That's how we roll

Although summer is almost over, I still like a cold treat whenever I can get one. This frozen log of love (oh yes, it's a log and it is full of love) is good in any weather.

Homemade Ice Cream Cake Roll (MIL recipe):

1 chocolate cake mix

6 eggs

2/3 cup water

2 half gallon blocks ice cream any flavor (Blocks are hard to find. I had to use the cylinder and it has less ice cream in it.)

Beat the eggs a couple of minutes then add the water. Beat the cake mix into egg mixture till light and fluffy. Cover to jelly roll pans (cookie sheets) with waxed paper. Divide batter evenly and spread out on pans. Bake 16-18 minutes at 325 degrees.

While cake is a warm from the oven, sprinkle a plain cotton dish towel with powered sugar. Turn warm cake upside down on sugared towel. Peel of wax paper and roll the cake with towel.

Let cool. This will help prevent big cracks from forming when you roll the ice cream and cake.

Cut ice cream into slices.

Place slices onto unrolled cake.

Using the back of a large spoon press ice cream and smooth in cracks.

Roll up length wise.

Some cracks will occur. No worries. Just wrap tightly in plastic wrap and cracks will disappear. Freeze until firm. It helps the rolls quality to also wrap a couple of grocery bags around finished roll before freezing longer than a couple of days.

Slice and serve. You could also drizzle with your favorite topping.

Remember: this recipe makes to Ice Cream Cake Rolls, so there is enough to share or enough to last through your favorite TV show.