This Gingerbread Ice Cream Roll is a unique and delicious holiday dessert recipe!
You’ve seen the cake rolls on the internet, haven’t you? They look like such a fancy dessert, and they’re one that probably many people just admire and not have the confidence to make themselves. I suggest you give it a shot! They’re really not that tough to make. Just follow the directions, and you can have yourself a pretty Gingerbread Ice Cream Roll for the holidays!
How to make a Gingerbead Ice Cream Roll:
The recipe begins by making a gingerbread cake to use as the base. It’s baked using an 11×15-inch rimmed baking sheet that has been lined with parchment paper. This is an important part of the recipe. It must be baked with this size pan in order for the cake to turn out to be nice and flat.
Next is the most crucial part of the whole cake roll process: As soon as you pull the cake out of the oven, turn it out onto a tea towel lightly dusted with powdered sugar. Peel off the parchment paper. Then, starting at one of the short ends, roll the cake up into the towel—yes, you want the towel to be rolled up inside. Allow the cake to cool completely. This will help train the cake to roll up nicely later once its filled.
When the cake has cooled, gently unroll and remove the towel. Spread the cake with softened vanilla ice cream and re-roll. Wrap the cake roll with plastic wrap and freeze for 4 hours, or until ready to serve. When it’s time to serve, dust the roll with powdered sugar and cut into slices.
How to fill a cake roll with cream cheese filling instead of ice cream:
In a large bowl, use an electric mixer to beat an 8-ounce package of softened cream cheese, 1/4 cup (1/2 stick) of butter (also softened) along with a cup of powdered sugar and 1/2 teaspoon of vanilla extract together until fluffy. Spread on the cooled cake and roll up. You can keep the cream cheese filled cake roll in the refrigerator instead of the freezer.
I think you have to try baking a cake roll at least once, so you might as well start with this Gingerbread Ice Cream Roll! It’s a fun dessert to serve for the holidays. Enjoy!
Here are a few more gingerbread dessert recipes you might like to try:
- Gingerbread Roll
- Gingerbread Bars
- Pumpkin Gingerbread Trifle
- Gingerbread Biscotti
- Copycat Starbucks Gingerbread Loaf
- Gingerbread Truffles
- Gingerbread Whoopie Pies
- Chewy Chocolate Gingerbread Cookies
Gingerbread Ice Cream Roll
Ingredients
GINGERBREAD CAKE:
- 3/4 cup sifted all purpose flour (sift, and then measure)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 4 large eggs, at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup molasses
- powdered sugar
FILLING:
- 1 quart softened vanilla ice cream
TOPPING:
Instructions
- Preheat the oven to 375 degrees F. Lightly spray a 11x15-inch rimmed pan. Line the bottom only with parchment paper. Spray the parchment paper lightly with nonstick spray.
MAKE THE CAKE:
- Sift the flour (again) with salt, soda and spices; set aside.
- In a large bowl, use an electric mixer at high speed to beat the eggs until thick and lemon-colored (3 to 4 minutes). Gradually beat in the sugar a little at a time, beating well after each addition. Beat until the mixture is very thick and light, about 5 minutes. At low speed, blend in the flour mixture until smooth. Add the molasses; beat until combined. Pour the batter into the prepared pan, spreading evenly. Bake 12 to 15 minutes, or just until the surface springs back when gently pressed with fingertips.
- Next is the most crucial part of the whole cake roll process: As soon as you pull the cake out of the oven, turn it out onto a tea towel lightly dusted with powdered sugar. Peel off the parchment paper. Trim the edges of the cake so it's nice and even. Then, starting at one of the short ends, roll the cake up into the towel—yes, you want the towel to be rolled up inside. Allow the cake to cool completely on a wire rack. This will help train the cake to roll up nicely later once its filled.
ADD THE FILLING:
- When the cake has cooled, gently unroll and remove the towel. Spread the cake with ice cream and re-roll. Wrap the cake roll with plastic wrap and freeze for 4 hours, or until ready to serve.
SERVE:
- Before serving, sift additional powdered sugar over the top of the roll, if desired. Cut into slices to serve.
Notes
- Option: fill with cream cheese filling instead of ice cream: In a large bowl, use an electric mixer to beat a package of softened cream cheese, a quarter cup of butter (also softened) along with a cup of powdered sugar and a half teaspoon of vanilla extract together until fluffy. Spread on the cooled cake and roll up. You can keep it in the refrigerator instead of the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
