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Swiss Roll Ice Cream Cake Recipe

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Chocolate Tiramisu Swiss Roll Recipe An Italian in my Kitchen
Chocolate Tiramisu Swiss Roll Recipe An Italian in my Kitchen from anitalianinmykitchen.com

Swiss roll ice cream cakes are a delicious dessert option that can be enjoyed all year round. This particular recipe combines a classic Swiss roll cake with a creamy ice cream center and a crunchy topping. The result? A heavenly treat that is sure to please everyone!

Ingredients

For the Swiss roll cake, you will need:

  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • 1/4 cup cocoa powder
  • 1/4 cup milk
  • 1/4 cup heavy cream
  • 1/4 teaspoon baking powder

For the ice cream center, you will need:

  • 1/2 gallon of your favorite ice cream, softened
  • 1/2 cup chopped nuts, optional

For the crunchy topping, you will need:

  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1/2 teaspoon vanilla extract

Instructions

Making the Swiss Roll Cake

Begin by preheating your oven to 350 degrees Fahrenheit. Grease and line a 9x13 inch baking pan and set aside. In a large bowl, beat the eggs and sugar until light and fluffy. In a separate bowl, sift together the flour, salt, and baking powder. Slowly add the dry ingredients to the egg mixture, stirring continuously until fully combined. Next, add the melted butter, cocoa powder, milk, and heavy cream and mix until just combined. Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before proceeding.

Making the Ice Cream Center

Once the cake has cooled, spread the softened ice cream evenly onto the cake. Sprinkle the chopped nuts over the ice cream, if desired. Place the cake in the freezer for at least 15 minutes, or until the ice cream has hardened slightly.

Making the Crunchy Topping

While the ice cream is hardening, prepare the crunchy topping. In a medium bowl, combine the flour and sugar. Slowly add in the melted butter and vanilla extract, stirring continuously until the mixture is crumbly. Once the ice cream is slightly hardened, remove the cake from the freezer and sprinkle the crunchy topping evenly over the ice cream. Place the cake back in the freezer for another 30 minutes, or until the ice cream is completely hardened.

Serving

Remove the cake from the freezer and allow to sit at room temperature for 10-15 minutes before slicing and serving. Enjoy!

Nutrition

This Swiss roll ice cream cake recipe yields 16 servings. Each serving contains approximately 390 calories, 20 grams of fat, 44 grams of carbohydrates, and 4 grams of protein.


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