Ice Cream Cake Roll

Transform your dessert game with this irresistible Ice Cream Cake Roll—a show-stopping treat that combines the light fluffiness of a cocoa sponge cake with the creamy indulgence of your favorite ice cream flavor. This recipe features a homemade chocolate sponge cake rolled to perfection, creating a delicate swirl that pairs beautifully with the ice cream filling. With just 30 minutes of prep time and a few simple ingredients, this freezer-friendly dessert is perfect for any celebration or a make-ahead summer treat. Dust it with powdered sugar for an elegant finish, or get creative with toppings like chocolate ganache or whipped cream. Whether you're hosting a party or treating yourself, this Ice Cream Cake Roll is guaranteed to impress!

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 8

Ingredients

• 125 grams All-purpose flour
• 150 grams Granulated sugar
• 30 grams Cocoa powder (unsweetened)
• 1 teaspoon Baking powder
• 0.25 teaspoons Salt
• 4 large Eggs
• 60 milliliters Milk
• 2 tablespoons Vegetable oil
• 1 teaspoon Vanilla extract
• 1 liter Ice cream (any flavor, softened slightly)
• 2 tablespoons Powdered sugar (for dusting)

Directions

Step 1

Preheat the oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it with cooking spray or butter.

Step 2

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat the eggs and sugar using a hand or stand mixer on high speed until thick and pale, about 3-5 minutes.

Step 4

Reduce the mixer speed to low. Gradually add the milk, vegetable oil, and vanilla extract to the egg mixture until combined.

Step 5

Gently fold the dry ingredients into the wet mixture using a spatula until the batter is smooth. Be careful not to deflate the batter.

Step 6

Pour the batter into the prepared pan and spread it evenly using an offset spatula. Tap the pan lightly on the counter to remove air bubbles.

Step 7

Bake in the preheated oven for 10-12 minutes, or until the top of the cake springs back when lightly touched.

Step 8

While the cake is baking, prepare a kitchen towel on the counter and generously dust it with powdered sugar.

Step 9

Once the cake is done, immediately invert it onto the prepared towel. Peel off the parchment paper carefully. Roll the cake up (starting at a short end) with the towel still inside. Let it cool completely on a wire rack, about 60-90 minutes.

Step 10

Once the cake has cooled, unroll it gently and remove the towel. Spread the softened ice cream evenly over the cake, leaving a 1-inch border around the edges.

Step 11

Re-roll the cake (without the towel this time) tightly but gently, making sure to enclose the ice cream. Wrap the roll in plastic wrap and freeze for at least 2 hours or until firm.

Step 12

Before serving, dust the cake with powdered sugar or decorate as desired. Slice with a sharp knife and serve immediately.

Nutrition Facts

Serving size	1616.5 grams (1616.5g)

Amount per serving	% Daily Value*
Calories	3782

Total Fat 157.50g	202%
Saturated Fat 81.30g	406%
Polyunsaturated Fat 16.80g
Cholesterol 1187mg	396%
Sodium 2156mg	94%
Total Carbohydrate 526.40g	191%
Dietary Fiber 19.00g	68%
Total Sugars 381.40g
Protein 80.70g	161%

Vitamin D 342IU	1711%
Calcium 1513mg	116%
Iron 15mg	83%
Potassium 2950mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 8.4%

Carbs: 54.7%