25 Chocolate Peppermint Ice Cream Roll Cakes That Every Chocolate Lover Must Try!
There’s something magical about the combination of chocolate and peppermint, especially during the festive season. If you’ve been searching for the perfect dessert to impress your friends or simply satisfy your own sweet tooth, you’re in for a treat. I created this post to share a delightful collection of recipes that feature the rich flavors of chocolate peppermint ice cream roll cake. Trust me, this isn’t just any ordinary dessert; it’s a rolled masterpiece that combines creamy ice cream with a soft, chocolatey cake that melts in your mouth.
This post is for all the chocolate lovers out there who can’t get enough of decadent desserts. If you enjoy indulging in rich chocolate desserts or are a fan of refreshing peppermint treats, you’ll find plenty of inspiration here. Whether you’re hosting a holiday gathering, a birthday party, or just looking to treat yourself on a cozy evening, these roll cakes are perfect for any occasion.
Get ready to dive into a world of flavors and textures! I’ve pulled together 25 scrumptious chocolate peppermint ice cream roll cake recipes that are sure to delight your taste buds. You’ll discover everything from classic versions to creative spins that include unique ingredients like Nutella or candied pecans. Each recipe is designed to be approachable and fun, making it easy for you to whip up your own delicious creation in no time.
So, grab your mixing bowl and prepare to impress your family and friends with these delightful desserts. No matter which recipe you choose, one thing’s for sure: you’ll be left with a dessert that’s as beautiful as it is delicious. Let’s roll into this sweet adventure!
Key Takeaways
– Discover 25 unique chocolate peppermint ice cream roll cake recipes perfect for any occasion.
– Each recipe offers a delightful twist on the classic, using ingredients like Nutella, espresso, or cream cheese frosting.
– These desserts are easy to make and are sure to impress guests or satisfy your sweet cravings.
– The variety in flavors and textures allows you to experiment with different combinations, enhancing your dessert game.
– Perfect for holiday gatherings, birthdays, or cozy nights in, these cakes ensure everyone leaves with a smile.
1. Classic Chocolate Peppermint Ice Cream Roll Cake
This timeless combo pairs rich chocolate with cool peppermint in a sleek roll. You bake a simple chocolate sponge, spread peppermint ice cream, and roll it tight. A glossy ganache seals the deal for a luxurious finish.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1 cup dark chocolate ganache
– Crushed peppermint candies for topping
Instructions:
– Bake and cool the sponge
– Spread ice cream evenly over the sheet
– Roll tightly and freeze until firm
– Pour ganache over the roll and smooth
FAQs:
– How far ahead can you make this? Freeze overnight; slice before serving
– Can you use regular cream instead of whipping? Use it as directed to keep texture light
– How do you store leftovers? Keep in the freezer wrapped tightly
2. Peppermint Crunch Roll Cake
Texture lovers will fall for the peppermint crunch version. Start with chocolate sponge, then fill with ice cream mixed with crushed peppermint. After rolling, freeze to set, then crown with whipped cream and extra candy for crunch.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups chocolate mint ice cream, softened
– 1/2 cup crushed peppermint candies
– Whipped cream for topping
Instructions:
– Mix ice cream with candies
– Layer on cake and roll tightly
– Freeze until firm
– Add whipped cream and more candies on top
FAQs:
– Best ice cream choice for crunch? Dark chocolate ice cream adds depth
– How to keep candy from sinking? Sprinkle on top after rolling and freezing
– Any substitutions for peppermint? Use spearmint for milder flavor
3. Chocolate Peppermint Roll Cake with Whipped Cream
Creamy ice cream meets light whipped cream for a soft, airy bite. Build a chocolate sponge, layer peppermint ice cream, then a thick whipped cream layer before you roll. A dusting of cocoa powder finishes the look.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1 cup whipped cream, lightly sweetened
– Cocoa powder for dusting
Instructions:
– Layer ice cream on cake
– Add whipped cream in a thick layer
– Roll tightly and chill
– Dust with cocoa powder
FAQs:
– How to keep whipped cream firm? Chill whole roll before slicing
– Can you add fruit inside? A few raspberries work well
– Is this good for kids? Yes, easy and fun to slice
4. Chocolate Peppermint Roll Cake with Fudge Sauce
Indulgence reaches a new level with a warm fudge cascade. Build the roll with peppermint ice cream, chill until firm, then pour warm fudge over the top for a glossy finish. A touch of fudge on the side invites extra dipping.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1 cup fudge sauce, warm
– Optional extra fudge for dipping
Instructions:
– Roll filled cake and freeze until firm
– Drizzle warm fudge over the top
– Let it set briefly before slicing
– Serve with extra fudge on the side
FAQs:
– Can I use store-bought fudge? Yes, heat until pourable and smooth
– How to soften ice cream evenly? Let sit 5-10 minutes at room temp
– Any garnish ideas? Crushed candies and mint leaves
5. Layered Chocolate Peppermint Ice Cream Roll
Two flavors in one bite. Start with a chocolate sponge, add a layer of chocolate ice cream, then peppermint ice cream, and roll. Finish with a shell of chocolate for a crunching exterior.
Ingredients:
– 1 chocolate sponge cake, cooled
– 1 cup chocolate ice cream, softened
– 1 cup peppermint ice cream, softened
– 1 cup melted chocolate for shell
– Optional white chocolate chips
Instructions:
– Layer chocolate ice cream on cake
– Add peppermint ice cream, roll tight
– Freeze until firm
– Coat with chocolate shell and chill
FAQs:
– How to handle two ice creams? Soften both equally for even layers
– Can you swap flavors? Use vanilla and strawberry for a twist
– Best topping for crunch? White chocolate chips on shell
6. No-Bake Peppermint Chocolate Roll Cake
No oven needed for this cool dessert. Use store-bought chocolate cake, layer with peppermint ice cream and cool whip, roll, and freeze. A quick chocolate ganache, poured while cold, seals the deal. It is fast and fun for hot days.
Ingredients:
– 1 store-bought chocolate cake, cooled
– 2 cups peppermint ice cream, softened
– 1 cup cool whip, thawed
– 1 cup chocolate ganache, warm
Instructions:
– Layer ice cream and cool whip on cake
– Roll and freeze until firm
– Drizzle ganache over the roll
– Chill before serving
FAQs:
– Can I make this ahead? Yes, freeze until ready to serve
– Any add-ins? Crushed candy canes for extra crunch
– How to slice neat? Use a warm knife each cut
7. Mini Chocolate Peppermint Roll Cakes
Tiny treats that pack big flavor. Bake mini chocolate cakes, fill each with peppermint ice cream, roll, and glaze with chocolate syrup. They look cute on a tiered stand and are easy to share.
Ingredients:
– 6 mini chocolate cakes, cooled
– 1 cup peppermint ice cream, softened
– 1/2 cup chocolate syrup
– Optional garnish: mint leaves
Instructions:
– Fill each mini cake with ice cream
– Roll and freeze briefly
– Drizzle with chocolate syrup
– Chill until ready to serve
FAQs:
– How to keep rolls from cracking? Freeze briefly after rolling
– Can you make them vegan? Use dairy-free cake and ice cream
– How many servings? About 6 mini rolls
8. Chocolate Peppermint Roll Cake with Cookies
Cookies add a familiar crunch to this roll. Layer peppermint ice cream between chocolate sponge, then sprinkle crushed Oreos inside before rolling. Top with whipped cream and more cookie crumbles for extra bite.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1 cup crushed chocolate cookies (Oreos)
– Whipped cream for topping
Instructions:
– Add crushed cookies to the ice cream layer
– Roll tightly and freeze
– Top with whipped cream and cookies
– Slice when firm
FAQs:
– Peppermint Oreos? Yes for stronger mint flavor
– Any nut toppings? Try crushed almonds for texture
– How to store leftovers? Freeze wrapped tightly
9. Chocolate Peppermint Roll Cake with Cream Cheese Frosting
Cream cheese frosting brings tang to the sweet mint. Roll with peppermint ice cream and finish with a thick coat of frosting. A light cocoa dusting completes the look and flavor balance.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1 cup cream cheese frosting
– Cocoa powder for dusting
Instructions:
– Layer ice cream on the cake
– Roll and freeze
– Frost the outside with cream cheese
– Dust with cocoa powder
FAQs:
– How to soften frosting? Beat until smooth
– Can I use cream cheese lighter? Yes, mix with a touch of milk
– Best serving temp? Slice cold for clean cuts
10. Chocolate Peppermint Roll Cake with Raspberries
Raspberries add a bright counterpoint to mint and chocolate. Spread raspberry sauce on peppermint ice cream before rolling. The tang pairs well with the rich chocolate and mint. A few fresh berries finish the plate nicely.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1 cup raspberry sauce
– Fresh raspberries for garnish
Instructions:
– Spread sauce on ice cream layer
– Roll tightly and freeze
– Slice and plate with berries
– Optional whipped cream on side
FAQs:
– How to thicken sauce? Add a pinch of cornstarch
– Can you use seedless? Yes, seeds add texture
– Can you skip raspberries? Yes, keep simple mint-chocolate
11. Chocolate Peppermint Roll with Marshmallow Fluff
Marshmallow fluff makes a fluffy crown over mint. After rolling with peppermint ice cream, cover the roll with fluff and a drizzle of chocolate. The result is soft, sweet, and festive.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1 cup marshmallow fluff
– 1/2 cup chocolate syrup
Instructions:
– Roll with ice cream and chill
– Spread fluff evenly
– Drizzle with chocolate syrup
– Chill before slicing
FAQs:
– How to warm fluff for spread? Microwave in short bursts
– Any tips for neat slices? Chill fully then use warm knife
– Flavor tweaks? A splash of peppermint extract in fluff
If you’re craving a crowd-pleaser, the chocolate peppermint ice cream roll cake with marshmallow fluff is your go-to. Roll with mint ice cream, crown with fluff, drizzle chocolate—easy, festive, and totally share-worthy.
12. Chocolate Peppermint Roll Cake with Candied Pecans
Nutty crunch meets minty smoothness. Add candied pecans inside the roll and finish with a light ganache and more pecans on the outside. Toasting nuts heightens their flavor for a deeper bite.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1/2 cup candied pecans, chopped
– 1/2 cup chocolate ganache, glossy
Instructions:
– Mix pecans into ice cream layer
– Roll and freeze until firm
– Glaze with ganache and top with pecans
– Chill before serving
FAQs:
– Should pecans be toasted? Yes, for richer taste
– Can nuts be omitted? Yes, use extra candy bits
– How to store? Keep refrigerated or freeze
13. Spicy Chocolate Peppermint Roll Cake
A little heat wakes the palate. Add a pinch of cayenne or chili powder to the chocolate sponge, then pair with peppermint ice cream. Top with whipped cream and a dust of cinnamon for a warm finish.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– Pinch cayenne or chili powder
– Whipped cream and cinnamon for serving
Instructions:
– Add spice to batter, bake and cool
– Roll with ice cream, freeze
– Top with whipped cream and cinnamon
– Slice and enjoy
FAQs:
– How spicy should it be? A light pinch adds warmth
– Any dairy tweaks? Use non-dairy cream cheese glaze
– Best pairing drink? Coffee or milk supports the heat
14. Chocolate Peppermint Roll Cake with Nutella
Nutella lovers get a dream version. Spread Nutella on the sponge, add peppermint ice cream, roll, and brush the outside with more Nutella. Top with crushed hazelnuts for a toasty bite.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1/2 cup Nutella
– 1/4 cup crushed hazelnuts
Instructions:
– Layer Nutella on cake, then ice cream
– Roll and freeze
– Coat outside with more Nutella
– Sprinkle hazelnuts before serving
FAQs:
– Can you lighten the glaze? Use a thin Nutella drizzle
– Hazelnut allergy tip? Use crushed almonds instead
– Flavor pairing? Banana slices inside add sweetness
Did you know that, in a chocolate peppermint ice cream roll cake, layering Nutella on the sponge and freezing for just 30 minutes makes clean, slice-ready rolls every time? It seals in peppermint ice cream and yields a glossy finish with crushed hazelnuts for texture.
15. Chocolate Peppermint Roll Cake with Ganache and Crème de Menthe
A touch of crème de menthe elevates the mint. Roll with peppermint ice cream, then cover in a glossy ganache. Chill and finish with a light drizzle of crème de menthe for a sophisticated glow.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1 cup chocolate ganache, glossy
– 1-2 tsp crème de menthe
Instructions:
– Roll and freeze the cake
– Pour ganache, smooth cleanly
– Chill briefly, then drizzle crème de menthe
– Slice and serve
FAQs:
– How strong should the mint be? Add a small amount at a time
– Any non-alcoholic substitute? Mint extract works well
– Best serving style? Serve chilled for clean cuts
16. Vegan Chocolate Peppermint Roll Cake
Vegan fans can enjoy this dessert too. Use a vegan sponge and coconut ice cream. Roll, then coat with melted dark chocolate. A sprinkle of shredded coconut adds texture and weightless sweetness.
Ingredients:
– 1 vegan chocolate sponge cake
– 2 cups coconut-based peppermint ice cream
– 1 cup melted dark chocolate
– Shredded coconut for topping
Instructions:
– Roll with coconut ice cream and chill
– Coat with melted chocolate
– Add shredded coconut on top
– Refrigerate before serving
FAQs:
– Any nut milks to swap? Use almond milk ice cream instead
– Can you skip coconut? Use soy or cashew base for creaminess
– Best storage? Freeze and cut cold
17. Chocolate Peppermint Roll Cake with Espresso
Coffee brings depth to the mint and cocoa. Add a shot of espresso to the chocolate sponge, layer peppermint ice cream, roll, then glaze with chocolate ganache. A coffee whipped cream pairing rounds it out.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1 shot espresso, cooled
– 1 cup chocolate ganache
Instructions:
– Mix espresso into batter, bake and cool
– Roll with ice cream, freeze
– Coat with ganache, chill
– Serve with coffee whipped cream
FAQs:
– Any dairy-free option? Use coconut cream for the whip
– How to balance the flavor? Add a touch less espresso if needed
– Best serving temp? Slightly chilled
18. Chocolate Peppermint Roll Cake with Ganache and Mint Chips
Mint chips add sparkle to the bite. Fold chips into the peppermint ice cream, roll with chocolate sponge, then drown in ganache. Extra chips sprinkled on top finish the look.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, mixed with mint chips
– 1 cup chocolate ganache, glossy
– Additional mint chips for topping
Instructions:
– Roll and freeze the cake with ice cream
– Pour ganache over the roll, smooth
– Sprinkle mint chips on top while glaze is wet
– Chill briefly before slicing
FAQs:
– Are mint chips necessary? They add crunch and color
– Sweet balance tips? Use more dark chocolate in ganache
– Best serving style? Keep it cold for clean slices
19. Chocolate Peppermint Roll Cake with Citrus Zest
Bright zest wakes the palate. Add orange or lemon zest to the chocolate batter, layer with peppermint ice cream, and roll. Garnish with extra citrus zest and dark chocolate shavings for color and contrast.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– Zest of 1 orange or lemon
– Dark chocolate shavings for garnish
Instructions:
– Add zest to batter, bake and cool
– Roll with ice cream, freeze firm
– Garnish with zest and shavings
– Slice and serve
FAQs:
– Which zest works best? Lemon for brightness, orange for warmth
– Any seedless flavor combo? Berry zest pairs well
– Storage advice? Freeze tightly wrapped
20. Chocolate Peppermint Roll Cake with Almond Milk
A dairy-free option uses almond milk for both cake and ice cream. Roll with almond milk peppermint ice cream and finish with a light chocolate glaze. It keeps all the magic without dairy.
Ingredients:
– 1 almond milk chocolate sponge cake
– 2 cups almond milk peppermint ice cream
– 1/2 cup almond milk chocolate glaze
– Optional almond slivers for crunch
Instructions:
– Roll with ice cream, then freeze
– Glaze with almond milk chocolate glaze
– Chill before slicing
FAQs:
– Can other milks work? Soy or oat milk is a fine swap
– How to keep glaze smooth? Heat gently and whisk
– Best serving tip? Serve cold for clean cuts
21. Golden Chocolate Peppermint Roll Cake
A glamorous twist uses golden cake for a festive look. Mix golden yellow cake with cocoa to create a swirl, roll with peppermint ice cream, then finish with a light glaze and gold dust. It shines on holiday tables.
Ingredients:
– 1 golden yellow sponge cake
– 1/2 cup cocoa powder to swirl
– 2 cups peppermint ice cream, softened
– Light glaze and edible gold dust
Instructions:
– Create a swirl of cake batters, bake and cool
– Roll with ice cream, freeze
– Glaze and dust with gold
– Slice for a showy finish
FAQs:
– Good for gifts? Yes, wrap individual portions
– Any flavor tweaks? A touch of orange zest pairs well
– Best display idea? Tiered serving tray
22. Chocolate Peppermint Roll Cake with Cheesecake Layer
Cheesecake brings a creamy tang inside the roll. After baking chocolate cake, spread peppermint cheesecake inside, add ice cream, and roll. Top with whipped cream and crushed cookies for a refined look.
Ingredients:
– 1 chocolate sponge cake, cooled
– 1 cup peppermint cheesecake filling
– 2 cups peppermint ice cream, softened
– Crushed chocolate cookies for topping
Instructions:
– Spread cheesecake layer on cake
– Add ice cream and roll tightly
– Freeze, then top with whipped cream and cookies
– Slice and serve
FAQs:
– Can you bake a cheesecake layer? Use prepared cheesecake filling
– Best toppings? Whipped cream and cookie crumble
– Storage tips? Wrap tightly and freeze
23. Chocolate Peppermint Roll Cake with Honey
Honey adds natural sweetness. Swap sugar in the chocolate sponge for honey, roll with peppermint ice cream, and finish with a honey drizzle and crushed peppermint. The warm sweetness shines through.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 2 tbsp honey for glaze
– Crushed peppermint for topping
Instructions:
– Add honey to batter and bake
– Roll with ice cream, freeze
– Drizzle honey over the top
– Garnish with peppermint
FAQs:
– Local honey tip? Use what you have on hand
– Any sugar-free option? Use sugar-free ice cream and monk fruit syrup
– Best serving? Serve cold
24. Chocolate Peppermint Roll Cake with Coconut Whipped Cream
Dairy-free and tropical with coconut. Build the roll with a chocolate sponge and peppermint ice cream, then top with coconut whipped cream. Chill and cut for a light, airy finish.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– 1 can coconut cream, chilled and whipped
– 1-2 tbsp sugar to taste
Instructions:
– Roll with ice cream and freeze
– Top with coconut whipped cream
– Chill before serving
– Garnish with a curl of chocolate
FAQs:
– How to stabilize coconut cream? Add a pinch of cream of tartar
– Can you taste the coconut? Use a hint, not overpowering
– Best serving moment? A light dessert after a spicy meal
25. Chocolate Peppermint Roll Cake with Mixed Berries
Bright berries wake the mint and cocoa. Roll a chocolate sponge with peppermint ice cream and top with a mix of fresh berries. It looks vibrant and tastes fresh for warm days.
Ingredients:
– 1 chocolate sponge cake, cooled
– 2 cups peppermint ice cream, softened
– Mixed berries for topping (strawberries, blueberries, raspberries)
– Whipped cream for serving
Instructions:
– Roll with ice cream and freeze
– Slice and plate with berries
– Add a dollop of whipped cream
– Serve immediately
FAQs:
– Best berry mix? Use seasonal favorites
– Can you add mint leaves? Yes for aroma and color
– Storage tips? Freeze and serve within a week
Fun fact: this Chocolate Peppermint Ice Cream Roll Cake with Mixed Berries can yield 8 perfectly sized slices from one roll. Freeze for 2 hours, and your berries stay vibrant right on top. Each bite delivers peppermint, cocoa, and fresh berry pop.
Conclusion
With these 25 chocolate peppermint ice cream roll cakes, your dessert menu is bound to impress! From classic recipes to creative twists, each cake offers something special for chocolate lovers everywhere.
Try them out and celebrate the delightful combo of chocolate and peppermint. Which one will you bake first?
Frequently Asked Questions
What exactly is a chocolate peppermint ice cream roll cake, and how does it fit into chocolate desserts?
A chocolate peppermint ice cream roll cake is a frozen dessert that layers a chocolate cake or thin cookie crust with peppermint ice cream, then rolled into a log and coated with chocolate ganache. It blends rich chocolate flavors with a refreshing peppermint bite, making it a standout among chocolate desserts and peppermint treats.
For best results, bake a thin chocolate sponge on a parchment-lined sheet, cool completely, then gently spread softened peppermint ice cream over the surface. Roll it up tightly using the parchment, wrap in plastic, and freeze until firm. Slice into rounds and serve for a dramatic finish to any chocolate lover’s menu.
How do you make a chocolate peppermint ice cream roll cake at home?
Here’s a practical method you can try at home: Bake a thin chocolate cake sheet or use a ready-made sponge; soften peppermint ice cream slightly; lay the cake on parchment and spread an even layer of ice cream; roll tightly using the parchment; freeze several hours until solid; finish with a glossy chocolate ganache or drizzle.
If you prefer fewer steps, swap in store-bought chocolate sponge or wafer cookies as the base. Tip: keep everything cold and work quickly to prevent melting.
Can I make a dairy-free or vegan chocolate peppermint ice cream roll cake?
Absolutely. To keep it dairy-free or vegan, use a vegan chocolate cake (or brownie) base and a dairy-free peppermint ice cream or sorbet. For the glaze, use dairy-free chocolate with coconut cream or almond milk. Roll as usual and freeze. If you’re in a hurry, you can also use a dairy-free store-bought ice cream and a simple cookie crust instead of a cake base. This way you still get that classic peppermint finish without animal products.
What toppings pair best with a chocolate peppermint ice cream roll cake?
Some fans love a simple finish, while others crave extra peppermint flair. Try crushed candy canes or peppermint bark sprinkled over a glossy chocolate ganache drizzle. Dust with cocoa powder or mint chocolate chips, add a dollop of whipped cream (dairy or coconut), or serve with a forkful of crushed cookies for texture. These peppermint treats vibes make it perfect for holiday desserts.
How should I store and slice a chocolate peppermint ice cream roll cake to keep it fresh?
Keep it in the freezer, tightly wrapped in plastic wrap and foil, inside an airtight container to prevent frost. It will stay best for about 2 weeks. When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly, then slice with a warm knife for clean cuts. Use parchment to help unroll if you’ve frozen the log; rewrap any leftovers quickly to preserve flavor. This routine helps the chocolate peppermint ice cream roll cake stay decadent, sliceable, and ready for generous portions.
Give your holiday dessert table a bold upgrade with these charming chocolate peppermint ice cream roll cake ideas!
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Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.