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–+ servings
A homemade chocolate ice cream cake roll with a soft, dark brown sponge and a smooth swirl of vanilla and chocolate ice cream filling. Served on a white plate with glossy red berry sauce and a silver fork, with another slice slightly blurred in the background. Warm, natural lighting enhances its fresh, homemade appeal.

ice cream cake roll

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A light and fluffy sponge cake rolled around creamy, homemade ice cream, this ice cream cake roll is a showstopping dessert. Perfect for birthdays, celebrations, or nostalgic indulgence, this treat combines the best of cake and ice cream in a customizable, easy-to-make roll.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling & Freezing Time 5 hours
Total Time 5 hours 32 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly spray with cooking spray.
  2. Whip egg yolks and ½ cup sugar in a bowl until thick and pale yellow (about 3 minutes). Stir in vanilla.
  3. Sift flour, baking powder, and salt together in a separate bowl.
  4. In a clean bowl, beat egg whites until foamy. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
  5. 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.
  6. 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.
  7. Unroll the cooled cake and remove the towel. Spread softened ice cream evenly, leaving a ½-inch border.
  8. Roll cake back up tightly, wrap in plastic wrap, then aluminum foil. Freeze for at least 4 hours or overnight.
  9. Unwrap frozen cake roll, transfer to a serving platter, and decorate with whipped cream, chocolate drizzle, or garnishes.
  10. Use a knife dipped in hot water (wiped dry) to cut clean slices. Serve immediately or store in the freezer.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 120mgPotassium: 130mgFiber: 1gSugar: 26gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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