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–+ servings

Chocolate Mint Ice Cream Roll

Hey, don’t you agree that this cake, decorated with frosted cream will also be very suitable for the Christmas holidays?
Author Ann Low
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 1 roll

Ingredients
 

Mint Ice Cream Filling

  • 350 g chocolate chip mint ice cream - any brand
  • 150 g fresh topping cream - non-dairy cream
  • 1/2 tbsp mint chocolate flavor
  • 1 tbsp gelatin powder + 1.5 tbsp water
  • 2 tbsp chocolate rice

Chocolate Sponge Cake

  • 3 egg yolks - used large eggs
  • 55 g caster sugar
  • 1 tsp vanilla extract
  • 30 g corn oil
  • 80 g fresh milk
  • 55 g cake flour or plain flour
  • 1 tbsp corn flour (starch)
  • 1.5 tbsp cocoa powder
  • 3 egg whites
  • 40 g caster sugar

Instructions
 

  • Ice cream filling - Soak gelatin with 1.5 tablespoon water for one minute. Dissolve soaked gelatin in a double boiler, stirring well. Keep warm.
  • Whisk fresh topping cream and mint chocolate flavour together at high speed till very stiff peaks. Add 350g mint chocolate chip ice cream into fresh cream followed by gelatin, mix well at low speed, about 30 seconds. (Do not mix the mixture for too long, or else the ice cream will melts and becomes icy after freezing. ) Then add in chocolate rice and fold well with a rubber spatula.
  • Line the yule log cake mould with cling wrap. Then pour in the beaten ice cream mixture. Flatten with palette knife and wrap it up. Put ice cream mixture in the freezer for at least 4 hours or overnight.
  • Chocolate sponge cake - whisk egg yolks, sugar and vanilla extract with a hand whisk, followed by corn oil and milk. Stir well.
  • Sift flours and cocoa powder into egg yolk mixture, mixing well and set aside.
  • Whisk egg whites at low speed till foamy. Gradually add sugar and change to medium and high speed to beat till peak form.
  • Fold egg white mixture into yolk mixture in 2 batches till well combined with a rubber spatula.
  • Pour batter into a lined 10 x 11 inch baking tray with parchment paper. Bake in preheated oven at 180 deg C for about 13 minutes. Remove cake from pan and cool down on wire rack.
  • Remove the mint ice cream from the yule log cake mould and place the ice cream together with the cling wrap back in the freezer for later use. Dry the cake mould with a clean cloth.
  • Assemble Ice Cream Roll - Place the yule log cake mould onto the sponge cake (as shown in the pic). Cut out the size of the cake as base.
  • Then cut the remaining cake piece into 6.5 inches wide (as shown in the pic), cake length same as the cake base.
  • Place the mint ice cream on the cake base (with a cling wrap beneath). Gently lift up the remaining sponge cake and stick it to the ice cream from one side and cover the whole ice cream (as shown in the pic). Gently press the cake on top and the sides with both hands on the ice cream roll to get a nice shape.
  • Wrap the ice cream cake roll with cling wrap and store it in the freezer for a few hours before serving. You may dust the ice cream roll cake with snow powder (as shown in the pic) or frost it with some whipped fresh cream if preferred.

Notes

You may also like to check my slideshow on youtube
 
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