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!
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.
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!