Here’s the scoop on June 7th! It’ s the day to celebrate National Chocolate Ice Cream Day! Actually, most kids will tell you that any day is National Chocolate Ice Cream Day–but this is the only occasion where we can get away with a pun about having the scoop. Get it? Anyway, the first ice cream flavors were all based on fruit. We bet the moms were happier back then. Along came the 18th century, though, when vanilla and chocolate were introduced. Now anyone can have just a couple of scoops of chocolate ice cream in a bowl, so we’re getting a little creative with a Chocolate Ice Cream Cake Roll… [photo via imbusyprocrastinating]
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, plus extra to coat towel
- 1/4 tsp baking soda
- 4 eggs (yolks and whites divided)
- 1/2 tsp vanilla
- 1/3 + 1/2 cup granulated sugar
- 2 cups chocolate ice cream (or any flavor)
- In a separate bowl, with clean beaters, beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, beating until stiff peaks form (tips stand straight).
- Fold yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined.
- Spread batter evenly into prepared jelly roll pan.
- Bake for 12-15 minutes or until cake springs back when lightly touched near center. While cake is cooking, spread a thin towel out on the counter and sprinkle it thoroughly with cocoa powder. Once cake is baked, immediately turn it over onto the cocoa-covered towel.
- Peel the wax paper off. Starting from the short end of the cake, roll up the towel and cake tightly.
- Cool on a rack. While the cake is cooling, set a piece of foil over the jelly roll pan.
- Once the cake is cool, unroll cake.
- Spread cake with ice cream, almost to each edge. (You may have to let the ice cream melt just slightly so that it spreads.)
- Quickly roll up the cake.
- Transfer to the foil-lined jelly roll pan, seam side down. Immediately freeze until the ice cream is solid again.
And now for the glaze…
2 oz. semisweet chocolate baking squares, chopped
1.5 Tbsp margarine or butter
3/4 cup sifted powdered sugar
1.5 Tbsp hot water
- In a small saucepan, melt chocolate and butter over low heat, stirring frequently.
- Remove from heat; stir in powdered sugar and water. Stir in additional hot water, if needed, to create a drizzling consistency.
- When ice cream is re-frozen, remove cake from freezer and drizzle glaze over cake, allowing excess to drip down sides. Shake sprinkles on top, if desired.
- Return to freezer until glaze has hardened. Once glaze is hardened and ice cream is re-frozen, the cake can be served. To make a better presentation, loosen cake from foil and transfer to serving platter. You may need to let the cake warm up a few minutes at room temperature before you can cut it into slices.
Yes, the work is worth it, folks–and imagine the bragging rights as other kids just get chocolate ice cream for Chocolate Ice Cream Day. Okay, those kids will probably be happy, too.