This dessert is a delightful twist on traditional cake and ice cream, offering the best of both worlds in one slice. The sponge cake is light and flexible, making it easy to roll without cracking, while the ice cream filling adds a cold, creamy contrast. It’s visually impressive, perfect for entertaining, and can be made ahead of time and stored in the freezer. Whether you’re celebrating a special occasion or just craving something sweet, this cake roll never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Granulated sugar
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Ice cream (any flavor, softened)
Powdered sugar (for dusting)
Optional: chocolate ganache, whipped cream, sprinkles, or nuts for topping
Directions
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a large bowl, beat the eggs for about 5 minutes until thick and pale. Gradually add sugar and vanilla, beating until combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 10–12 minutes or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel flat and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and roll the cake up in the towel (starting from the short side). Let it cool completely, rolled.
Once cooled, unroll the cake gently and spread softened ice cream evenly over the surface.
Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Freeze for at least 4 hours or until firm.
Before serving, optionally top with chocolate ganache, whipped cream, or your favorite toppings. Slice and serve frozen.
Flavor Swaps: Use vanilla, strawberry, mint chocolate chip, or cookies and cream ice cream for different flavor profiles.
Funfetti Version: Add sprinkles to the cake batter and fill with birthday cake-flavored ice cream.
Chocolate Overload: Use chocolate ice cream and drizzle with chocolate ganache for double the chocolate.
Fruit-Filled: Add a layer of sliced strawberries or raspberry jam before the ice cream.
Holiday-Themed: Use peppermint ice cream and top with crushed candy canes during the winter season.
Storage/Reheating
Store the cake roll in the freezer, tightly wrapped in plastic wrap and then foil, for up to 2 weeks. To serve, remove from the freezer and let sit at room temperature for 5–10 minutes for easier slicing. Do not microwave or attempt to reheat—this dessert is meant to be enjoyed frozen.
FAQs
Can I use store-bought cake mix?
It’s best to make the sponge cake from scratch for flexibility and proper texture, but a cake mix could be adapted if needed.
How do I keep the cake from cracking?
Roll the cake while it’s still warm and let it cool completely rolled. This prevents cracks when unrolling and re-rolling.
What kind of ice cream works best?
Any full-fat, creamy ice cream works best. Avoid low-fat or icy varieties, as they can become too hard.
Can I make this ahead of time?
Yes, the cake roll can be made and frozen up to 2 weeks in advance.
Do I have to use chocolate cake?
Not at all. You can use vanilla sponge or other flavored sponge cakes for variety.
How do I soften the ice cream for spreading?
Let the ice cream sit at room temperature for about 10–15 minutes, or until easily spreadable but not melted.
Can I decorate the outside?
Yes! Top with whipped cream, ganache, sprinkles, or nuts for a festive presentation.
How do I get clean slices?
Use a sharp knife dipped in hot water and wipe clean between slices for neat presentation.
Can I add fillings other than ice cream?
You can add thin layers of fruit jam, caramel sauce, or crushed cookies along with the ice cream.
Can I double the recipe?
Yes, but use two pans and be sure your freezer has enough space for storage.
Conclusion
The Ice Cream Cake Roll is a timeless dessert that’s as fun to make as it is to eat. With its swirled layers of tender cake and creamy ice cream, it’s perfect for any celebration or simply cooling off on a hot day. Easy to customize and store, this frozen treat will quickly become a favorite in your dessert rotation.
The Ice Cream Cake Roll is a delightful frozen dessert made by rolling a soft chocolate sponge cake around your favorite ice cream. It’s perfect for celebrations or summer days, offering a beautiful presentation and endless customization options.
Ingredients
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar (for dusting)
1.5 quarts ice cream (any flavor, softened)
Optional: chocolate ganache, whipped cream, sprinkles, or nuts for topping
Instructions
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a large bowl, beat the eggs for about 5 minutes until thick and pale. Gradually add sugar and vanilla, beating until combined.
In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 10–12 minutes or until the cake springs back when lightly touched.
While the cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar.
When done, immediately invert the cake onto the prepared towel. Carefully peel off the parchment paper and roll the cake up in the towel from the short end. Let cool completely while rolled.
Once cooled, gently unroll the cake and spread softened ice cream evenly over the surface.
Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Freeze for at least 4 hours or until firm.
Before serving, optionally top with chocolate ganache, whipped cream, or other desired toppings. Slice and serve frozen.
Notes
Roll the cake while warm to prevent cracking.Use softened, not melted, ice cream for easy spreading.Let the cake sit at room temp for 5–10 minutes before slicing.Decorate just before serving for best texture and presentation.Use a sharp knife dipped in hot water for clean slices.
