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Swiss Swirl Ice Cream Cake

 Swiss Swirl Ice Cream Cake
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.
12-14 ServingsPrep: 30 min. + freezing

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a

2 of 2

Swiss Swirl Ice Cream Cake (continued)

Wine (continued)
sweet Riesling.