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Ice Cream Cake Roll: Yule Log Recipe for the Holidays

Homemade ice cream cake roll

Homemade ice cream cake roll

Delicious Homemade Ice Cream Cake Roll

Do you love ice cream cake? Have you ever wanted to try your hand at making one yourself? This is a recipe for homemade ice cream cake roll (sometimes called a Yule log), including a made-from-scratch chocolate jelly roll cake recipe.

Yule logs often have a cream-based filling, but this one is made with ice cream. The recipe is not too difficult, and it makes a delicious and unique dessert that your friends and family will love.

This is also a great wintertime dessert if you live in a warmer climate. Either way, it will be a hit at your holiday party, guaranteed. This recipe is simple enough to make at home for special dinners or birthdays, too.

Difficulty: Intermediate

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Ingredients

  • 1/2 cup flour
  • 1/4 cup cocoa powder (Hershey's Special Dark works best)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 1 tablespoon cold water
  • 1/2 cup sugar
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • Confectioner's sugar
  • 1/2 gallon vanilla ice cream (preferably in box container)

Alternate ice cream choices: chocolate chip, mint chocolate chip, or chocolate

Necessary equipment: 15x10 inch jelly roll pan

Instructions

  1. Preheat oven to 350°F.
  2. Grease a 15x10 inch nonstick jelly roll pan with Pam or butter. Add flour to the pan and shake it out so the bottom of the pan is coated.
  3. In a small bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, combine egg whites and cold water. Beat with a mixer on high until frothy. Gradually add 1/2 cup sugar, then continue beating until stiff and glossy.
  5. In a small bowl, beat the egg yolks until thick (3 minutes). Gradually add 1/3 cup sugar and vanilla; beat for 2 minutes.
  6. With a spatula, fold the yolks into the bowl with the egg whites. Then fold the dry ingredients into the mixture until just blended.
  7. Evenly spread the mixture into the pan and bake at 350° for 12 minutes (or until done). Allow the cake to cool for 3-4 minutes.
  8. On the counter, lay out a large nap-free kitchen towel; then heavily sift a layer of confectioner's sugar over the surface of the towel. Carefully turn the cake pan upside down onto the towel, and lift the pan off the cake.
  9. Starting with one end, fold one end of the towel over the edge of the end of the cake, then begin carefully rolling the cake up inside the towel, with the towel as part of the roll. Let stand 1 minute, then carefully unroll and allow the steam to escape. Re-roll the cake inside the towel and allow it to cool while rolled up. Note: If the cake separates partially, it should still be fine, as long as the cake mostly holds together.
  10. Open the ice cream box and slice the ice cream into 3/4-inch thick slices. Then lay ice cream slices out over the surface of cake up to 1/2 inch of the edges.
  11. Begin rolling the cake up carefully without allowing the towel to roll inside the cake this time.
  12. When the cake is rolled up, transfer it to a long sheet of aluminum foil. Wrap the cake up snugly in aluminum foil, then freeze overnight to allow the cake to set.
  13. When the cake is sufficiently frozen, remove from foil and slice into 1-inch thick slices. If desired, drizzle heated hot fudge sauce on the top of each slice and serve.

© 2010 Jen Schaefer

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