Strawberry Ice Cream Chocolate Roll (Grain, Dairy, Nut Free)

  browineroll1

If you follow Primally Inspired on facebook, you may have seen that I was trying to create a birthday cake for my husband this past weekend. I was throwing him a little party and being the procrastinator that I am, started making the cake the morning of the party.

 

The night before the party, I saw some great recipes on the web for grain free cakes that got good reviews and I thought one of them would be nice to make. But I woke up in the morning and decided that I didn’t want to try those recipes – I wanted to create my own birthday cake for him.

 

This is where the logical side of my brain kicked in and said, “No, Kelly. Don’t do it. You never want to experiment with recipes the day you are throwing a party and have a million other things to do. It’s a bad idea.” But I didn’t listen and the creative side of my brain dove right in and started experimenting with a birthday cake.

 

And the story goes downhill from there. Not only did I almost catch my whole house on fire from spilling coconut oil all over my oven (if that ever happens to you, throw baking soda all over the fire and close the oven door – learned that while frantically searching google on what to do if you have a fire), but the cake was a horrific mess. The consistencies were all wrong, the icing was too thin, and there was no way I would be caught dead serving something like that to my husband and our guests.

 

I was about to throw in the towel, when I thought, “I have no time for plan B. Now’s the time to put on your thinking cap.” I honestly felt like I was in some sort of reality cooking show – time was ticking and I had to produce a birthday cake.

 

So this is how the strawberry ice cream chocolate roll was born. At the time, I had no idea if it would work, but it was the best thing that I could come up with to somehow salvage what was left from my mess of a cake.

 

Thankfully there is a good ending to this whole story and the original version for the party turned out beautiful and it was edible and good. But I couldn’t wait to tweak it a bit and perfect it and make it taste really amazing. It looked so pretty from the outside and I wanted it to taste as fabulous as it looked. So this recipe is the final version and it’s such a yummy and beautiful treat (and perfect timing for Valentine’s Day, right?!) As someone on my facebook post said, “sometimes messes really do turn into masterpieces!” :)

 

Oh! One more thing – The ice cream by itself is really wonderful, too!

brownieroll2

 

Strawberry Ice Cream Chocolate Roll (Grain, Dairy, Nut Free)

Serves 10-12

Ingredients:

For the chocolate roll:

4 eggs

1/2 cup coconut flour (do NOT substitute another flour – it will not work. This is a wonderful place to buy it if you cannot find any)

1/3 cup coconut oil or butter

1 cup liquid* (use the leftover coconut water from the coconut milk for the strawberry ice cream + enough milk of choice to total 1 cup)

1/3 cup + 1 T cocoa powder

¼ cup pure raw honey

1 T pure vanilla extract

1 heaping tsp baking soda

¼ tsp salt

 

For the Strawberry Ice Cream:

1 can of full fat coconut milk, refrigerated for at least a day and then separate the coconut cream and coconut water

2 lb strawberries, hulled and diced (reserve 3 or 4 strawberries for garnish and decorating)

3 T honey

2 T fresh lemon juice (from about 1/2 lemon)

1 tsp pure vanilla extract

pinch salt

 

For the chocolate glaze topping:

1/3 cup all natural dark chocolate chips or pieces or you can use my easy, homemade dark chocolate recipe

2 tsp coconut oil

 

Optional ingredients for topping and decorating: fresh whipped cream, unsweetened coconut flakes, additional chopped chocolate chips or shavings, strawberries cut into hearts ( cut a small V shape into the top of the reserved fresh strawberries and then slice vertically)

 

DIRECTIONS:

Begin by making the strawberry ice cream:

Preheat your oven to 325.

Place your diced strawberries on a baking pan lined with parchment paper. Roast for 20 minutes. Allow the strawberries cool completely.

Separate the coconut cream and the coconut water from your coconut milk can. Set the water aside to use for the chocolate roll.

Whip the coconut cream with a mixer for about 5 minutes or until peaks form. Add your honey, lemon, vanilla and salt and mix 1-2 more minutes.

Take about 2/3 of your cooled roasted strawberries and blend them in with your whipped coconut until they are pureed. Now fold in the rest of the roasted strawberries and stir gently. We want to keep those strawberries in whole pieces.

Place the mixture in the freezer and freeze for about 45 minutes. Take out and stir. Place back in the freezer and freeze until it’s the consistency of a milkshake (about 20 – 45 more minutes).

While that is freezing, we’ll make our chocolate roll:

Preheat the oven to 350 degrees.

*Put the leftover coconut water from our coconut milk can in a one cup measuring cup. Pour some milk in the measuring cup until it reaches one cup. (Usually you have about ½ cup of coconut water so we add ½ cup milk to get 1 cup total liquid. If you have any questions about that, comment down below)

Mix all the chocolate roll ingredients together in a bowl. Pour the batter onto a 15×10 raised edge baking sheet that is lined with parchment paper. Bake for 20 minutes.

Let cool for a few minutes, but don’t let it completely cool because then it will be really hard to roll up. Starting with the smaller end (the 10 inch end) and using the parchment paper, roll up the chocolate rectangle and the parchment paper nice and tight.

Once the ice cream is at a spreadable consistency (like a milkshake), unroll the chocolate roll and spread the ice cream all over.

Don’t worry if your roll cracked. Mine completely cracked all the way through a few places before and it was fine and no one could tell.

Now, using your parchment paper to help you guide, roll it back up. Do not roll it up with the parchment paper this time, though. When it’s rolled up, wrap it nice and tight with plastic wrap or alluminum foil.

Place in the freezer while we make the chocolate topping:

In a double boiler (or use a skillet filled with water and a small pot in the water to melt the chocolate) over medium low heat, melt the chocolate and coconut oil until smooth and melted. Pour the chocolate glaze all over the top of the chocolate roll. Add the rest of your toppings and place back in the freezer uncovered until the chocolate topping is hardened (will only take a few minutes).

Once the top is hardened, we can take it out of the freezer and wrap it back up to freeze until serving time.

To serve: Make sure to take it out of the freezer and thaw for about 15-20 minutes before cutting it into one inch slices to serve. Enjoy!

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53 Responses to Strawberry Ice Cream Chocolate Roll (Grain, Dairy, Nut Free)

  1. Alex says:

    From the look of it, you’d never guess it was almost a disaster! Love the story, I’m glad it wasn’t a tragedy!

    • LOL thanks Alex and me, too! Honestly when I cut into the original party version, it really was a mess on the inside. I was just able to mask it from the outside. The guests already had a couple “drinks” at that point and they didn’t even notice. hahaha!

  2. Kristine says:

    This looks amazing and will definitely go on my must-make list.

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  4. Dawn says:

    I really want to attempt this on my daughters birthday on the 5th!!! All she wants is a strawberry cake!! What a great, healthy way to make it!!! And sounds relatively easy….I hope ;) I’m so afraid though, can I just admit that right now!?!?!?!

    • hahaha you can do it!! It isn’t that bad to make, I promise ;) I just made it again last night and I served it with some fresh sliced strawberries and whipped cream and it was really good. Hope it turns out great for you and Happy Birthday to your daughter :)

  5. Patricia says:

    Looks delicious! Do you use sweetened or unsweetened cocoa powder?

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  7. Justine says:

    Looks incredibly good! I’ll ask my husband to make it (he likes to make rolled cakes). I have a question though: why roasting the strawberries for the ice cream? I use to make strawberry ice cream with coconut milk and never roast them, and it works fine. So what does it add?

    • Hi Justine! You can definitely skip the roasting step! Roasting them just brings out all the natural sweetness and all the natural juices of the strawberries. Lately, I’ve been roasting half of the batch and leaving the other half fresh and I think I almost like it best that way. But it’s no big deal at all to skip the roasting part.

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  10. Kylie says:

    Being the last minute person I am I have decided to make this for my husband….tomorrow night!
    Would I be better off just getting coconut cream and coconut water tomorrow because I won’t have time to keep the can in the fridge for a day?
    Thanks!

    • Yes you could certainly do that! Just make sure the coconut cream doesn’t have any weird or extra ingredients. Sometimes certain coconut creams are filled with sugar which would throw the taste off and I think make it sickening sweet. Coconut water isn’t necessary either – you could just use 1 cup of milk. I just hated wasting the coconut water from the can and thought that was a good way to use it up :)

  11. Katrina says:

    Is coconut flour missing from the chocolate rolls ingredient list?

    • ohmigosh yes! I cannot believe I did that. I just updated it, but it should be 1/2 cup coconut flour. That would mess this recipe up :( Ugh :( Thank you so much for pointing that out! Now I will triple check all my recipes before posting – I am so embarrased.

  12. Diane says:

    Made this tonight and served as cake and ice cream because I’m not to handy with rolling cakes and we’d have leftovers anyway. This was so good we all had a second slice of cake and that includes my picky husband and 4 year old. This will become a favorite!

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  19. Cheryl says:

    I am making this cake for my Husbands birthday along with your BBQ pork stuffed sweet potatoes. Can I make the cake a day ahead since it is frozen? Does it keep well? Thanks

    • Hi Cheryl! Yes, it can definitely be made a few days ahead of time! And yes, it keeps very well for awhile. I’ve kept it over 2 weeks in the freezer and it was just fine. Just make sure to leave plenty of time for it to thaw out a little before serving so it makes cutting into it easier and also so you’re not eating frozen solid cake – the longer it’s in the freezer, the more rock solid it gets :)

  20. Two of my favourite things combined: Strawberries and chocolate. What more can you ask for? ;-)

  21. I am so excited to be trying this tonight with a couple of little tweaks. Strawbs aren’t quite ready yet, so I am doing a bit of a mixed berry twist. Wish me luck! :D

  22. Kat says:

    I just wanted to thank you for this! I’ve made it three times and I’ll make the fourth as soon as I eat the last piece today. It’s that good!
    I wanted to share that I can’t have eggs so I’ve used flax seeds or powdered egg substitute and both work fine. Also, I used butter the last time and the cake did not cook well for me. For the same amount of time I’d cook it with the coconut oil, with the butter it was not cooked at all in the middle. It could be my new oven that I’m not used to yet but I found it cooked more evenly with coconut oil. Even my mom who doesn’t care what she eats said this is the best dessert I’ve ever made!

    Oh and, if you can make this without ice cream oozing all over your counter then you’re amazing ;)

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  24. Kristine says:

    I made this for my daughter’s 5th birthday … at her request. I didn’t do an ice cream center. I kind of melded this recipe and your peppermint roll and did more of a strawberry cream center. (Just ran out of time to prep.)

    It was absolutely fantastic. I will be making it again by request, I have no doubt. And I really, really appreciate how simple it is to make.

    Delish!

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  27. Amy O'Hala says:

    I think I am going to try this for Valentines Day. Wish me luck.

  28. June says:

    how long from start to finish would you expect this to take? I want to make it for Valentine’s Day. I am in nursing school and will not be home till 430 or 5, so I am wondering if this will take up the rest of the evening, lol :-)

  29. Nicole says:

    Hi! Husband and I were super excited to make this together this evening. We’ve had our can of cocnut milk in the fridge, only problem is ours was not separated. Does this mean it needed more time on the fridge? Doesn’t the milk and water naturally separate anyhow? Uh so lost now… Thank you!

  30. monika says:

    Looks delicious, I cant wait try this recipe. Thank you so much for sharing it and the story behind it too!

  31. Nicole says:

    Thanks for the response. It just said premium coconut milk. None of the cans at my store said “full fat”. Others did say “lite” so an employee and I figured the “premium” was full fat. Any input there? We didn’t end up making it last night but still want to give it a shot! Thanks again!

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