If some of your fondest childhood food memories include packaged snack cakes—Devil Dogs, Yodels, Swiss Rolls, and the like—as well as store-bought ice cream cakes (Baskin-Robbins’ mint chocolate chip cake, I’m looking at you), I guarantee this ice cream-filled Swiss roll cake will rock your world. The cake is inspired by one I created for my cookbook “The Vintage Baker,” a chocolate Swiss roll filled with pink peppermint whipped cream and covered in peppermint chocolate ganache. It was my first foray into the world of rolled cakes, and I was smitten. Speaking of “smitten,” so, too, was my pal Deb of the food blog Smitten Kitchen, who filled the cake with ice cream. As is always the case with Deb, my first thought was, “Why didn’t I think of that?” Here, I’ve given it a go myself—and it’s even better than I expected. Filled with vanilla ice cream (as a …