Prepare to revolutionize your dessert game with a show-stopping treat that combines the best of two worlds: a decadent chocolate cake and creamy mint chocolate chip ice cream. This isn't just another dessert – it's a culinary adventure that will make your taste buds dance and your guests absolutely speechless. Imagine cutting into a perfectly rolled cake to reveal a luscious mint chocolate chip center that's both refreshing and indulgent. Whether you're looking to impress at a dinner party or simply treat yourself to something extraordinary, this Mint Chocolate Chip Ice Cream Cake Roll is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup milk
- 1 tsp vanilla extract
- 2 cups mint chocolate chip ice cream
- 1 cup whipped cream
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate large mixing bowl, beat the eggs and granulated sugar using an electric mixer on high speed until the mixture becomes light, fluffy, and pale yellow, about 3-4 minutes.
- Gently fold the dry ingredients into the egg mixture, alternating with the milk and vanilla extract. Mix until just combined, being careful not to overmix and deflate the batter.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to create an even layer.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- While the cake is still hot, dust a clean kitchen towel with cocoa powder. Carefully invert the cake onto the towel and remove the parchment paper.
- Starting from the short end, roll the cake and towel together tightly. Allow the cake to cool completely in this rolled position, which helps prevent cracking.
- Once cooled, carefully unroll the cake and spread the softened mint chocolate chip ice cream evenly across the surface, leaving a small border around the edges.
- Re-roll the cake carefully, this time without the towel, ensuring the ice cream is enclosed within the cake roll.
- Wrap the cake roll tightly in plastic wrap and freeze for at least 2 hours to set the ice cream and shape.
- Before serving, unwrap the cake roll and decorate the top with whipped cream. You can pipe the cream in decorative patterns or spread it evenly.
- Slice the cake roll into 1-inch thick pieces and serve immediately. For clean cuts, use a knife dipped in hot water and wiped dry between slices.
Tips
- Temperature is Key: Make sure your ice cream is softened but not completely melted when spreading it on the cake. This ensures easy spreading without destroying the delicate cake texture.
- Rolling Technique Matters: When rolling the cake while it's still warm, be gentle but firm. The cocoa-dusted towel prevents sticking and helps create a perfect spiral.
- Freeze for Stability: Allowing the cake roll to freeze for at least 2 hours helps set the shape and makes slicing much easier.
- Clean Cutting Trick: Dip your knife in hot water and wipe it dry between slices for those picture-perfect, clean cuts.
- Make Ahead Friendly: This dessert can be prepared a day in advance, making it perfect for entertaining.
- Decorating Tip: For an extra touch of elegance, garnish with chocolate shavings, mint leaves, or a drizzle of chocolate sauce before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
