Swiss Swirl Ice Cream Cake

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Swiss Swirl Ice Cream Cake

Wednesday, April 30, 2014




With cake rolls, ice cream and hot fudge, this dessert suits anyone with a sweet tooth. Family and friends get a kick out of this treat's fun appearance.

Swiss Swirl Ice Cream Cake

Yield: 12-14 servings

Ingredients:
  • 10 to 12 Swiss cake rolls
  • 2 pints vanilla ice cream, softened
  • 3/4 cup hot fudge ice cream topping
  • 2 pints chocolate ice cream, softened

Directions:
  1. Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm.
  2. Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.