Creamy and Delicious No-churn Ice Cream Cake Roll Using Cake Mix
This refreshing ice cream cake roll using cake mix features creamy homemade no-churn ice cream and fluffy cake roll made from box cake mix.
Today's recipe is surprisingly easy despite taking some time. But, keep in mind that the majority of time is spent waiting for the item to freeze and the cake rolls the cool down completely. This recipe is versatile and can be used as inspiration to create all sorts of ice cream roll cakes.
Servings: 10 slices
Equipment
- Large mixing bowl
- Electric hand or stand mixer
- Silicone or rubber spatula
- Freezer-safe container
- Plastic or saran wrap
- 10 x 15-inch baking tray
- Non-stick baking paper
- Foil
- Serrated knife (bread knife)
Ingredients
For the ice cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 tablespoon vanilla extract
For the swiss roll cake
- 6 large eggs, room temperature
- 1 box (15.25 ounces) vanilla sponge cake mix
- 1/4 cup milk, room temperature
- 1/4 cup vegetable oil (sunflower or canola)
- 1 teaspoon vanilla extract (or 1 tablespoon vanilla essence)
- Powdered sugar, for dusting
Instructions
- Start by making the ice cream.Place the whipping cream inside a large mixing bowl or the bowl of a stand mixer. Whip the cream at a high speed until it has reached soft peaks.Reduce the speed of the mixer and slowly add the condensed milk while the mixer is still running. Once all of the condensed milk has been added, add in the vanilla. Increase the speed of the mixer. Continue whipping the base until it reached a relatively stiff consistency.Scrape the mixture into a freezer-safe container. Cover the surface of the ice cream base with plastic or saran wrap. Freeze the mixture until it is completely solid, about 5-7 hours.2 cups heavy whipping cream, 1 can sweetened condensed milk, 1 tablespoon vanilla extract
- Preheat the oven and prepare the equipment. Preheat the oven to 360°F (180°C). Line a 10 x 15-inch baking tray with non-stick baking paper or cooking spray.
- Make the cake mixture.Place the eggs inside a large mixing bowl and beat them at a medium speed for roughly 5 minutes. Once beaten, add the vanilla cake mix, the milk, vegetable oil, and vanilla extract. Continue beating the mixture for another minute at a low speed. Make sure to scrape the sides to ensure that all of the ingredients are evenly distributed.6 large eggs, room temperature, 1 box (15.25 ounces) vanilla sponge cake mix, 1/4 cup milk, room temperature, 1/4 cup vegetable oil (sunflower or canola), 1 teaspoon vanilla extract (or 1 tablespoon vanilla essence)
- Bake the roll cake.Place the cake mixture into the lined baking tray. It should only be about 1-inch thick. Bake it for roughly 15-20 minutes or until the cake is completely cooked through and a toothpick comes out clean.
- Cool the cake and shape it.Once baked, remove the roll cake from the oven. Lay down a piece of non-stick baking paper on the kitchen counter. Lightly dust it with some powdered sugar.Turn the hot cake out on top of the dusted surface and peel off the bottom piece of non-stick paper. Then, while the cake is still hot, roll it into a log starting at the short (10-inch) end. Allow it to cool in this shape for roughly 1-2 hours at room temperature.Powdered sugar, for dusting
- Assemble the ice cream cake roll.Remove your homemade ice cream from the freezer and allow it to soften slightly at room temperature. Only do this when your roll cake has completely cooled.Once the ice cream is soft and workable, unroll the cake. Immediately transfer it to a large sheet of plastic wrap or non-stick parchment paper. Then, spread the ice cream over the sheet of cake, leaving about 1 inch on the edges.Roll the cake roll back up as tightly (but still gently) as you can. Then, wrap the cake in foil and place it inside the freezer, seam-side facing downwards.
- Freeze and serve.Freeze the ice cream cake roll for another 3-4 hours or preferably overnight. Once the roll has completely frozen, you can unwrap it and decorate it to your liking. To slice the cake roll, we recommend using a sharp serrated knife, like a bread knife.
Notes
If you want to elevate your ice cream flavor, use 1 teaspoon of real vanilla bean paste or infuse the heavy cream with a vanilla pod.
Make sure that the container you are freezing the ice cream in is completely clean and free of any stains and odors. The cream is very porous and will easily absorb them. We recommend using a glass container.
Make sure that the container you are freezing the ice cream in is completely clean and free of any stains and odors. The cream is very porous and will easily absorb them. We recommend using a glass container.
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