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!
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Recipe Information
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)
Instructions
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.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
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.
Reduce the mixer speed to low. Gradually add the milk, vegetable oil, and vanilla extract to the egg mixture until combined.
Gently fold the dry ingredients into the wet mixture using a spatula until the batter is smooth. Be careful not to deflate the batter.
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.
Bake in the preheated oven for 10-12 minutes, or until the top of the cake springs back when lightly touched.
While the cake is baking, prepare a kitchen towel on the counter and generously dust it with powdered sugar.
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.
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.
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.
Before serving, dust the cake with powdered sugar or decorate as desired. Slice with a sharp knife and serve immediately.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 47.7 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 188 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 363 mg | 8% | |
*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.
