Pistachio Ice Cream Cake Roll

Pistachio Ice Cream Cake Roll

Moist chocolate cake is layered and rolled with creamy Blue Bunny® Pistachio Almond Ice Cream, drenched in chocolate ganache and topped with chopped, roasted pistachios.


  • 4 cups (32 fl. oz.) chocolate ganache
  • 4-1/2 qts. (7.5 lbs.) Blue Bunny® Pistachio Almond Ice Cream
  • 2 cups (16 oz.) roasted pistachios
  • ​​​​​​​2 qts. (8 cups) chocolate cake mix
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  1. 2 – 13” x 9” chocolate cakes
  2. Make chocolate cake mix according to directions.
  3. Pour 2 cups cake batter into parchment lined 13” x 9” jelly roll pan and bake according to directions.
  4. Let cake cool.
  5. scoop 2-1/4 qts. of Blue Bunny Pistachio Almond Ice Cream on each cake.
  6. Using a spatula, spread out ice cream leaving 1/2” of the edge of cake uncovered.
  7. Place sheet pan back in freezer for 5 – 10 minutes, letting the ice cream become somewhat hard again.
  8. Starting at the 9” side of the cake, roll cake, making a log shape.
  9. Place back in freezer.
  10. Heat chocolate ganache and completely cover pistachio cake roll.
  11. ​​​​​​​Just before ganache becomes hard, sprinkle 1 cup of roasted pistachios over each cake roll.
  12. Place in freezer until ready to serve.