Buche de Noel Ice Cream Cake

Buche de Noel Ice Cream Cake
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  1. 1 box (16 oz.) angel food cake mix
  2. 1 Tbsp. confectioners sugar
  3. 1 container Breyers® Natural Strawberry Ice Cream
  4. 3 large marshmallows
  5. 6 mini marshmallows
  6. Unsweetened cocoa powder
  7. 1 can (16 oz.) chocolate frosting
  8. Fresh mint sprigs
  9. Cranberries
  1. Preheat oven to 350°. Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper or aluminum foil; set aside.
  2. Prepare cake mix according to package directions; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. On wire rack, cool 15 minutes.
  3. Run metal spatula around edges of cake to loosen; sift 1 tablespoon sugar onto cake. Invert onto clean kitchen towel; remove parchment paper.
  4. Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
  5. Unroll cake on cutting board. With scissors, cut carton from Breyers® Natural Strawberry Ice Cream. Arrange Ice Cream on its side, then cut crosswise into 8 slices. Arrange slices on cake leaving 1-1/2-inch border at one end of cake; pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
  6. Using scissors, snip large marshmallows in half crosswise to make ''mushrooms''; press mini marshmallows onto sticky side of large marshmallows. Sift cocoa powder over mushrooms; set aside.
  7. Remove towel from cake using a cutting board. With serrated knife, slice 1-1/2-inch diagonal piece off one end of cake. On chilled serving platter, arrange large ''log''. Place diagonal slice against side of ''log'' to form ''branch''.
  8. Frost "log" and "branch" with chocolate frosting, leaving ends unfrosted. Drag fork across frosting to create "bark"; press on "mushrooms". Return to freezer to firm up.
  9. Garnish with cranberries and mint and sprinkle with additional confectioners sugar.
  10. TIP: The frosting will cover any cracks you may get in the cake when rolling.
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