This Mint Chocolate Ice Cream Roll is perfect for your St. Patrick's Day festivities and the best part is that you can make it ahead of time. It's delicious and refreshing! Making a cake roll is not as complicated as it looks, it just take a couple of extra steps. Everyone is always
impressed by this fun treat!
To make the cake you will need flour, sugar, baking powder, baking soda, salt, cocoa powder, vanilla extract, mint extract, eggs, melted butter and water.
Then add the cocoa powder, melted butter, vanilla and mint extracts and sugar. We love mint, but if you don't want mint flavor in the cake just double the amount of vanilla. Mix well.
Combine the flour, baking soda and powder and salt in a small bowl. Add to cocoa mixture alternately with the water. Starting with half the flour and then half the water and repeat.
While the cake is cooking, spread a clean kitchen towel on the counter. You want it to be about the same size as your pan or slightly larger.
Dust the towel with powdered sugar.
To test if the cake is done, touch it lightly with your finger and if it springs back, then it is done. Remove from the oven and run a knife along the edges to loosen the cake.
Invert your cake onto the towel.
The start rolling it up with the towel from one of the short ends.
It will look like this when you are done.
Let it cool on a wire rack for about 30 minutes or until cooled completely.
For St. Patrick's Day I love to use a mint flavored ice cream, but you can really use any flavor you'd like! You can get your ice cream out of the freezer while the cake is cooling to start softening it. Or you can just scoop out the amount you need and put it in the microwave for 45 seconds and stir. You want your ice cream spreadable, but not too melted or you will have a mess.
Then roll your cake back up, but don't roll the towel with it this time. Wrap it in saran wrap and put in the freezer for at least 4 hours or overnight.
Serve immediately or place your serving platter back into the freezer until you are ready.
I like to drizzle some chocolate syrup and sprinkles over the individual servings to make them more festive.
Mint Chocolate Ice Cream Roll
Recipe By: Prescriptions for a Happy Home
Ingredients:
4 Eggs
6 T. Butter, melted
1/2 cup Cocoa Powder
3/4 cup Sugar
1/2 tsp each: vanilla and mint extracts (if you don't want mint extract just increase the amount of vanilla to 1 t. instead)
1 c. Flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 c. water
4 cups Mint ice cream
chocolate ice cream topping and sprinkles, optional
Directions:
Preheat your oven to 350 degrees. Beat the eggs for several minutes with an electric or stand mixer. Add the melted butter, cocoa, vanilla and mint extracts and sugar. Mix well. In a small bowl combine the flour, soda, baking powder and salt. Add half the flour mixture to the batter and mix until combined. Then add half the water and mix until combined. Repeat, ending with the water. Grease and flour a jelly roll pan (15x10x1). Pour the batter into the pan and spread around evenly. Bake for 10-15 minutes, or until it springs back when lightly touched.
While the cake is baking, lay out a clean kitchen towel on the counter and sprinkle it with powdered sugar (about 1/3 cup). Remove the cake from the oven and run a knife around the edges of the pan to loosen the cake. Turn cake pan immediately over onto the towel. Starting with a short end, roll the cake up with the towel jelly roll style. Let cake cool on a wire rack for 30 minutes or until it feels completely cool.
Scoop 4 cups of ice cream into a microwave safe dish. Microwave for 45 seconds and stir. Repeat in 10 second intervals until the ice cream is easily spreadable, but not melted. Unroll the cake. Spread the ice cream over the cake evenly. Roll up from the short end again. (Leave out the towel this time). Cover with saran wrap and freeze for at least 4 hours or overnight. When ready to eat, remove saran wrap and cut into 1 inch slices. Serve immediately. You can drizzle chocolate syrup and sprinkles over individual servings.
To make the cake you will need flour, sugar, baking powder, baking soda, salt, cocoa powder, vanilla extract, mint extract, eggs, melted butter and water.
Start by beating your eggs with a hand or stand mixer for several minutes. 
Then add the cocoa powder, melted butter, vanilla and mint extracts and sugar. We love mint, but if you don't want mint flavor in the cake just double the amount of vanilla. Mix well.
Combine the flour, baking soda and powder and salt in a small bowl. Add to cocoa mixture alternately with the water. Starting with half the flour and then half the water and repeat.
Grease and flour a jelly roll pan/cookie sheet (15x10x1 in). Make sure to get the shortening all over the pan and up the sides. Also make sure the flour gets all over the pan. This is important for making sure your cake doesn't stick to the pan when you take it out of the oven. Cooking spray just doesn't work as well so it's worth it to take this extra step.
Pour your batter into the pan and move the pan around to make sure it spreads all over the pan evenly. Bake for 10-15 minutes.
While the cake is cooking, spread a clean kitchen towel on the counter. You want it to be about the same size as your pan or slightly larger.
Dust the towel with powdered sugar.
To test if the cake is done, touch it lightly with your finger and if it springs back, then it is done. Remove from the oven and run a knife along the edges to loosen the cake.
Invert your cake onto the towel.
The start rolling it up with the towel from one of the short ends.
It will look like this when you are done.
Let it cool on a wire rack for about 30 minutes or until cooled completely.
For St. Patrick's Day I love to use a mint flavored ice cream, but you can really use any flavor you'd like! You can get your ice cream out of the freezer while the cake is cooling to start softening it. Or you can just scoop out the amount you need and put it in the microwave for 45 seconds and stir. You want your ice cream spreadable, but not too melted or you will have a mess.
Carefully unroll your cake and spread the ice cream all over.
When you are ready to serve your dessert unwrap the cake roll and slice it on a cutting board. Don't worry if your sides are slightly cracked, it will work out just fine.
Serve immediately or place your serving platter back into the freezer until you are ready.
Mint Chocolate Ice Cream Roll
Recipe By: Prescriptions for a Happy Home
Ingredients:
4 Eggs
6 T. Butter, melted
1/2 cup Cocoa Powder
3/4 cup Sugar
1/2 tsp each: vanilla and mint extracts (if you don't want mint extract just increase the amount of vanilla to 1 t. instead)
1 c. Flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 c. water
4 cups Mint ice cream
chocolate ice cream topping and sprinkles, optional
Directions:
Preheat your oven to 350 degrees. Beat the eggs for several minutes with an electric or stand mixer. Add the melted butter, cocoa, vanilla and mint extracts and sugar. Mix well. In a small bowl combine the flour, soda, baking powder and salt. Add half the flour mixture to the batter and mix until combined. Then add half the water and mix until combined. Repeat, ending with the water. Grease and flour a jelly roll pan (15x10x1). Pour the batter into the pan and spread around evenly. Bake for 10-15 minutes, or until it springs back when lightly touched.
While the cake is baking, lay out a clean kitchen towel on the counter and sprinkle it with powdered sugar (about 1/3 cup). Remove the cake from the oven and run a knife around the edges of the pan to loosen the cake. Turn cake pan immediately over onto the towel. Starting with a short end, roll the cake up with the towel jelly roll style. Let cake cool on a wire rack for 30 minutes or until it feels completely cool.
Scoop 4 cups of ice cream into a microwave safe dish. Microwave for 45 seconds and stir. Repeat in 10 second intervals until the ice cream is easily spreadable, but not melted. Unroll the cake. Spread the ice cream over the cake evenly. Roll up from the short end again. (Leave out the towel this time). Cover with saran wrap and freeze for at least 4 hours or overnight. When ready to eat, remove saran wrap and cut into 1 inch slices. Serve immediately. You can drizzle chocolate syrup and sprinkles over individual servings.
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