Over the years and on special occasions, my family has made a dessert that we simply call “Chocolate Roll.” My older sister is the queen of chocolate rolls and can whip them out with little effort. She even has a special “chocolate roll plate.” Her three kids have been known to repeatedly ask for a chocolate roll for their birthdays and she makes it for Christmas and Easter. The beauty of this simple recipe is that you can customize it however you want. My sister has made it with vanilla pudding, pistachio pudding and different flavors of ice cream. Although the spongelike texture of the cake is really closer to a Swiss Roll, I typically make the family-famous chocolate roll once a year at Christmas in the spirit of a yule log. In the past, I’ve filled it with mint chocolate chip or peppermint ice cream. This year, mostly because my KitchenAid ice cream attachment had been sitting lonely in the drawer for several months, I figured it was time to take it for a whirl and I made chocolate peppermint bark ice cream.