What are you making for dessert on Sunday? It IS Easter you know.
Of all the Sundays, you need a sweet creation to celebrate. Allow me to persuade you to try a little something of the ice cream and cake variety, won’t you?
There are a number of things I love about this recipe, aside from the fact that it’s DElicous: it takes few ingredients, it’s easy and fast to put together, and it’s impressive in presentation with that ice cream and cake all rolled up together. It’s also not super heavy; so after eating all of that ham and potatoes (or whatever you have on Easter) you can still find room to end the meal with this sweetness.
The flavor possibilities are only limited to the flavors of ice cream in your grocer’s freezer. I usually go with vanilla, but if I’m making a double batch, I’ll also do a chocolate. I’ve done mint chip, rocky road, cookies and cream, and strawberry as well. After slicing, you can top with berries, chocolate sauce or whipped cream. Again, lots of possibilities!
Cheesecake – read the post and you’ll understand how good it is. It’s the best I’ve ever had, for sure.
Easter Basket Cupcakes – I’ll be making these for family and friends in the next couple of days. It’s tradition. They’d make great little favors next to each plate for your guests.
Carrot Cake – keeping with the bunny theme of Easter, of course.
Lemon Truffle Pie – this creation just looks like spring with that layer of yellowy lemon.
p.s. This recipe will also make your mom feel incredibly loved when you make it with her favorite ice cream flavor for Mother’s Day in a few weeks!
Ice Cream Roll
from my mom’s recipe archives
¾ cup granulated sugar
1 teaspoon vanilla
¾ cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
more granulated sugar
1.5 or 1.75 quarts ice cream
Heat oven to 400. Grease jelly roll pan (10×15) and then line with waxed paper cut to fit the pan. (I’ve tried parchment, it doesn’t work nearly as well.)
Beat the eggs until foamy in a large bowl. Gradually add the sugar and beat until thick and creamy. Stir in the vanilla.
Sift the flour, baking powder, and salt together. Add to egg mixture. Lightly fold until no dry flour shows. Turn the batter into the prepared pan, spreading evenly into the corners. Bake about 10-12 minutes or until the center ‘springs’ back. Do not allow it to brown.
Loosen the cake around the sides of the pan. Turn the cake upside down onto a clean dishtowel that has been dusted with granulated sugar. If there are any crisp cake edges, cut them off with a serrated knife.
Starting at one short end, gently roll up the cake with it still attached to the towel. Allow the cake to cool while wrapped. (It cools quickly.)
Once cooled, unroll the cake and spread ice cream evenly onto the surface. I like to let the ice cream soften just a bit and then mix it up in my KitchenAid. It makes spreading a lot easier.
Reroll the cake, wrap in foil and freeze until ready to serve. When you’re ready to serve, cut into generous slices, add your favorite toppings and enjoy.