Tuesday, July 27, 2010

Daring Bakers: Swiss Swirl Ice Cream Cake

I was so excited when I saw the July Daring Baker Challenge. I have been making so much ice cream this summer and was happy to have another use for it! The challenge was to make a swiss roll cake, two different ice creams, and hot fudge sauce. The cake slices are arranged in a bowl and then filled with the ice cream and fudge.When I saw the challenge, I immediately decided I would make a chocolate and peanut butter version. I used chocolate sponge cake and filled it with a peanut butter whipped cream frosting. I made a peanut butter ice cream and a vanilla ice cream.

I had two problems with this dessert....

#1- I wanted to eat it so badly that I didn't let it freeze long enough after the final layer was added. This is why it looks melted in the pictures (although it was also almost 100 the day I made it, so that may have contributed a bit!).

#2- It was so darn good that we ate it all in one sitting! Luckily (or unluckily, depending on how you look at it!) I cut the recipe in half, so we had a smaller cake.

The recipe was time consuming but 100% worth it and I will definately make this again and again. The flavor combinations are endless! My husband has already requested that I make it with my pumpkin roll this fall! Mmmmmm!

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-

Peanut Butter Cream Frosting

2 cups whipping cream - divided use
1 (10-ounce) package peanut butter chips

In a small saucepan, combine 1/2 cup whipping cream and peanut butter chips and cook over low heat, stirring constantly, until chips melt and mixture is smooth. Cool to room temperature.

In a medium bowl, beat 1 1/2 cups whipping cream until stiff. Stir 1/3 of whipped cream into peanut butter mixture and then gently fold in remaining whipped cream.
Store frosted cake or cupcakes, covered, in the refrigerator.

Frosts and fills an 8 or 9-inch layer cake or 1 (13 x 9-inch) cake.


Grumpy and HoneyB said...

love the flavor combo you did! Kind of like eating cake and ice cream eh? :)

Anonymous said...

ow god you used peanut butter! I am so gonna try that next time I make this.

Jennifurla said...

Wowo great job, very impressive!

Kristina said...

Yum! Haha, it's taking everything I have not to eat mine in one go, too. I also used peanut butter ice cream, but it is more than apparent that you are twice the Swiss roller I am! Great work :)

shelley c. said...

Yum- a reeses's peanut butter cup bombe! :) That flavor combination sounds fantastic, and I can totally see why you guys ate it in one sitting!! Awesome job on the challenge.

GourmAndrea said...

Mmmm peanut butter and chocolate, you are talking my language. I can see how you ate it in one sitting.

Megan said...

Oh my gosh - that looks AMAZING! Especially the chocolate/peanut butter combo. Well done - and I would have gladly helped you eat it!

Anonymous said...

Great job on the challenge! I so want to try that pumpkin roll come Fall - what a great idea!

Ingrid said...

Nathan's a genius! :) One made with a pumpkin roll sounds fantastic! Hope you share.

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