Ice Cream Coffee Cake

Published on July 20, 2013 | In American | By The Social Chef |

- Prep Time
- 20 Minutes
- Cook Time
- 10 Minutes
- Difficulty Level

Ice Cream Coffee Cake was a recipe of my mother and I am not sure who liked it more, my father or I? This dessert is not very sweet, which is probably why my father and I really enjoyed it. The cake has a very good texture as well with a fantastic flavor but that is because there is pancake mix used that in the batter. The ice cream can be altered using something other than coffee ice cream. I’m sure a vanilla with freshly pureed strawberries would be a fantastic option.

Recipe Rating

(2 Rating)

Ingredients

4 eggs
3/4 cup pancake mix
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 quart coffee ice cream
Icing
1 cup whipping cream
3 tablespoons confectioners sugar
2 teaspoons powdered instant coffee
3 tablespoons cocoa
1/4 cup slivered almonds

Instructions

1. Preheat oven to 400 degrees
2. Grease botton and sides of a 15x10 jelly roll pan with lard
3. Line with waxed paper, grease again and dust with flour
4. Using a mixing bowl add salt, eggs and whip until thick
5. Add sugar a little at a time whipping after each addition
6. Add pancake mix, vanilla and stir ubtil smooth
7. Spread evenly in pan
8. Bake at 400 for 8-10 minutes
9. While cake is baking lay a clean drying towel on a flat surface and sprinkle with confectioners sugar
10. Imeediately after removing cake from oven loosen edges and turn onto towel peeling off wax paper
11. Roll cake in towel allowing to stand for 20-minutes then unroll
12. Spread softened ice cream over cake
13. Roll quickly and wrap in foil and place in freezer for 90-minutes
14. Icing
15. Meanwhile prepare icing by mixing whipping cream until foamy
16. Add sugar, coffee, cocoa and whip until peaks form
17. Remove ice cream roll from freezer, unwrap and place on a cookie sheet
18. Spread icing over top and sides of cake roll and sprinkle with almonds
19. Place in freezer for 45-60 minutes, slice and serve

Servings : 10
Ready in : 180
Course : Dessert
Recipe Type : Sweets

Instructions

1. Preheat oven to 400 degrees
2. Grease botton and sides of a 15x10 jelly roll pan with lard
3. Line with waxed paper, grease again and dust with flour
4. Using a mixing bowl add salt, eggs and whip until thick
5. Add sugar a little at a time whipping after each addition
6. Add pancake mix, vanilla and stir ubtil smooth
7. Spread evenly in pan
8. Bake at 400 for 8-10 minutes
9. While cake is baking lay a clean drying towel on a flat surface and sprinkle with confectioners sugar
10. Imeediately after removing cake from oven loosen edges and turn onto towel peeling off wax paper
11. Roll cake in towel allowing to stand for 20-minutes then unroll
12. Spread softened ice cream over cake
13. Roll quickly and wrap in foil and place in freezer for 90-minutes
14. Icing
15. Meanwhile prepare icing by mixing whipping cream until foamy
16. Add sugar, coffee, cocoa and whip until peaks form
17. Remove ice cream roll from freezer, unwrap and place on a cookie sheet
18. Spread icing over top and sides of cake roll and sprinkle with almonds
19. Place in freezer for 45-60 minutes, slice and serve

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...