Ice Cream Chocolate Roll Cake
Indulge in the perfect fusion of cake and ice cream with this luscious Ice Cream Chocolate Roll Cake! This show-stopping dessert features a light and airy chocolate sponge cake rolled around a creamy vanilla ice cream filling, delivering a delightful balance of rich cocoa and smooth sweetness. The key to its texture lies in the careful technique of rolling the cake while warm to ensure a flawless, crack-free spiral. Topped with optional garnishes like a drizzle of melted dark chocolate or swirls of whipped cream, this crowd-pleaser is as elegant as it is delicious. With just 30 minutes of prep time and a short bake, this frozen treat is perfect for parties, summer celebrations, or anytime you crave an impressive yet easy dessert.
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Recipe Information
Ingredients
- 4 large eggs
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 60 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 tablespoons powdered sugar
- 500 grams vanilla ice cream (softened)
- 50 grams dark chocolate chips (optional for garnish)
- 100 grams whipped cream (optional for garnish)
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan or baking sheet with parchment paper, ensuring the edges are covered for easy removal.
In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 3-4 minutes until they are light and fluffy. Gradually add the granulated sugar while beating, then mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 8-10 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Immediately after removing the cake from the oven, invert it onto the prepared towel and carefully remove the parchment paper.
Gently roll the cake up with the towel while it is still warm, starting from one short end. Let it cool completely while rolled up. This step ensures the cake will maintain its shape later.
Once the cake is completely cooled, carefully unroll it. Spread the softened vanilla ice cream evenly over the surface of the cake, leaving about 1 inch of space around the edges.
Gently roll the cake back up, this time without the towel. Wrap the roll tightly in plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
When ready to serve, remove the plastic wrap and place the cake on a serving platter. Optionally, garnish the roll cake with melted dark chocolate drizzle, whipped cream, or additional chocolate chips.
Slice the cake with a sharp knife and serve immediately. Enjoy your homemade Ice Cream Chocolate Roll Cake!
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 339.3 g | 123% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 247.6 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 897 mg | 69% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1889 mg | 40% | |
*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.
