Chocolate Ice Cream Cake Roll
Indulge in the rich, nostalgic charm of this Chocolate Ice Cream Cake Roll, a dessert that combines the soft, fluffy texture of homemade chocolate sponge cake with the creamy decadence of chocolate ice cream. Perfectly rolled into a stunning spiral, this show-stopping treat is ideal for celebrations or whenever you crave a slice of pure chocolate heaven. The recipe uses pantry staples like cocoa powder, all-purpose flour, and vanilla extract, while mastering the classic jelly roll technique to create a perfectly swirled presentation. Once filled with softened chocolate ice cream and frozen to perfection, this dessert is as easy to serve as it is to make. Dust with powdered sugar for a touch of elegance before slicing—it’s a guaranteed crowd-pleaser that’s both refreshing and indulgent!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Whole milk
- 0.25 cup Powdered sugar
- 1 quart Chocolate ice cream
Instructions
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs using a hand or stand mixer on high speed for about 3-4 minutes, until they are thick and pale. Gradually add the sugar, continuing to beat until well combined.
Reduce the mixer speed to low and add the vanilla extract and milk. Gradually mix in the dry ingredients just until combined. Do not overmix.
Pour the batter into the prepared pan, spreading it evenly to the edges with a spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake bakes, lay a clean kitchen towel on a flat surface and sprinkle it evenly with powdered sugar.
Once baked, immediately invert the hot cake onto the prepared towel and peel off the parchment paper. Starting from a short side, gently roll the cake and towel together into a jelly roll shape. Place on a wire rack to cool completely, about 1 hour.
While the cake cools, let the ice cream soften at room temperature until it is spreadable, about 15 minutes.
Once the cake is completely cool, carefully unroll it and spread an even layer of softened chocolate ice cream over the entire surface. Re-roll the cake (without the towel), working gently to keep it intact.
Wrap the rolled cake tightly in plastic wrap and freeze for at least 4 hours or overnight to set.
Before serving, dust the top with additional powdered sugar or cocoa powder if desired. Slice and serve immediately.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 53.8 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 467 mg | 10% | |
*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.
