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Peppermint Angel Roll Recipe
Peppermint Angel Roll Recipe photo by Taste of Home

Peppermint Angel Roll Recipe

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“This is a very festive dessert for Christmas,” assures Holly Dicke of Plain City, Ohio. “The angel food cake makes it less heavy than many traditional holiday recipes. My husband loves it, and I love it because it’s so simple and convenient during a hectic season!”
TOTAL TIME: Prep: 30 min. Bake: 15 min. + freezing
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + freezing
MAKES: 10 servings


  • 1 package (16 ounces) angel food cake mix
  • 1 tablespoon confectioners' sugar
  • 1/2 gallon peppermint ice cream, softened
  • 1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
  • Crushed peppermint candies and additional confectioners' sugar, optional

Nutritional Facts

1 serving (1 slice) equals 507 calories, 14 g fat (7 g saturated fat), 40 mg cholesterol, 457 mg sodium, 87 g carbohydrate, 1 g fiber, 9 g protein.


  1. Preheat oven to 350°. Prepare cake batter according to package directions. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake 15-20 minutes or until cake springs back when lightly touched.
  2. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. Unroll cake and spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm.
  4. Cut into slices; drizzle with hot fudge topping. If desired, garnish with crushed candies and dust with confectioners' sugar. Yield: 10 servings.
Originally published as Peppermint Angel Roll in Simple & Delicious November/December 2006, p53

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Reviewed Feb. 16, 2016

"Tasted great and looked great, but it didn't take as much ice cream as called for. About 1/2 would be fine."

Reviewed Jan. 7, 2016

"I made this cake several years ago for Christmas and my kids ask for it every year and occasionally for their birthday cakes. It's so easy to make and very "Christmasy" with the peppermint ice cream."

Reviewed Dec. 17, 2012

"I made this cake with my sister but the angel food cake broke in three pieces as we were unrolling it from the towel (maybe we rolled it up wrong?). I have made jelly roll style desserts before, but since it broke up, we crumbled the cake in the bottom of the jelly roll pan and topped it with icecream. The combination of the light angel food cake and the icecream was very good. Everyone enjoyed it."

Reviewed Dec. 10, 2012

"This is also a wonderful summer treat made with sherbet - - one or many flavors."

Reviewed May. 9, 2011

"This is a wonderful recipe that can be used for the holidays; however, you can substitute other flavors of ice cream and serve it anytime. It's also simple to make!"

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