Ice Cream Cake Roll

This chocolate ice cream cake roll is fluffy and moist, and you can fill it with any ice cream flavor you desire!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 5

Total Time 35

Servings servings

Calories 219kcal

Author Whitney Wright

Equipment

jelly roll pan

Ingredients

4 large eggs separated
3 tablespoons granulated sugar
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup light brown sugar packed
2 teaspoons vanilla extract
1 1/2 tablespoons water
1/3 cup cake flour
1/4 cup Dutch process cocoa powder plus more for dusting
3/4 teaspoon baking powder
2 1/2 cups softened ice cream any flavor!
hot fudge for serving (optional)
magic shell for pouring overtop (optional)

Instructions

Preheat oven to 400°F. Grease a 10x15 inch jelly roll pan with nonstick cooking spray. Line with parchment paper, spray the parchment and then dust with cocoa powder. Tap off any excess cocoa. Set the pan aside while you make the batter.
In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until foamy. Add the granulated sugar and continue beating until soft peaks form. Add the salt and cream of tartar and beat until stiff peaks form. Transfer the mixture to a large bowl.
In the now empty stand mixer bowl add the egg yolks. With the whisk attachment, mix the yolks on high speed, slowly adding the brown sugar, until thick (about 5 minutes). Add the vanilla and water and mix to combine. Using a rubber spatula add the egg whites into the egg yolks in 2 additions.
Place a fine mesh sieve over the bowl. To the sieve add the cake flour, dutch process cocoa, and baking powder. Sift over the batter then fold the dry ingredients into the wet ingredients with a rubber spatula.
Pour the batter into the prepared pan. Use an offset spatula to spread the batter into a smooth, even layer. Bake for 5-6 minutes, the cake be just beginning to pull away from the sides of the pan.
Remove the cake from the oven. Immediately sift additional cocoa powder over top of the cake, enough to cover the full surface of the cake. This cocoa powder will prevent the cake from sticking to the cloth (which we’ll get to in a moment). Place a flour sack cloth or dish towel (one that is larger than the cake) overtop of the cake. Grab a large cutting board or baking sheet and place it over the cloth that is covering the cake. Tightly grasp the cutting board, towel, and cake, and flip the cake onto the towel on the board. Lift the cake pan from the cake. Gently peel the parchment off the cake. Sift additional cocoa powder over the back of the cake. Using the cloth the cake is on, roll the cake into a spiral. (The cake will be rolled within the towel). Set the cake aside to cool to room temperature, about 20 minutes.
Once cool, unroll the cake. Spread the softened ice cream over the cake into an even layer, leaving a ½ inch border around the cake to give room for the ice cream to spread. Roll cake back up (without the towel). Wrap in plastic wrap and freeze for 4 hours or until ice cream is firm.
Slice into 1 inch slices and serve with your choice of toppings (hot fudge, magic shell, sprinkles. I made a batch of magic shell and poured that overtop of the entire cake roll. You don't have to do this though; serve it however you'd like!

Notes

Store any leftovers in the freezer. If storing longer than 2 weeks, add an additional layer of aluminum foil. Will keep for up to 2 months.

Nutrition