Peppermint Ice Cream Dark Chocolate Cake Roll

Peppermint Ice Cream Roll

At our house cake can not be eaten without ice cream.  It is a rule!

When  Pillsbury®  sent me some of their new holiday flavored products I was excited to try out the dark chocolate cake mix.  Peppermint is another one of their holiday favorites and one of my personal favorites too!

Pillsbury HOliday Produc ts

Peppermint is the perfect companion to dark chocolate in my book!  I wait all year for peppermint ice cream to come out in the stores so I decided to make a peppermint ice cream dark chocolate cake roll.

Cake rolls are fairly easy to make but look so impressive!  It is the perfect holiday dessert because you can make it a day or two ahead of time and just keep it in your freezer until you are ready to serve it.  Get ready for a lot of oohs and aahs!!

Peppermint Ice Cream Roll

The trick to making a cake roll is to make sure to not overbake your cake.  I mixed up my cake mix according to the directions on the box and then poured it into a jelly roll pan ( 12 x 17  cookie sheet) that I had lined with parchment paper and sprayed with cooking spray. Pour in the cake batter and bake for about 10 minutes.  You want to make sure it doesn’t over cook because dry cake will crack more easily when rolling up the cake roll.  Use the toothpick trick.

Let it cool for 5 minutes and then spread out a cotton dish towel and sprinkle it with powdered sugar.  Carefully turn the cake over onto the towel.  Starting at the short end roll the cake up into the towel and allow it to cool.

How to make a cake roll

Let your ice cream soften and then I mixed it up in my mixer to get it nice and smooth and spreadable.  After the cake roll has cooled, carefully unroll it.  You may get some cracks but it will be o.k.   Just spread a nice, even layer of ice cream gently on the cake.  Do not go all the way to the edges as the ice cream will move out towards the edges as you roll it.  Leave about 1/2 inch to 1 inch border of cake showing.

Peppermint Ice Cream Dark Chocoalte Cake ROll

As you can see mine did crack along the top but a nice layer of dark chocolate ganache and some crushed peppermint covered that right up!!
Peppermint Ice Cream Dark Chocolate Cake ROllThen wrap it in some wax paper and foil and put it back in the freezer to harden.

Peppermint Ice Cream Dark Chocolate Cake ROll

When you are ready to serve pull out of the freezer and drizzle with dark chocolate ganache and sprinkle with crushed candy cane.

Peppermint Ice Cream Roll


Be prepared for the oohs and aahs!

Peppermint Ice Cream Roll

You can even drizzle more ganache over the sliced pieces and add more candy cane if you’d like.  Go for it!

peppermint ice cream roll©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license.

This is a sponsored conversation written by me on behalf of Mars®. The opinions and text are all mine.

For more peppermint goodness check out these:

Peppermint Treats

Peppermint Cookie Bark –Peppermint White Chocolate Meringues –White Chocolate Peppermint Toffee 


Peppermint Ice Cream Dark Chocolate Cake Roll
  • 1 Pillsbury Dark Chocolate Cake Mix
  • 3 eggs
  • 1 C water
  • ⅓ C oil
  • ½ gallon peppermint ice cream
  • ½ C dark chocolate chips
  • ¼C whipping cream
  • candy canes, crushed
  1. Mix cake batter according to the directions on back of box using egg, water and oil.
  2. Pour into a 12 x 17 jelly roll pan that has been lined with parchment paper and sprayed with cooking spray.
  3. Spread batter evenly.
  4. Bake at 350 for approximately 10 minutes. Use the toothpick test and do not overback.
  5. Allow to cool for 5 minutes
  6. Spread out a cotton dish towel and sprinkle with powdered sugar.
  7. Carefully turn cake upside down onto the dish towel.
  8. Starting from the short end roll cake up into towel and allow to coo.
  9. Soften ice cream and beat in a mixer to get a nice smooth consistency.
  10. Gently unroll cake (you may have some cracks) and gently spread an even layer of ice cream onto cake.
  11. Roll cake back up and place seam down.
  12. Wrap in wax paper and then foil and place in freezer.
  13. When ready to serve, remove from freezer and drizzle with dark chocolate ganache and sprinkle with crushed candy cane
  1. Place chocolate chips in bowl.
  2. Heat milk, just until it boils and then pour over chocolate chips.
  3. Stir until smooth.
  4. Allow to cool and thicken a bit before drizzling cake with it.


Leigh Anne


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Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    Delicious! I have always wanted to try this as it’s my favorite dessert at Baskin Robbins, you’ve made it look so simple. Thanks for sharing, love the pics!

  2. Nancy says

    Leigh Ann: Cake looks delicious! Never made a roll cake as I feel intimidated and unsure of what size pan to use, but you certainly make it seem doable!! Do you by chance have a homemade recipe for peppermint ice cream? I made one last year off a recipe from pinterest and it was not the best~~still searching for one!


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