Jamaican ice cream cake
Jamaican ice cream cake recipe
3/4 cup dark brown sugar
1 cup all-purpose flour
1/2 tsp. baking powder
3 tbsp. melted unsalted butter
1 tsp. vanilla flavouring or extract
Pinch of grated nutmeg
Pinch of cinnamon powder
Pinch of salt
Preheat oven to 375F or 190C
Grease a 10x 15 (38x 25cm)cookie sheet and line it with parchment paper
In a bowl, combine melted butter, eggs, vanilla, sugar, whisk until well combined.
In a separate bowl, sift flour, salt and baking powder, add cinnamon powder and nutmeg. Stir to combine. Gently fold in wet mixture until well combined
Pour the batter onto the lined cookie sheet. Spread evenly with a spatula. Bake in preheated oven for 12 minutes
Remove from oven after 12 minutes. Turn out onto a towel sprinkled with cocoa powder
Wait 2-3 minutes, then carefully peel away parchment paper, if paper stick to cake, moisten with a brush dipped in very cold water
With a serrated knife, finely trim cake to remove crusty edge and make rolling easier
Roll up cake, enclosing towel, let cake cool on a rack
Remove ice cream from fridge, Jamaican ice cream cake flavours are, cookie n cream, vanilla and grape nut.
Unroll cake, evenly spread ice cream onto cake roll, gently roll again. Refrigerate for one hour or more. Cut into thick rounds
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