Pistachio Ice Cream Cake Roll

Moist chocolate cake is layered and rolled with creamy Blue Bunny® Pistachio Almond Ice Cream, drenched in chocolate ganache and topped with chopped, roasted pistachios.

Instructions

1. 2 – 13” x 9” chocolate cakes
2. Make chocolate cake mix according to directions.
3. Pour 2 cups cake batter into parchment lined 13” x 9” jelly roll pan and bake according to directions.
4. Let cake cool.
5. scoop 2-1/4 qts. of Blue Bunny Pistachio Almond Ice Cream on each cake.
6. Using a spatula, spread out ice cream leaving 1/2” of the edge of cake uncovered.
7. Place sheet pan back in freezer for 5 – 10 minutes, letting the ice cream become somewhat hard again.
8. Starting at the 9” side of the cake, roll cake, making a log shape.
9. Place back in freezer.
10. Heat chocolate ganache and completely cover pistachio cake roll.
11. ​​​​​​​Just before ganache becomes hard, sprinkle 1 cup of roasted pistachios over each cake roll.
12. Place in freezer until ready to serve.