I didn't get to go too creative with the icecream flavors. I went with the recipes given kind of "settling" for the vanilla icecream and chocolate icecream as the two flavors (eventhough my longing was to make rose-flavored and pistachio flavored icecreams!!). I used icecream maker to make both icecreams! I really didnt like the taste of the fudge sauce alone, but everything came together in the end. I felt that it tasted just like it was- sweetend water with cocoa! Maybe it would have been better if we had made some chocolate ganache for the filling!
I assembled the cake slices and the vanilla icecream on Sunday. I also made the Chocolate icecream. I was planning to make the fudge sauce and assemble the rest of the cake on the evening before the challenge reveal date. Unfortunately, when I came back home I found that the freezer wasn't closed properly and that the cake/vanilla icecream was soft!!! I still made the fudge sauce, waited a while for it to cool down and keeping my fingers crossed added the slightly warm sauce on top the vanilla icecream! Ofcourse, there is a reason for every instruction in the recipe, the sauce melted the icecream a bit and kind of became gooey. But I just hoped that too much damage wasn't done. I waited for an hour, but the icecream/fudge had still not set, but I added the softened chocolate icecream on top and just hoped that I would still have the three separate layers when I cut into the icecream cake.
I had to wait till evening today so that the cake could harden and I could take pictures once I came back from work. The unmolding was quick, and I decorated the cake with some cherries, shaved chocolate and sugar-frosted cherries on top. My cake slices were not clean - maybe I should have partially frozen the swiss roll before cutting into slices which would have made lesser smearing of cream on the cake. But other than that everything looked good and I was happy with the icecream cake.
VERDICT: Today was the best day for this icecream cake because the weather was unbearably hot in MN and there even was a heat advisory!! The thought of the icecream cake got me through the harsh evening commute! The icecream cake was perfect for this hot day. It was delicious, sweet and cold, everything you would expect from an icecream cake. Maybe its just me, but I wasn't "wow"ed by it though! I felt that the cake was a little bland tasting once it absorbed a bit of moisture or maybe it was because of freeze thawing!? Who knows, maybe it was because my swirl slices almost completely thawed because of the freezer mishap! A delight for sure for the eyes because of its layers, but somehow didn't rise to my expectations. I honestly felt that the individual elements worked better for me separately... We would give a 7.5/10 for this cake..
But one thing is for sure, it was a hit with my daughter! She rarely asks for seconds (be it any kind of food, including desserts!) but she wanted an additional piece of the icecream cake!
Swiss roll ice cream cake
inspired by the recipe of the same name from the Taste of Home website)
Swiss rolls - Recipe
Preparation time- 10 minutes
Baking time- 10-12 minutes
Rolling and cooling time- at least 30 minutes
Filling and rolling- 5-10 minutes
6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together
2 tblsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans
For the filling-
2C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 tblsp / 70gms/2.5oz of caster sugar
1. Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
2. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
5. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
8. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
9. Repeat the same for the next cake as well.
10. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
12. Divide the cream mixture between the completely cooled cakes.
13. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
Vanilla ice cream
Preparation time-5 minutes+freezing
2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115gms/ 4 oz of granulated sugar
1. Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.
2. Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
Hot fudge sauce
Preparation time-2 minutes
Cooking time-2 minutes
1 C / 230gms/ 8 oz of caster sugar
3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder
2 tblsp /15gms/ 1 oz of cornflour/cornstarch
1 and ½ C /355ml /12 fl oz of water
1 tblsp /14gms/ 1 oz butter
1 tsp/5 ml / .15 fl oz vanilla extract
1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
3. Remove from heat and mix in the butter and vanilla. Keep aside to cool .
Chocolate ice cream
Preparation time- 5 minutes + freezing
2C/ 500 ml whipping cream
1 C/230gms/8 oz caster sugar
3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder
1. Grind together the sugar and the cocoa powder in a food processor .
2. In a saucepan, add all the ingredients and whisk lightly.
3. Place the pan over heat and keep stirring till it begins to bubble around the edges.
4. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.
5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour).
5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour).
6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.