Pistachio Ice Cream Cake Roll
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Recipe Intro From lisathompson
Celebrate all things pistachio with this nostalgic pistachio ice cream cake roll! Made with a gluten-free pistachio sponge cake, pistachio ice cream, swirls of pistachio butter, and cloaked in an olive oil-white chocolate magic shell so everyone can enjoy this show-stopping dessert!
Recipe Description
We polled our Instagram followers on their ultimate ice cream cake flavors, and so many responded with “pistachio!” Pistachios are one of my all-time favorite ingredients, so I knew I had to go for it and let these gorgeous green pistachios shine.
- Ingredient Notes
- Test Kitchen Notes
- FAQs
- Recipe Card
Ingredient Notes
Potato Starch
Potato starch is relatively easy to find in grocery stores these days (I used Bob's Red Mill). I add the potato starch and pistachios to a food processor and grind until the nuts are very finely chopped, then add the mixture to the whipped egg yolks and sugar, making this cake completely gluten-free!
Pistachios
Use roasted and salted pistachios here for an earthy flavor that helps balance out the sweetness. I add ½ teaspoon almond extract to really make the pistachio flavor sing.
Pistachio Butter
Pistachio butter might be a bit harder to find than the other ingredients listed but can be purchased here online. I found mine in a nice local grocery store. You can also substitute pistachio spread with good results, but note that pistachio spread is often higher in sugar than pistachio butter.
White Chocolate
Use a high-quality white chocolate bar here and chop it yourself. Chocolate chips contain more stabilizers and don’t melt as smoothly as whole chocolate bars do.
Olive Oil
Olive oil is used in this recipe to keep the pistachio sponge cake moist and to thin out the consistency as well as balance out the flavor of the white chocolate-pistachio magic shell.
Test Kitchen Notes
Sponge Cake
This recipe uses a classic sponge cake technique of whipping egg yolks with sugar, flavorings, and dry ingredients, then folding in whipped egg whites with stiff peaks. I add the egg whites in three additions to help incorporate them evenly without deflating the batter too much. Bake the cake at 350F degrees for about 16 minutes.
Ice Cream
I always buy the most natural pistachio ice cream I can find without food coloring and extra flavorings. Did you know the majority of pistachio ice cream is loaded with almond extract? I add a little extract to the cake to compliment the flavor, not impersonate it.
Assembly
Roll cakes can be intimidating. There is always a possibility of cracking, but I have figured out a way to add a little insurance. My solution is to lay the cooled cake over a sheet of plastic wrap or wax paper, then spread the ice cream on top and roll the cake with the plastic wrap or wax paper around the roll. The plastic wrap or wax paper will hold everything in place while it freezes. This sponge cake is soft and pliable enough that a few little cracks don’t make a big difference in the final appearance or experience of eating it, (mine cracked when I was rolling, too!) but there is no reason to scrap the whole cake. Just take your time and have everything you need within arms reach.
Looking for more pistachio recipes?
Try a few of my favorites:
Pistachio Stuffed ArtichokesOlive Oil Blondies with Apricots and Pistachios
FAQs
What is a roll cake called?
Roll cakes are also known as roulades or Swiss rolls.
Does ice cream cake melt easily?
In short, yes. But allowing the rolled cake to freeze overnight before finishing with the magic shell is the key to success. The ice cream will freeze hard but be easy enough to slice straight out of the freezer.
What is ice cream cake made of?
The simplest of ice cream cakes use layers of cake or cookie crumbs and ice cream. More creative versions can include fruit, nuts, ganache, whipped cream frosting, or magic shell.
Recipe Card
ingredients
FOR THE SPONGE CAKE
- 1 cup shelled roasted salted pistachios
- 1/3 cup potato starch
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons olive oil
- 1/2 teaspoon almond extract
ingredients
FOR THE WHITE CHOCOLATE MAGIC SHELL
- 8 ounces white chocolate, finely chopped
- 1/4 cup olive oil
- 3 tablespoons pistachio butter
- Generous pinch sea salt
ingredients
TO ASSEMBLE AND DECORATE
- 3 pints pistachio ice cream
- Chopped pistachios
- Whipped cream
- Maraschino or fresh cherries
Method
MAKE THE SPONGE CAKE
Step 1
Arrange the oven rack to the center of the oven and preheat to 350F degrees.
Step 2
Line a baking sheet with nonstick spray and a sheet of parchment paper and clear space in the freezer for the cake.
Step 3
Add the pistachios and potato starch to a food processor and pulse until the pistachios are very finely ground.
Step 4
Separate the egg yolks and egg whites into two separate medium bowls.
Step 5
Add the granulated sugar, olive oil, and almond extract to the egg yolks and whip with a hand mixer or a stand mixer on medium-high speed until thick and aerated. Add the ground pistachio mixture and beat until well combined.
Step 6
Rinse the beaters, then whip the egg whites on high speed until they have stiff peaks but before they are so stiff that they start to separate.
Step 7
Carefully fold the egg whites into the yolk mixture in 3 additions until well combined. Pour the batter into the prepared baking sheet and spread evenly with an offset spatula.
Step 8
Bake for about 16 minutes, rotating halfway through, until golden brown and when cake springs back when you gently touch the surface.
Step 9
Cover the cake with a clean kitchen towel and let cool for about 10 minutes, until barely warm to the touch. Invert the pan with the towel still overtop onto a cutting board, then peel off the parchment paper. Roll the cake with the towel into a tube starting with the short side. Let cool completely.
Step 10
Let pistachio ice cream soften slightly in the refrigerator for about 25 minutes.
Step 11
Unroll the cooled cake and lay overtop a sheet of plastic wrap or wax paper. Scoop the ice cream onto the cake and spread into an even layer with an offset spatula or a spoon. Spread a few tablespoons of pistachio butter over the ice cream, if desired. Carefully but tightly roll the cake with the ice cream. Roll the cake in plastic wrap or wax paper, then transfer to the freezer for at least 8 hours.
MAKE THE WHITE CHOCOLATE MAGIC SHELL
Step 1
Add chopped white chocolate, olive oil, and pistachio butter to a medium heatproof bowl and set over a small pot of simmering water for about 15 minutes.
Step 2
Stir the mixture often until smooth, then turn off the heat but keep the bowl set over the pot to prevent it from thickening or hardening.
FILL AND DECORATE
Step 1
Unwrap the frozen cake roll and transfer to a wire rack set over a small baking sheet.
Step 2
Trim about 1 ½ inches off the ends of the cake. (Save these scraps in the freezer for snacking).
Step 3
Wipe any water off the bowl of white chocolate magic shell, then pour the mixture over the frozen cake roll, spreading into an even layer with an offset spatula. Transfer the cake to a serving platter or cake plate.
Step 4
Sprinkle chopped pistachios over the cake, then freeze for about 10 minutes to harden the magic shell.
Step 5
Pipe dollops of whipped cream along the top of the cake (this helps visualize where the slices are), then garnish each with a maraschino cherry. Transfer the pistachio ice cream cake roll to the freezer until ready to serve.