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! 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!
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!
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.
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.
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!
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