make Marcia's Ice Cream Cake Roll - A Step-by-Step Guide

Have you ever wanted to impress your friends and family with a unique and delicious dessert? Look no further than Marcia's Ice Cream Cake Roll - a delightful combination of cake and ice cream that is sure to be a hit at any gathering. This recipe takes the classic ice cream cake to the next level by rolling it up and slicing it into individual servings, perfect for a special occasion or just a sweet treat on a hot day.

The great thing about this recipe is that you can customize it wit...

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Ingredients

  • 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

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Additional Time: 3 hrs 10 mins
  • Total Time: 3 hrs 45 mins
  • Servings: 10
  • Yield: 1 cake

  • 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

    471 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 112mg
    • Sodium: 422mg
    • Total Carbohydrate: 71g
    • Dietary Fiber: 3g
    • Total Sugars: 55g
    • Protein: 8g
    • Vitamin C: 1mg
    • Calcium: 197mg
    • Iron: 2mg
    • Potassium: 381mg

    Categories

    Dessert recipes
    Cake recipes
    Frozen treat recipes
    Ice cream recipes
    Chocolate recipes