Swiss Roll Ice Cream Cake

Serving: 12 | Type: Dessert

Ingredients:

Little Debbie’s Chocolate Swiss Rolls -1 box
Vanilla Ice Cream -4 cups
Pyrex Bowl -1 ½  quart
Plastic Wrap -2 square sheets

Method:

 

  1. Cut the Swiss roll in to 1 inch round pieces and set it a aside.
  2. Then place a plastic wrap on the bottom of the Pyrex bowl.
  3. Then place the cut Swiss rolls on the bottom of the bowl, and arrange the rolls on the outer edge of the bowl.
  4. Fill in the gaps with little pieces of cake.
  5. Soften the ice cream with a spoon and fill it to the top to where the cake is.
  6. Then place another plastic wrap on the top of the ice cream, so that the ice cream does not dry up.
  7. Place this in the freezer overnight.
  8. carefully remove the cake from the bowl, remove it very gently out of the bowl with the plastic wrap.
  9. Place a large serving plate on top of the bowl and turn the bowl upside down, so that the plate is the right way up. Carefully remove the bowl and peel off the plastic wrap.
  10. Cut it and serve it.

 


Notes:

If it is too hard to remove, warm the bowl up a little in your hands or by carefully running a flat blunt knife between the bowl and the plastic wrap.

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