There's something magical about the combination of fluffy cake and cool, creamy ice cream that makes an ice cream cake roll irresistible. This retro dessert might remind you of those old-fashioned ice cream cake rolls your grandma used to serve, but trust me—this homemade version blows the store-bought options from Walmart or even Baskin Robbins out of the water.
As a dessert enthusiast who's been perfecting rolled ice cream cakes for over a decade, I'm excited to share my foolproof recipe that will have your guests thinking you picked up this frozen cake roll from a high-end bakery.
Why You'll Love This Ice Cream Cake Roll
I still remember the first time I tasted an old-fashioned ice cream cake roll at my grandmother's Sunday dinner—that perfect balance of light, airy cake wrapped around creamy, cold ice cream. While you could easily search for an ice cream cake roll near me or pick one up at Walmart or Baskin Robbins, there's something magical about creating this showstopper in your own kitchen.
When my sister got married, I made this as a surprise for the newlywed couple instead of a traditional cake, and they still talk about it years later! Unlike those Swiss roll ice cream cakes you might find at the store, this homemade version allows you complete creative control:
- It's completely customizable: Use any flavor combination you can dream up—from classic vanilla ice cream cake roll to decadent chocolate ice cream roll
- Budget-friendly: Making this at home costs a fraction of specialty bakery prices
- No special equipment needed: Just a jelly roll pan and basic baking tools
- Make-ahead friendly: Perfect for busy hosts who want to impress without last-minute stress
- Always a conversation starter: Everyone will ask for the recipe when you serve this rolled ice cream cake
Plus, there's nothing quite like that moment when you slice into your cake roll with ice cream and reveal those perfect spirals of cake and ice cream. Trust me—once you master this recipe, you'll never search for "ice cream cake roll where to buy" again!
Jump to:
Ingredients
Creating the perfect ice cream cake roll (or ice cream roll cake as some call it) requires just a few simple ingredients. Here's everything you'll need to make this rolled ice cream cake masterpiece:
For the Cake:
- Eggs, room temperature
- Granulated sugar
- Vanilla extract
- All-purpose flour (substitute with 1:1 gluten-free flour blend for a gluten-free option)
- Baking powder
- Salt
- Powdered sugar (for dusting the towel)
For the Filling:
- Quart (about 4 cups) of your favorite ice cream, slightly softened (vanilla works wonderfully, but feel free to experiment!)
- Optional mix-ins: ½ cup mini chocolate chips, crushed cookies, or chopped nuts
For the Topping:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Optional garnishes: chocolate shavings, sprinkles, fresh berries, or a drizzle of chocolate sauce
See recipe card for quantities.
How to Make Ice Cream Cake Roll
Making this ice cream cake roll recipe might look intimidating, but I'll break it down into manageable steps—the same way I learned to make that perfect old-fashioned ice cream cake roll that rivals anything you'd find at Baskin Robbins.
Prepare the Cake (15 minutes)
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and spray lightly with cooking spray.
- Whip egg yolks and ½ cup sugar in a large bowl until thick and pale yellow (about 3 minutes). Add vanilla extract.
- Sift cake flour, baking powder, and salt in a separate bowl.
- Beat egg whites in a clean bowl until foamy. Gradually add remaining ¼ cup sugar and continue beating until stiff peaks form.
- Fold flour mixture into egg yolk mixture using gentle strokes. Incorporate the egg whites carefully to maintain volume.
- Spread batter evenly in the prepared pan. Bake for 10-12 minutes until the cake springs back when touched.
Roll the Warm Cake (5 minutes)
The secret to a crack-free rolled ice cream cake starts here!
- Prepare your rolling surface by laying out a clean kitchen towel and dusting it generously with powdered sugar.
- Immediately invert the hot cake onto the powdered towel when it comes out of the oven.
- Peel off the parchment paper carefully.
- Roll the cake with the towel from the short end while still warm. This "trains" the cake roll ice cream base to hold its shape.
- Cool completely on a wire rack (about 1 hour), seam side down.
Fill with Ice Cream (10 minutes)
This is where your ice cream roll cake starts taking shape!
- Remove ice cream from freezer 15 minutes before assembly to soften slightly.
- Gently unroll the cooled cake and remove the towel.
- Quickly spread softened ice cream in an even layer, leaving a ½-inch border around all edges.
- Re-roll the cake tightly (without the towel), using the parchment paper to help lift and roll.
- Wrap your ice cream-filled cake tightly in plastic wrap, then aluminum foil.
- Freeze for at least 4 hours or overnight until firm.
Finish and Serve (5 minutes)
Just like those beautiful Swiss roll ice cream cake displays you might see at Walmart, the finishing touches make all the difference!
- Unwrap your frozen cake roll and transfer to a serving platter.
- Drizzle with chocolate ganache or pipe whipped cream decorations if desired.
- Garnish with fresh berries or chocolate shavings for a professional look.
- Slice with a knife dipped in hot water and wiped clean between cuts.
- Serve immediately or return to freezer between servings.
Substitutions
- Gluten-Free Option: Replace cake flour with gluten-free 1:1 baking flour plus ½ teaspoon xanthan gum for the perfect cake roll with ice cream texture
- Lower Sugar Option: Reduce sugar to ½ cup and add 1 tablespoon honey
- Flavor Boost: Add 1 teaspoon of citrus zest or ½ teaspoon almond extract
Variations
While the classic vanilla ice cream cake roll is always a crowd-pleaser, one of the best things about making your own rolled ice cream cake is the ability to customize it to your taste preferences. Here are some mouthwatering variations that go beyond what you'd find at Baskin Robbins or Walmart:
Seasonal Favorites
- Summer Berry Blast: Use strawberry or raspberry ice cream in your ice cream roll cake and add a layer of fresh macerated berries before rolling. Top with a light berry coulis for a refreshing summer treat.
- Fall Harvest: Transform your cake roll with ice cream by using cinnamon cake as the base and filling it with apple pie ice cream. Drizzle with caramel sauce for the perfect autumn dessert.
- Holiday Peppermint: Create a festive frozen cake roll by adding crushed candy canes to vanilla ice cream and using a chocolate cake base. This red and white version makes a stunning Christmas dessert.
- Spring Citrus: Brighten up your ice cream-filled cake by adding lemon zest to the cake batter and using a tangy lemon sorbet as the filling for a light, refreshing option.
Decadent Dessert Mashups
- Cheesecake Roll: For the ultimate indulgence, mix softened cream cheese, powdered sugar, and vanilla into softened vanilla ice cream before spreading it on your cake roll ice cream base. Add a graham cracker crumble for the full cheesecake experience.
- S'mores Spectacular: Use a chocolate cake base for your Swiss roll ice cream cake, fill with toasted marshmallow ice cream, and sprinkle with graham cracker pieces before rolling. Drizzle with chocolate ganache for the perfect campfire-inspired treat.
- Tiramisu Twist: Brush your cake with coffee syrup before adding coffee ice cream for an old-fashioned ice cream cake roll with Italian flair. Dust with cocoa powder before serving.
- Birthday Cake Bonanza: Add rainbow sprinkles to both your cake batter and vanilla ice cream for a festive birthday cake roll that's perfect for celebrations.
Equipment For Ice Cream Cake Roll
- Jelly Roll Pan (15×10-inch): The proper size ensures your cake bakes to the right thickness. If you don't have one, a rimmed baking sheet with similar dimensions will work for your cake roll with ice cream.
- Parchment Paper: Critical for easy release of the cake. Don't substitute wax paper as it can melt in the oven.
- Electric Mixer: While stand mixers are convenient for making the ice cream roll cake batter, a hand mixer works perfectly fine.
- Clean Kitchen Towel: Used for rolling the warm cake. Choose a thin, smooth cotton towel (not terry cloth) to prevent the cake from sticking or creating a pattern on your old-fashioned ice cream cake roll.
- Offset Spatula: Makes spreading ice cream evenly much easier, creating those beautiful spirals in your cake roll ice cream dessert.
- Sifter or Fine Mesh Strainer: For evenly distributing powdered sugar and ensuring a lump-free cake batter.
Storage
One of the most common questions I get about this ice cream cake roll recipe is how to store it properly. Good news—this frozen cake roll keeps beautifully when handled correctly!
How to Store Ice Cream Cake Roll
- Short-term storage (1-7 days): Wrap your completely assembled ice cream roll cake tightly in plastic wrap, then in aluminum foil. Store in the coldest part of your freezer, away from the door to prevent temperature fluctuations.
- Longer storage (up to 1 month): For the best quality beyond a week, place your wrapped cake roll with ice cream in an airtight container before freezing. This provides extra protection against freezer burn and odors.
- Pre-sliced storage: Already cut your Swiss roll ice cream cake? Wrap individual slices in plastic wrap, then place in a freezer-safe container with parchment paper between layers. This makes it easy to enjoy just one slice at a time!
What to Serve It With
Your homemade ice cream cake roll is a showstopper on its own, but pairing it with complementary items can elevate the dessert experience even further. Here are some perfect companions for your rolled ice cream cake:
Sauces & Toppings
Take a cue from Baskin Robbins and create a dessert bar with these delicious options:
- Warm Chocolate Sauce – The contrast of warm sauce against the frozen cake roll ice cream creates magic in every bite [link to homemade chocolate sauce recipe]
- Fresh Berry Compote – A slightly tart berry sauce balances the sweetness perfectly [link to quick berry compote recipe]
- Salted Caramel Drizzle – For those who love that sweet-salty combination [link to easy caramel sauce recipe]
- Whipped Cream – A dollop of freshly whipped cream adds wonderful texture [link to homemade whipped cream recipe]
Beverages
The right drink pairing turns this ice cream roll cake into a complete dessert experience:
- Coffee or Espresso – The bitterness of coffee beautifully complements the sweet ice cream-filled cake [link to perfect brewing guide]
- Hot Chocolate – Especially delicious with a chocolate cake roll with ice cream [link to rich hot chocolate recipe]
- Dessert Wine – A small glass of ice wine or late-harvest Riesling pairs wonderfully with fruit-flavored versions
- Milk – Sometimes the classics are best, especially for kids' birthday parties featuring this birthday cake roll
Top Tip
Don't skip the pre-roll! The most crucial step for a crack-free ice cream cake roll is rolling the cake while it's still warm from the oven. This initial roll with the towel trains the cake fibers to curve without breaking. Let the cake cool completely in this rolled position before unrolling to add ice cream. Many novice bakers skip this step and end up with a cracked cake that's impossible to salvage.
Another game-changing tip: freeze the cake roll in 30-minute intervals. First, freeze for 30 minutes after assembly to set the shape. Then, unwrap, trim the ends for a clean look, and wrap again before freezing completely overnight. This prevents the plastic wrap from freezing too firmly to the cake and gives you those picture-perfect spiral slices that will impress your guests.
Grandmama's Magic Touch
Long before you could search for "ice cream cake roll near me" or pick one up at Walmart, my grandmother was creating her old-fashioned ice cream cake roll that put even Baskin Robbins to shame. Her secret? A splash of whole buttermilk in the cake batter and a thin layer of homemade jam between the cake and ice cream.
"The buttermilk keeps the cake tender even after freezing," she'd whisper while showing me how to make the perfect rolled ice cream cake. As a child, I'd watch in awe as she transformed simple ingredients into what she called her "special Swiss roll ice cream cake" for every family celebration.
FAQ
What was the dessert in the 90s ice cream cake?
The popular 90s frozen dessert you might be remembering is likely the ice cream cake roll or frozen cake roll. These nostalgic treats featured vanilla or chocolate sponge cake wrapped around ice cream, often with fudge ripples. Brands like Friendly's and Baskin Robbins made these rolled ice cream cakes particularly popular during the 90s, and they were staples at birthday parties. The homemade version of this cake roll ice cream dessert offers that same nostalgic taste with fresher ingredients.
What is the rolled ice cream called?
There are actually two different desserts with similar names. This recipe is an ice cream cake roll (also called an ice cream roll cake or Swiss roll ice cream cake), which features a baked cake wrapped around ice cream. The other dessert, popular in Thailand, is called "rolled ice cream" or "stir-fried ice cream," where a liquid cream mixture is spread on a frozen pan and scraped into rolls. Both are delicious but quite different in preparation and texture!
Are ice cream rolls worth it?
Absolutely! Making an ice cream cake roll at home is definitely worth the effort. While you can buy a pre-made version when searching "ice cream cake roll near me," the homemade version offers superior flavor, customization options, and fresher ingredients. The "wow factor" when you slice into the perfect spiral of this old-fashioned ice cream cake roll makes it ideal for special occasions. Plus, once you master the technique, it's actually simpler than many layer cakes.
Does Dairy Queen ice cream cake have actual cake in it?
Unlike this ice cream cake roll recipe, traditional Dairy Queen ice cream cakes don't contain actual cake. They typically feature layers of ice cream separated by a fudge and cookie crumb center. This homemade cake roll with ice cream offers the best of both worlds—actual cake plus ice cream—for a more satisfying texture contrast. If you enjoy both cake and ice cream together, this ice cream-filled cake recipe delivers a better experience than the all-ice cream versions.
Ice Cream Cake Roll That Never Lets You Down!
There you have it—a showstopping ice cream cake roll that brings together the best of two dessert worlds! This recipe might take a little practice, but trust me, the "oohs" and "aahs" when you slice into that perfect spiral of cake roll ice cream goodness make it all worthwhile.
Have you tried making this rolled ice cream cake at home? I'd love to see your creations and hear about your flavor combinations in the comments below! And if you're looking for more frozen treats to impress, don't miss my Gluten Free Coffee Cake , Boston Cream Cupcakes, or Strawberry Cheesecake Dump Cake for more dessert inspiration.
Happy baking and rolling, friends! No more searching for ice cream cake roll near me—you've got all the skills to make it even better at home.
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Pairing
These are my favorite dishes to serve with Ice Cream Cake Roll
ice cream cake roll
Equipment
- Jelly Roll Pan (15x10-inch) (Ensures the right cake thickness)
- Parchment paper (For easy cake release)
- Electric mixer (Stand or hand mixer works)
- Clean Kitchen Towel (Used for rolling the warm cake)
- Offset spatula (Helps spread ice cream evenly)
- Sifter or fine-mesh strainer (For even flour distribution & powdered sugar dusting)
- Plastic wrap (For wrapping and freezing)
- Aluminum foil (For additional protection in the freezer)
Ingredients
For the Cake:
- 4 large eggs - Room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour - Substitute with 1:1 gluten-free flour if needed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar - For dusting the towel
For the Filling:
- 1 quart ice cream - Slightly softened, any preferred flavor
- Amount Unit Name Notes
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- optional garnishes - Chocolate shavings, sprinkles, fresh berries, or chocolate drizzle
Instructions
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly spray with cooking spray.
- Whip egg yolks and ½ cup sugar in a bowl until thick and pale yellow (about 3 minutes). Stir in vanilla.
- Sift flour, baking powder, and salt together in a separate bowl.
- In a clean bowl, beat egg whites until foamy. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
- Gently fold flour mixture into egg yolk mixture, then incorporate egg whites to maintain volume. Spread batter in prepared pan and bake for 10-12 minutes until cake springs back when touched.
- Lay a clean kitchen towel on a flat surface and dust with powdered sugar. Invert hot cake onto the towel, peel off parchment, and roll cake with the towel from the short end. Cool completely, seam side down.
- Unroll the cooled cake and remove the towel. Spread softened ice cream evenly, leaving a ½-inch border.
- Roll cake back up tightly, wrap in plastic wrap, then aluminum foil. Freeze for at least 4 hours or overnight.
- Unwrap frozen cake roll, transfer to a serving platter, and decorate with whipped cream, chocolate drizzle, or garnishes.
- Use a knife dipped in hot water (wiped dry) to cut clean slices. Serve immediately or store in the freezer.
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