Chocolate Oreo Ice Cream Cake Roll
Delight your taste buds with this indulgent Chocolate Oreo Ice Cream Cake Roll—a show-stopping dessert that’s perfect for any occasion! This recipe starts with a light and fluffy chocolate sponge cake, baked to perfection and rolled with a luscious combination of softened vanilla ice cream and crunchy crushed Oreos. After a deep chill in the freezer, it’s frosted with freshly whipped cream and topped with extra crushed Oreos for the ultimate finishing touch. With its rich flavors and eye-catching presentation, this frozen treat is a guaranteed crowd-pleaser, blending the nostalgia of classic cake rolls with the irresistible charm of cookies and cream. Perfect for summer parties or celebrations, this dessert is as fun to make as it is to eat!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 0.25 cup Cocoa powder (unsweetened)
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 Large eggs
- 2 tablespoons Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 0.25 cup Powdered sugar
- 1 cup Oreo cookies (crushed)
- 2 cups Vanilla ice cream (softened)
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar (for whipped cream)
- 0.25 cup Additional crushed Oreos (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.
In a separate large bowl, whisk together the eggs, vegetable oil, vanilla extract, and milk until smooth.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
Bake for 10-12 minutes, or until the cake springs back when gently pressed.
While the cake is baking, prepare a clean kitchen towel and sprinkle powdered sugar evenly over it.
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Starting from one short end, tightly roll the cake up with the towel and let it cool completely, about 30 minutes.
In a large mixing bowl, gently fold the crushed Oreos into the softened vanilla ice cream until evenly distributed.
Once the cake has cooled, unroll it and spread the Oreo ice cream mixture evenly over the surface, leaving a 1-inch border around the edges.
Re-roll the cake (without the towel this time), wrap it tightly in plastic wrap, and freeze for at least 4 hours or until firm.
Before serving, prepare the whipped cream by beating heavy whipping cream and powdered sugar together until soft peaks form.
Unwrap the frozen cake roll and place it on a serving platter. Frost the outside with the whipped cream and garnish with additional crushed Oreos.
Slice and serve immediately. Store any leftovers in the freezer.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 45.7 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 294 mg | 6% | |
*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.
