Ice Cream Cake Roll

This week I have been filled with a content heart. I have spent every day focusing on my ‘Live for Today’ goals and I have been absolutely blown away by the grace and strength God has given me. It’s so easy to be consumed by our busy days that we forget to lay our day before God and, with specific prayers, ask for His hand to be a part of every moment. It has made this week so much more joyful – even with those little down moments! ice cream cake roll With that being said, I had the motivation, energy, and excuse of a friend coming over to throw myself into the kitchen just for the fun of it rather than the “I have to cook dinner now” mentality. So with my renewed energy, I went for one of my all-time favorite desserts. Ice Cream Cake Roll!

I have been craving this Ice Cream Cake Roll since the last time I made it, but I only like to make it when company is coming as it is SO GOOD it’s hard to not eat all of it in one sitting!

One of my favorite things about this cake is how classic and tasteful it is. The flavor is light and not overpoweringly sweet but absolutely delicious. And, the beauty of ice cream cake roll is that the ingredients are common items most people have in their kitchen already. The only thing I needed to go to the store for was ice cream. SCORE!

Another beautiful thing about ice cream cake roll – it’s EASY!

So let’s go over this… Ice Cream Cake Roll is:

Convenient – Easy – Delicious!

You can’t go wrong! Guess you better go make it right now!

Caylen's Kitchen Recipes ice cream cake roll

As you prepare to bake, a few things you want to have on hand other than the ingredients are:

  • A jellyroll pan (or a cookie sheet with edges)
  • Parchment paper
  • non-stick cooking spray
  • Tea towel

Having these items on hand will make the baking process go much smoother and that much easier!

ice cream roll cake recipe easy desserts

 

So – to start you are going to combine your flour, baking powder and salt in a small bowl. Stir these together and set aside.

In another medium-sized bowl, beat your three eggs with a hand mixer until lemon colored. (If you are really looking for a good workout you can do it with a hand whisk for one holy huge muscled arm! Hehe)

 NOTE: my grandma told me this phrase “beat until lemon colored.” Now, this is the perfect way to describe the color if you are using store-bought eggs. My family tends to buy farm fresh eggs which are MUCH more of an orange than the yellow yolk. In this case, beat until lemon colored doesn’t apply. I beat my eggs for about a minute and a half to two minutes and this does the trick.

After you have beaten the eggs, add the cup of sugar and mix until combined. Then slowly, on low speed, mix in the hot water and vanilla extract. Mix these well and then combine the wet and dry ingredients.

Set the mixture aside as you ready your baking pan. Set the oven to 350 degrees.

First, you will want to spray your jelly roll pan with nonstick spray. Then put a layer of parchment paper down. Press the paper down firmly until sticking well to the pan, and then spray the top of the parchment paper with nonstick as well.

Add your cake mixture to the pan and spread evenly across. Bake for 12-15 minutes, depending on your oven, until the cake springs back when lightly touched.

ice cream roll cake

Allow the pan to cool for about 3 minutes. You want the cake to be hot when you remove it from the pan so try not to let it cool much longer.

While the cake is cooling slightly, lay a tea towel flat on the counter and dust with powdered sugar.

Next, loosen the edges of the cake from the pan and turn upside down on your powdered tea towel. Carefully remove the parchment paper from the cake while it’s still hot and roll the cake up (with the towel) from the wide end. Allow the cake to cool.

While the cake is cooling, I would recommend taking your ice cream out of the freezer and letting it thaw a bit so it’s easier to spread.

Once your cake has chilled, unroll and spread the vanilla ice cream on the cake in a fairly even layer. Roll the cake with ice cream from the wide side once again and wrap with saran wrap and place in the freezer to harden.

ice cream cake roll ice cream roll cake

Once the cake has hardened in the freezer, remove from wrapping, dust with additional powdered sugar and cut into 1” slices. ENJOY!

I personally love the light, subtle taste of a classic ice cream cake roll, but it is also very versatile! You can use

 different ice cream flavors for the filling or even add some cocoa powder to your cake mix for a chocolate ice cream cake roll! Whatever strikes your fancy, give it a go! You won’t be disappointed!

Do you have an ice cream cake roll idea to share? Let us know!

Did you try this recipe out and like it? Show us yours!

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Pumpkin Chocolate Swirl Cheesecake

Merry Christmas everyone! For me personally, this is the most wonderful time of year! I absolutely love the Holiday season and everything that comes with it. Whether it’s good food, beautiful lights, the smell of pines trees, the story of Jesus or the excitement of gifts under a tree, I’m all about this time of year! Sign me up! Count me in!

There are many things in this world that I simply love – and two of them are Christmas and dessert. Let’s be honest, Christmas time can also be a stressful time, but the beauty of the season is that it isn’t about us but rather the reason for the season. So let me just say, thank you, Jesus, for desserts!Pumpkin Chocolate Swirled Cheesecake

I have many favorite desserts for the Christmas season but this Pumpkin Chocolate Swirled Cheesecake is probably in my top 5! I wouldn’t necessarily go as far as saying this is the easiest dessert I’ve ever made, but I also wouldn’t call it the hardest.

Personally, cheesecake is my Achilles heel. There have been more instances where I have messed up making cheesecake than I care to admit, but it’s possibly my favorite dessert! Most of the time the reason for these mess-ups is that I put too much water in the water bath. Seriously… I just did it again over Thanksgiving. Little note of advice – take it easy on the water bath.

Anywho, I thought I would share how I make this cheesecake in case anyone wants to give it a go this Christmas weekend! This cheesecake is not only beautiful but I love that the pumpkin flavor isn’t overpowering. The chocolate swirl combined with pumpkin makes every bite amazing and topped with whipped cream, this soft and delicious cheesecake will blow your socks off!

I hope you enjoy it as much as I do!


TIP #1 – take your time! The main reason I have made “oopsies” while making cheesecake is that I rush it and don’t read the directions slowly and thoroughly! Try to allow at least an hour to prepare the cheesecake so you aren’t rushed and avoid making mistakes.

TIP #2 – I would definitely recommend having all your ingredients out before you start – this will help make the process go more smoothly so you won’t be scrambling!

Pumpkin Chocolate Swirled Cheesecake recipe

pumpkin chocolate swirled cheesecake recipe directions

To begin, place your oven rack in center of oven and heat to 350 degrees.

In a food processor,  you are going to chop your graham crackers until finely ground and then mix in the sugar. Then add the melted butter and pulse until combined and cookie mixture is evenly moistened.pumpkin chocolate swirled cheesecake crust

Pour your cookie/butter mixture into the bottom of a 9-inch springform pan and using a flat-bottomed, straight-sided glass, press and smooth the bottom and nudge the crumbs halfway up the sides (you can use your fingers too). BAKE until firm – about 8-10 minutes and let cool.

Don’t mind my terrible artistry!

Once the pan is cool, wrap the bottom and sides with overlapping squares of heavy duty aluminum and place in a large baking pan (I use a roasting pan). NOTE – I will put multiple overlapping layers – anywhere from 5-6 layers as I tend to always get water from the water bath leaking through.

Leave the oven on and move your oven rack to the bottom third of the oven.

In a stand mixer using the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute – try not to overmix. Add the sugar and beat until combined. Add the pumpkin, cinnamon, nutmeg, cloves, and vanilla and mix until smooth. Add the eggs, egg yolk and ¼ C. of the heavy cream. Mix until well combined and set aside.pumpkin chocolate swirled cheesecakepumpkin chocolate swirled cheesecake batter

Heat the remaining 1/3 C. heavy cream in a small saucepan over medium heat to just below a boil; remove from heat and add the chocolate. Whisk until smooth and mix in 1 C. of the pumpkin batter.

Pour the remaining pumpkin batter into the prepared crust. Drop 2 tablespoon dollops of the chocolate batter over the pumpkin batter. It doesn’t have to look perfect as you will be swirling it. Using a wooden skewer, continuously write capital cursive L’s throughout the batter. Be careful not to scrape the bottom.pumpkin chocolate swirled cheesecake recipe

Pour 1 inch of boiling water into the baking pan. NOTE – I only put enough water to reach just below the first layer of foil so water doesn’t pour into the layers of foil.Pumpkin Chocolate Swirled Cheesecake

Bake until only the center of the cake jiggles when nudged – about 1 hour 25 minutes. If the cheesecake starts to crack this is typically an indicator that it is being overcooked. Turn the heat off but leave the cake in the oven with the door open for another 45 minutes.

Remove from the water bath and foil and run a thin, sharp knife around the edge of the cake. Cool completely on a rack. Cover the pan with plastic wrap (without letting it touch the cake) and chill for at least 8 hours and up to 24.

When you are ready to serve the cheesecake, remove the springform pan. Run a long, thin metal spatula under the bottom crust and carefully slide the cheesecake onto a flat plate. Serve with whipped cream and ENJOY!

Did you give it a try?? Let me know what you think!

 

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