Chocolate Mint Ice Cream Roll

Separate the Eggland's Best Classic Eggs (3) Yolks and Whites and set aside.

To make the ice cream filling, Soak Gelatin Powder (1 Tbsp) with Water (1 1/2 Tbsp) for one minute. Dissolve soaked gelatin in a double boiler, stirring well. Keep warm.

Whisk fresh Vegan Whipped Cream (2 1/2 cups) and Mint Chocolate Flavoring (1 tsp) together at high speed till very stiff peaks. Add Mint Chocolate Chip Ice Cream (2 cups) into fresh cream followed by gelatin, mix well at low speed, about 30 seconds. (Do not mix the mixture for too long, or else the ice cream will melts and becomes icy after freezing). Then add in Chocolate Shavings (2 Tbsp) and fold well with a rubber spatula.

Line the yule log cake mold with cling wrap. Then pour in the beaten ice cream mixture. Flatten with palette knife and wrap it up. Put ice cream mixture in the freezer for at least 4 hours or overnight.

To make the chocolate sponge cake - whisk Egg Yolks, Caster Sugar (1/3 cup) and Vanilla Extract (1 tsp) with a hand whisk, followed by Corn Oil (1 oz) and Milk (3 oz). Stir well.

Sift Cake Flour (1/3 cup) and Corn Flour (1 Tbsp) and Unsweetened Cocoa Powder (1 1/2 Tbsp) into egg yolk mixture, mixing well and set aside.

Whisk Egg Whites at low speed till foamy. Gradually add Caster Sugar (3 1/2 Tbsp) and change to medium and high speed to beat till peak form.

Fold egg white mixture into yolk mixture in 2 batches til well combined with a rubber spatula.

Pour batter into a lined 10 x 11 inch baking tray with parchment paper. Bake in preheated oven at 180 degree C (350 degree F) for about 13 minutes. Remove cake from pan and cool down on wire rack.

Remove the mint ice cream from the yule log cake mold and place the ice cream together with the cling wrap back in the freezer for later use. Dry the cake mold with a clean cloth.

Assemble Ice Cream Roll - Place the yule log cake mold onto the sponge cake. Cut out the size of the cake as base.

Then cut the remaining cake piece into 6.5 inches wide, cake length same as the cake base.

Place the mint ice cream on the cake base (with a cling wrap beneath). Gently lift up the remaining sponge cake and stick it to the ice cream from one side and cover the whole ice cream (as shown in the pic). Gently press the cake on top and the sides with both hands on the ice cream roll to get a nice shape.

Wrap the ice cream cake roll with cling wrap and store it in the freezer for a few hours before serving. You may dust the ice cream roll cake with snow powder or frost it with some whipped fresh cream if preferred.

Serve and enjoy!