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Swiss Swirl Ice Cream Cake Recipe

Swiss Swirl Ice Cream Cake Recipe photo by Taste of Home

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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.

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Swiss Swirl Ice Cream Cake Recipe

Prep: 30 min. + freezing

Yield: 12-14 Servings

30 30

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

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.
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. Yield: 12-14 servings.

Editor's Note: This recipe was tested with Little Debbie Swiss Cake Rolls.

Nutritional Facts 1 serving (1 piece) equals 309 calories, 14 g fat (6 g saturated fat), 35 mg cholesterol, 130 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Swiss Swirl Ice Cream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p199

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Reviews for Swiss Swirl Ice Cream Cake

Swiss Swirl Ice Cream Cake

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Reviewed on Apr. 09, 2013 by stephaknee

Question about the recipe it says two months to freeze the cake how long is that actual time period

Reviewed on Jan. 14, 2013 by julie fitz

My son and daughter have both requested this for their birthday cake 2 years in a row. (Sometimes I cheat and only use one flavor of ice cream. No one seems to mind.)

Reviewed on May. 27, 2012 by KathyMcS

Great taste and I will make again. Mine did not turn out as pretty as the picture though.

Reviewed on Jul. 22, 2011 by brittanyjbowen

So easy yet impressive! I was commissioned to make another one a week after making the first, and I'm switching up the ice cream flavors for a little variety. This is a terrific fun dessert!

Reviewed on Jul. 27, 2009 by Lin-Dser

Very good! I didn't have room in my freezer for a 2-qt bowl, so I used a baking dish instead. It took 24 Swiss cake rolls to cover, but it worked just fine.