Chocolate Mint Ice Cream Roll
Mint chocolate chip ice cream is one of our family’s favourites. So here again, I made this simple yummy and refreshing ice cream recipe in a roll cake. If you love mint ice cream, this is for you. What you need for the filling are store bought mint chocolate chip ice cream, fresh whipping cream, gelatin. mint chocolate flavour and chocolate rice. A yule log cake mould and a piece of sponge cake as well. If you don’t have a yule log cake mould, you can always bake a round sponge cake and sandwich the ice cream like the Vanilla Ice Cream Cake that I shared in my previous post. Hey, don’t you agree that this cake, decorated with frosted cream will also be very suitable for the Christmas holidays?
Vanilla Ice Cream Cake 香草冰淇淋蛋糕（食谱这里）
- 350g chocolate chip mint ice creamany brand
- 150g fresh topping creamnon-dairy cream
- 1/2tbsp mint chocolate flavor
- 1tbsp gelatin powder + 1.5 tbsp water
- 2tbsp chocolate rice
- 3 egg yolksused large eggs
- 55g caster sugar
- 1tsp vanilla extract
- 30g corn oil
- 80g fresh milk
- 55g cake flour or plain flour
- 1tbsp corn flour (starch)
- 1.5tbsp cocoa powder
- 3 egg whites
- 40g caster sugar
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Ice cream filling – Soak gelatin with 1.5 tablespoon water for one minute. Dissolve soaked gelatin in a double boiler, stirring well. Keep warm.
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Whisk fresh topping cream and mint chocolate flavour together at high speed till very stiff peaks. Add 350g mint chocolate chip ice cream into fresh cream followed by gelatin, mix well at low speed, about 30 seconds. (Do not mix the mixture for too long, or else the ice cream will melts and becomes icy after freezing. ) Then add in chocolate rice and fold well with a rubber spatula.
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Line the yule log cake mould with cling wrap. Then pour in the beaten ice cream mixture. Flatten with palette knife and wrap it up. Put ice cream mixture in the freezer for at least 4 hours or overnight.
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Chocolate sponge cake – whisk egg yolks, sugar and vanilla extract with a hand whisk, followed by corn oil and milk. Stir well.
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Sift flours and cocoa powder into egg yolk mixture, mixing well and set aside.
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Whisk egg whites at low speed till foamy. Gradually add sugar and change to medium and high speed to beat till peak form.
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Fold egg white mixture into yolk mixture in 2 batches till well combined with a rubber spatula.
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Pour batter into a lined 10 x 11 inch baking tray with parchment paper. Bake in preheated oven at 180 deg C for about 13 minutes. Remove cake from pan and cool down on wire rack.
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Remove the mint ice cream from the yule log cake mould and place the ice cream together with the cling wrap back in the freezer for later use. Dry the cake mould with a clean cloth.
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Assemble Ice Cream Roll – Place the yule log cake mould onto the sponge cake (as shown in the pic). Cut out the size of the cake as base.
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Then cut the remaining cake piece into 6.5 inches wide (as shown in the pic), cake length same as the cake base.
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Place the mint ice cream on the cake base (with a cling wrap beneath). Gently lift up the remaining sponge cake and stick it to the ice cream from one side and cover the whole ice cream (as shown in the pic). Gently press the cake on top and the sides with both hands on the ice cream roll to get a nice shape.
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Wrap the ice cream cake roll with cling wrap and store it in the freezer for a few hours before serving. You may dust the ice cream roll cake with snow powder (as shown in the pic) or frost it with some whipped fresh cream if preferred.
巧克力蒲荷冰淇淋蛋糕卷
用简单的做法也能做出一份清凉美味薄荷冰淇淋蛋糕卷。抹上适量的植物性奶油，再加上装饰又可以变成圣诞节的树洞蛋糕了。
材料：
蒲荷冰淇淋馅料
- 350克 巧克力薄荷冰淇淋 （可买自己喜欢的牌子）
- 150克 鲜奶油 （植物性奶油）
- 1/2汤匙 蒲荷香精
- 1汤匙 鱼胶粉+1.5汤匙水 （鱼胶粉是吉利丁粉）
- 2汤匙 巧克力米
巧克力海绵蛋糕材料：
- 3个 蛋黄 （用大鸡蛋分开蛋黄蛋白）
- 55克 细砂糖
- 1茶匙 香草香精
- 30毫升 玉米油 （25克）
- 80毫升 全脂牛奶
- 55克 普通/低筋面粉
- 1汤匙 玉米粉
- 1.5汤匙 可可粉
- 3个 蛋白
- 40克 细砂糖
做法：
- 冰淇淋馅料 – 鱼胶粉 + 水（搅匀）浸泡1分钟。.然后隔水加热致鱼胶粉完全融化，搅匀，保持温度。
- 将150克鲜奶油和蒲荷香精一起打发至硬性状态，倒入350克冰淇淋，用低速度拌匀；倒入融化鱼胶粉，搅拌约30秒即可。（过度的搅拌会使冰淇淋融化，凝固后就变成有点像刨冰了，所以不要搅太久）。最后放入巧克力米，用橡皮刮刀翻拌拌匀。
- 半圆长模型上铺上保鲜纸，将打发好的冰淇淋倒入模型里，抹平抱紧。收入冰格处冰冻至少四个小时或隔夜。
- 巧克力海绵蛋糕 – 用手动打蛋器搅打蛋黄，细糖和香精，然后加入玉米油和牛奶，搅打均匀。
- 将粉类直接过筛入蛋黄混合物里，搅拌均匀，备用。
- 以低速度搅打蛋白至起泡。慢慢加入细糖，再逐渐转中速，高速搅打至硬性发泡。
- 将蛋白混合物分2次加入蛋糊里，用橡胶刮刀翻拌均匀即可。
- 将蛋糕糊倒入一个10 x 11 寸烤盘里（底部铺纸），放入预热烤箱，以摄氏180度烤约13分钟。蛋糕出炉后脱模待凉。
- 将冰冻好的冰淇淋脱模（保鲜纸不用脱），再把冰淇淋放回冰格处。摸子擦干。
- 组合冰淇淋蛋糕卷 – 将摸子放在蛋糕上，用刀子切出一片蛋糕底（看图片）。
- 然后再切出宽度6.5寸 （看图片），长度跟底部蛋糕一样。
- 将冰淇淋放在蛋糕片上（底部放一张保鲜纸）。剩下的另一片蛋糕从冰淇淋一边盖上（看图片）。轻轻用手压一压蛋糕的上面和旁边使蛋糕卷看起来比较工整。
- 然后裹上保鲜纸，收进冰格处冰冻数小时即可享用。喜欢的话可撒上适量的防潮糖分或涂上鲜奶油做装饰。
- 没用摸子的话，也可以烤一个圆形的海绵蛋糕，切成两片把冰淇淋夹在中间。
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The post Chocolate Mint Ice Cream Roll appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/recipe/chocolate-mint-ice-cream-roll/
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