Mint Chocolate Chip Ice Cream Cake Roll

This recipe for a Mint Chocolate Chip Ice Cream Roll Cake is simple to make and easy to eat, just how I like it. I mean seriously the hardest part is figuring out how to soften ice cream just enough but not too much. You don’t even need to make your own cake from scratch in this effortless version of a roulade, use my simple hack instead! Don’t let the idea of rolling a cake scare you off either, it’s simple and I’ll walk you through it step by step. You could be eating this Chocolate Mint Cake Roll in less than four hours, a St. Patrick’s Day miracle that’s loads better than charming snakes.

Mint Chocolate Chip Ice Cream Cake Roll

Cake Roll with a Cake Mix

To keep this cake roll 100% easy I used a box mix for this recipe. If you have a chocolate jelly roll cake recipe you prefer to use by all means use it. But in the interest of saving time and making the perfect cake, I used a Betty Crocker Cake Mix. Now be aware that a cake mix will make TWO cake rolls so you’ll have enough cake mix left to make another cake roll OR some cupcakes. If you want to use up that extra cake mix by making cupcakes, follow the package directions and cut the required amount of ingredients in HALF.

Slice of Mint Chocolate Chip Ice Cream Cake Roll

How to Roll a Cake:

  • dust a clean dish towel with powdered sugar
  • when the cake comes out of the oven instantly invert it on the dish towel
  • peel off the paper pan lining
  • begin rolling the towel on the short side, roll quickly and firmly but not too tight
  • once the cake is roll inside the towel, place it seam side down on a baking tray to cool
  • once it’s cool carefully unroll the cake
  • fill it to within 1/2 on each long side and one inch on the short outer seam
  • roll up carefully around the filling, be sure to clean off any extra filling that squeezes out
  • cover in plastic wrap, store in the freezer for ease of cutting, whether your filling is ice cream or just cream or jelly

The Cake Rolls Have it!

I L O V E cake rolls, I’ve been making them since I was a kid and it’s one thing I consistently enjoy baking. Plus while they look HARD they’re actually easy to pull off. I’ve got a Carrot Cake Roll recipe that’s perfect for Easter time. And a simple Banana Roll, which is a great way to use up old bananas. And two Pumpkin Rolls, a PSL and a Plain Pumpkin.

 

Mint Chocolate Chip Ice Cream Cake Roll

This recipe for a Mint Chocolate Chip Ice Cream Cake Roll is simple to make (hint it uses a cake mix!) and easy to eat, just how I like it.
Prep Time20 mins
Cook Time12 mins
Total Time4 hrs 32 mins
Servings: 10 slices

Ingredients

  • 1 15.2 ounce box cake mix divided in half
  • 3 eggs
  • 1/4 cup oil
  • 2 TBSP water
  • powdered sugar for dusting
  • 1 1/2 quarts mint chocolate chip ice cream

Instructions

Mint Chocolate Chip Ice Cream Cake Roll

  • pre-heat the oven to 375
  • line a 15X10 inch pan (jelly roll size) with Parchment Paper, if you don't have parchment wax will do just know it will smoke and smell weird but doesn't affect your cake
  • prepare a dish towel for rolling the cake by dusting it with powdered sugar
  • beat the eggs with an electric mixer until thick and creamy yellow
  • add the 1/2 of the boxed cake mix, roughly 1 1/4 cups mix, the oil and the water
  • mix on slow for 30 seconds and then on medium for one minutes
  • pour into to prepapred pan, bake for 10-12 minutes or until it springs back when you touch it

To Make a Cake Roll

  • •dust a clean dishtowel with powdered sugar •when the cake comes out of the oven instantly invert it on the dishtowel •peel off the paper pan lining, caution the cake will be hot •begin rolling the towel on the short side, roll quickly and firmly but not too tight •once the cake is rolled inside the towel, place it seam side down on a baking tray to cool •when it's cool carefully unroll the cake for filling

To Fill Your Cake

  • scoop the ice cream out on to a plate to help it soften evenly
  • while the ice cream is softening unroll your cake and get it ready to fill, wrap and freeze
  • once you can run a butter knife over it and it smooths over it's rime to roll
  • beginning on the short side of the roll, closest to the middle start adding an even layer of ice cream
  • leave about 1/2 inch gap on the two long sides, contiue carefully adding ice cream and making even until the whole cake roll is just about full
  • begin to roll it by gently rolling the cake around the ice cream, keep rolling, it may split a little bit but you'll be dusting it with powdered sugar so small splits won't matter too much
  • roll completely to the end, wipe off any excess filling
  • roll it firmly, cover with plastic wrap, put in the freezer where it can lay flat right on the bottom seam
  • freeze until ready serve, place on platter, dust with powdered sugar, slice while frozen
  • store any leftovers in the freezer

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