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Peppermint Angel Roll

“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


  • 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


  • 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.
  • 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.
  • 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.
  • Cut into slices; drizzle with hot fudge topping. If desired, garnish with crushed candies and dust with confectioners' sugar.
Nutrition Facts
1 slice: 507 calories, 14g fat (7g saturated fat), 40mg cholesterol, 457mg sodium, 87g carbohydrate (66g sugars, 1g fiber), 9g protein.

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  • Dianna
    Dec 17, 2019

    Don't use wax paper, use parchment paper. Wax paper will leave melted wax on your cake. I also frost mine with whipping cream that l have whipped then added powder sugar to. Serve with homemade hot fudge sauce. Yummy

  • abreendre
    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.

  • elaine johnson
    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.

  • Foreverdixie
    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.

  • mrssimptom
    Dec 10, 2012

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

  • smithron
    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!

  • 2bcookin
    Nov 19, 2008

    No comment left

  • Dana
    Jun 27, 2007

    No comment left