Swiss Roll Ice Cream starts with a creamy vanilla base swirled with chocolate and layered with bite-size pieces of Little Debbie Swiss Rolls. I shared this ice cream with my boys a few weeks ago and they happily gave it the thumbs up.
Are you ready for a true confession today? I have a weakness for Little Debbie Swiss Rolls – a somewhat embarrassing weakness. I know, I know, I’ve admitted weakness in the past for all kinds of foods: from this cookie dough, to this incredible salad and this restaurant ice cream, to any number of homemade sauces and syrups.
But Swiss Rolls, I am near blushing just admitting it, but I’m still going to tell you. I had to buy the Swiss Rolls for this ice cream recipe not once, not twice, but THREE times before I finally made the ice cream. I can NOT resist those darn chocolate coated cake and whipped cream treats!
I finally just bought the last box and went straight to the kitchen with them and started the ice cream. If you are anything like I am, do NOT buy the Swiss Rolls even a couple of days in advance. They’ll prove irresistible and you’ll have to go buy more.
In my attempt to recreate as many Little Debbie ice creams as possible, I checked out the store-bought version of this ice cream. Little Debbie’s version is a mild chocolate ice cream with a marshmallow-ish swirl and very few actual pieces of Swiss Rolls. I’m not going to lie, it was quite disappointing for me.
That just wasn’t going to work for this recipe. So, my Swiss Roll Ice Cream is not a copycat of that version. It’s about 100x better in my not-so-humble opinion. With a rich not-too-sweet vanilla base, it is loaded with pieces of Swiss rolls in every bite and a fudgy-chocolate swirl, it’s irresistible.
I have a couple of tips for working with the Swiss Rolls. FREEZE THEM FIRST, please don’t skip this step – it is required. Unless you have the sharpest knife in all the world, you’re likely to wind up crushing all of your Swiss Rolls in an attempt to slice them thinly.
After you’ve sliced the FROZEN Swiss Rolls, place the sliced pieces of Swiss Rolls on a plate and PUT THEM IN THE FREEZER AGAIN. This is another requirement for this ice cream.
The rolls will hold up beautifully when the frozen pieces are layered into the freshly churned ice cream. However, if you try to add soft pieces of Swiss roll (that are barely keeping themselves together) to the ice cream, everything may wind up melding together and you won’t have any actual chunks of Swiss Rolls in your finished ice cream.
You’ll need the following ingredients for this recipe:
When I first spied Little Debbie’s line of ice creams in the grocery store, I did a double take. And I immediately put them all on my must-try-soon list. You know how much I love trying new flavors of ice cream and then recreating them at home.
Nutty Bars Ice Cream is a rich peanut butter ice cream loaded to the absolute max with chunks of Little Debbie’s classic Nutty Buddy Wafer Bars. Over the top? Maybe a little bit, but who is going to complain when you hand them a bowl of ice cream that tastes like a peanut butter cup filled with chunks of nutty bars? No one. That is who.
Freshly churned chocolate ice cream is layered with bite-size chunks of Cosmic Brownies and scattered with miniature M&M candies to create this super fun Cosmic Brownie Ice Cream. And this creamy vanilla ice cream with hints of brown sugar and cinnamon is generously filled with pieces of oatmeal cream pie cookies.
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