Ice Cream Cake Roll
This Ice Cream Cake Roll is a show-stopping dessert that combines a soft, fluffy sponge cake with creamy ice cream filling.It’s perfect for any occasion, whether you're celebrating a special event or simply enjoying a treat with loved ones. The cake can be made with any flavor of ice cream you like and can be customized with various mix-ins like chocolate chips, fruit, or nuts. Not only is it easy to prepare, but it’s also a make-ahead dessert, so you can enjoy the fun without any last-minute stress.Nutrition Facts (Per Serving)Calories: 320–400 kcal, Total Fat: 15–20g, Saturated Fat: 9–12g, Cholesterol: 80–110mg, Sodium: 140–220mg, Total Carbohydrates: 40–50g, Sugars: 28–36g, Protein: 5–7g, Calcium: 10% DV, Iron: 6% DVEstimated based on one serving (assuming 10 servings per batch)
Equipment
- 15x10-inch jelly roll pan
- Parchment paper
- Electric mixer (for beating eggs and sugar)
- Whisk – for dry ingredients
- Spatula (for spreading batter and ice cream)
- Clean kitchen towel (for rolling the cake)
- Plastic wrap or parchment paper (for freezing)
Ingredients
For the Cake Layer:
- 1/2 cup 60g All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 4 large Eggs
- 1 cup 200g Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons 30g Butter, melted
For the Ice Cream Filling:
- 4 cups 1 quart Ice cream, softened (choose your favorite flavor)
- Optional: 1/2 cup Mix-ins chocolate chips, crushed cookies, or fruit
For Decorating (optional):
- Whipped cream
- Chocolate sauce
- Sprinkles
- Fresh fruit
Instructions
- Preheat oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar using an electric mixer on high speed for 4-5 minutes, until thick, pale, and fluffy. Add the vanilla extract and continue beating for another minute.
- Gradually fold the dry ingredients into the egg mixture using a spatula until just combined. Be careful not to deflate the batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake is golden and a toothpick comes out clean.
- Cool the cake for about 5 minutes, then invert it onto a clean kitchen towel. Gently peel off the parchment paper.
- Roll the cake with the towel from one short end to the other. Let it cool in the rolled position for 30 minutes to set the shape.
- While the cake cools, soften the ice cream at room temperature for about 10-15 minutes. Mix in any optional add-ins.
- Once the cake is cool, unroll it carefully and spread the softened ice cream evenly over the cake, leaving about 1 inch from the edges.
- Re-roll the cake carefully, without the towel. Wrap it in plastic wrap or parchment paper and freeze for at least 2 hours to firm up the ice cream.
- Decorate the cake roll with whipped cream, chocolate sauce, sprinkles, or fresh fruit just before serving. Slice and enjoy!
Notes
- Make ahead: This cake roll can be assembled and frozen up to 2-3 days in advance. Just decorate before serving for the best results.
- Flavors: Try experimenting with different ice cream flavors, such as mint chocolate chip, cookies and cream, or even fruit sorbets for a fresh twist.
- Ice cream texture: Make sure to soften the ice cream just enough to spread easily, but not too much, or it will melt and create a mess.
- Rolling tips: Roll the cake gently when it’s still warm to prevent cracking. Cooling the cake in its rolled position helps preserve its shape when unrolled.