Peppermint Ice Cream Cake Roll Recipes

Steps:

• Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly., Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes. , Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges., Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel. , Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves. Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.

Steps:

• Place egg whites in large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift flour, 1/4 cup cocoa, baking powder, baking soda and salt together twice. , In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating on high speed until thick and lemon-colored. Beat in water, oil and vanilla. Fold in flour mixture (batter will be thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 8-10 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with remaining cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Freeze, covered, at least 2 hours or until firm; trim ends., Arrange holly leaf cardboard cutouts on cake roll; sprinkle with confectioners' sugar. Carefully remove cutouts; top with Red Hots for berries.

Steps:

• For the crust: In a small heavy bottom saucepan over low heat, melt the butter and chocolate. Remove from the heat. Finely crush the chocolate wafers in a plastic bag with a rolling pin, or use a food processor. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve 1 1/4 cups crumb mixture in a small bowl. Press the remaining crumb mixture onto the sides and bottom of a 9-inch diameter springform pan with 2 3/4-inch high sides. Freeze for 1 hour. For the glaze: In a large heavy bottom saucepan, bring the cream and corn syrup to a boil. Remove from heat, add the chocolate, and whisk until it is melted and smooth. Let stand until cool but still pourable, about 1 hour. For the filling: In a large bowl, working quickly, mix the ice cream, crushed candies, and extract until blended. Spoon half of the ice cream into the crust, spreading it evenly. Put the remaining ice cream mixture in the bowl in the freezer. Sprinkle the reserved 1 1/4 cup cookie crumb mixture over the ice cream in the springform pan, press the crumbs down gently. Pour 1 1/4 cup of the chocolate glaze over the ice cream in the springform pan. Freeze for 1 hour. Top with the remaining ice cream, and spread evenly. Freeze until firm, about 4 hours. Stir the remaining glaze over low heat, just enough so that it is pourable but not warm. Pour the glaze over the ice cream, and spread evenly. Freeze overnight. Run a sharp warm knife between the pan sides and the crust to loosen the cake. Release the pan sides and transfer the cake to a platter. Garnish the cake with Candy Brittle.;
• In a heavy bottom small saucepan over medium-low heat, cook the sugar, water, and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes. Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely. Break off irregular pieces of the brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake and freeze.;

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment.
• Combine the melted butter and crushed wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes. Let cool completely before using.
• Fold the peppermint candies into the ice cream. Scoop the peppermint candy ice cream onto the cookie crust, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more. Keep in the freezer until ready to frost.
• Put the chocolate in a medium heatsafe bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and top with the crushed peppermint candies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a shallow 11x5-inch baking pan with greased waxed paper.
• Beat egg whites using an electric mixer in a mixing bowl until light and fluffy. Gradually add 1/2 cup white sugar and beat until combined.
• Beat egg yolks and salt together using an electric mixer in a separate bowl until light and fluffy. Gradually add remaining 1/2 cup sugar and beat until combined. Fold in egg white mixture. Fold in flour and cocoa powder. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
• Remove from the oven and turn cake onto a towel sprinkled heavily with powdered sugar. Remove waxed paper from cake and form into a roll. Let stand for about 4 minutes.
• Unroll cake and spread evenly with peppermint ice cream. Re-roll and freeze until ready to serve.

Steps:

• For crust:
• Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.
• For glaze:
• Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.
• For filling:
• Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight.
• Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.

Steps:

• For crust, melt butter with chocolate in heavy small saucepan over low heat.
• Finely grind cookies in processor.
• Add warm chocolate mixture; blend until crumbs are just moistened.
• Reserve 1 cup crumb mixture in small bowl.
• Press remaining crumb mixture onto sides, then bottom of 9 inch springform pan with 2 3/4 inch sides.
• Freeze.
• For Glaze, bring cream and corn syrup to boil in heavy large saucepan.
• Remove from heat.
• Add chocolate; whisk until melted and smooth.
• Let stand until cool but still pourable, about 1 hour.
• For filling, working quickly, mix ice cream, 1 3/4 cups crushed candies, and extract in large bowl, until just blended.
• Spoon half of ice cream into crust; spread evenly. (Place remaining ice cream mixture in bowl in freezer).
• Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently.
• Pour 1 cup chocolate glaze over ice cream in pan.
• Freeze 1 hour.
• Top with remaining ice cream; spread evenly.
• Freeze until firm, about 4 hours.
• Stir remaining glaze over low heat just until pourable, but not warm.
• Pour over ice cream.
• Spread evenly.
• Freeze overnight.
• Run sharp knife between crust and pan sides to loosen cake.
• Release pan sides.
• Transfer cake to platter.
• Garnish with peppermint candies and serve.

Steps:

• Place 13x9-inch pan in freezer. Let ice cream stand at room temperature 15 minutes to soften. Line cold pan with plastic wrap. Spoon ice cream into pan; cover with another sheet of plastic wrap. Spread ice cream to even thickness. Freeze 1 hour. Heat oven to 350°F. Spray a second 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9- inch pan, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• Cut cake horizontally to make 3 layers; split layers in half to make 6 total. Press 1 layer in bottom of 9x5-inch loaf pan. Remove ice cream from freezer; carefully lift ice cream from pan and remove plastic. Place 1 ice cream layer on cake in pan; top with second cake layer. Repeat layers. Return to freezer. Repeat for second cake. In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread whipped cream over cake. Serve, or freeze up to 8 hours. Before serving, sprinkle cake with crushed candies.

Steps:

• Preheat oven to 350°F
• Coat 2 8-inch round cake pans with cooking spray.
• Line bottom of each pan with waxed paper.
• Combine cocoa, ¾ cup boiling water, and butter, stirring with a whisk until blended. Cool.
• Combine brown sugar and granulated sugar in a large bowl, stirring well until blended.
• Add egg substitute; beat with a mixer 2 minutes or until light and creamy.
• Add the cocoa mixture, and beat 1 minute.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, baking powder, baking soda, and salt.
• Gradually add the flour mixture to the sugar mixture; beat 1 minute or until blended. Stir in vanilla extract.
• Pour batter into prepared pans.
• Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pans 10 minutes on a wire rack.
• Remove from pans.
• Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
• Spread ice cream in an 8-inch round cake pan lined with plastic wrap.
• Cover and freeze 4 hours or until firm.
• To assemble cake, place one cake layer, bottom side up, on a cake pedestal.
• Remove ice cream layer from freezer; remove plastic wrap.
• Place ice cream layer, bottom side up, on top of cake layer.
• Top with remaining cake layer.
• Combine whipped topping and peppermint extract, and stir until blended.
• Spread frosting over top and sides of cake.
• Sprinkle with crushed peppermints.
• Freeze until ready to serve.
• Let cake stand at room temperature 10 minutes before slicing.