Peppermint Ice-Cream Roll

Makes 12
Prep 30 m
Freeze 270 m
Bake 12 - 15 m



Chocolate Glaze:



  1. 1 of 7 Heat oven to 375 degrees F. Grease 15 x 10 x 2-inch sheet pan; line with waxed paper; grease paper.
  2. 2 of 7 Sift together flour, cocoa powder, baking powder and salt into medium-size bowl.
  3. 3 of 7 Beat eggs in medium-size bowl until lemon-colored, about 5 minutes. Gradually beat in sugar until well blended. Beat in milk and vanilla. Fold in flour mixture. Scrape into prepared pan.
  4. 4 of 7 Bake in 375 degree F oven for 12 to 15 minutes or until cake springs back when lightly touched.
  5. 5 of 7 Meanwhile, spread clean cloth towel on work surface. Sift confectioners sugar-cocoa powder mixture onto towel. When cake is done, invert onto dusted towel. Remove pan and waxed paper. Starting at a short end, roll up towel with cake inside. Place on wire rack and let cool completely.
  6. 6 of 7 Soften ice cream in medium-size bowl. Beat in extract and crushed candy canes. Line 13 x 9 x 2-inch pan with plastic wrap. Spread ice cream into plastic-lined pan. Freeze for 15 to 20 minutes.
  7. 7 of 7 Once cake has cooled and ice cream is firm, but pliable, unroll cake. Invert ice cream onto cake, leaving 1-1/2-inch border on a short end. Spread ice cream slightly with rubber spatula to edges of cake, leaving the border. Using towel as a guide and starting at the short end of the cake with the border, carefully roll up cake with ice-cream filling inside. Place on wire rack in large pan in freezer.


  1. 1 of 2 Place chocolate in medium-size bowl. Bring cream just to simmering in small saucepan. Pour over chocolate in bowl; stir until mixture is smooth, adding peppermint extract if using. Let cool slightly, 3 to 5 minutes or until it registers 85 degrees F on instant-read thermometer. Meanwhile, in plastic bag, finely crush the peppermint candies with a heavy saucepan or rolling pin.
  2. 2 of 2 Pour glaze over cake roll, using a spatula if necessary to spread evenly over the roll. Sprinkle the top of the roll with the crushed candies. Place in freezer 4 hours or overnight until frozen. To serve, let stand at room temperature to soften slightly, about 10 minutes. Makes 12 servings.
Nutrition Information for Peppermint Ice-Cream Roll
Servings Per Recipe: 12
Per Serving: 1 g fiber, 6 g sat. fat, 321 kcal cal., 134 mg sodium, 16 g Fat, total, 104 mg chol., 6 g pro., 42 g carb.
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Printed from 07/21/2019