Pinwheel Ice Cream Cake
Prep Time
20 minutes
Cook Time
Total Time
6 hourss
Yields
6
Directions
- Line a 9x5 loaf pan with plastic wrap, leaving a 2 overhang. Cut cake rolls into 6 slices each. Line pan bottom and sides with slices. Spoon in ice cream, packing tightly, then cover and freeze 6 hrs or until firm
- Before serving, in a medium bowl, whip heavy cream and confectioners sugar until stiff peaks form. Using the plastic wrap, lift the cake out of the pan and invert onto a serving platter; remove plastic wrap
- Garnish top of cake with whipped cream, raspberries, and mint, if desired. Serve immediately
Ingredients
- 1 ea package chocolate-covered cake rolls (12 cake rolls)
- 1.5 qts ea mint chocolate chip ice cream, slightly softened
- 1 cup ea heavy cream
- 1/4 cup ea confectioners sugar
- 1/4 cup ea frozen or fresh raspberries
- for garnish ea fresh mint