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Slices of ice cream cake roll.
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4 from 5 votes

Ice Cream Cake Roll

Don't let this ice cream cake scare you, it's surprisingly easy to make and tastes amazing!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12 servings

Ingredients
 

  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 2/3 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup hot water
  • 1 tsp vanilla extract
  • 2/3 cup powdered sugar, for dusting
  • 1/2 gallon ice cream (whatever flavor you'd like) - *you'll use only 1/2 of the container!
  • hot fudge for serving

Instructions
 

  • Preheat oven to 350°F. Spray or grease a jellyroll pan (helps keep the parchment in place), then line the jellyroll pan with parchment paper and grease or spray the parchment as well. Set aside.
  • In the bowl of your electric mixer (fitted with the whisk attachment), beat the eggs for 2 minutes on high speed until fluffy and pale in color. Gradually add the granulated sugar. Beat 2 more minutes on medium speed. Scrape down the sides of the bowl as needed.
  • Add the cocoa powder, flour, baking soda, salt, hot water, and vanilla extract. Mix on low speed for about 1 minute or until just combined. Pour batter into the jellyroll pan and use a spatula to spread the batter into an even layer. Bake for 18-20 minutes, or until a toothpick entered in the center comes out clean. Be careful not to overbake the cake.
  • While the cake is baking spread a thin dishtowel onto a flat surface. Generously dust the towel with powdered sugar. Remove cake from oven then turn the cake onto the prepared towel. Peel off the parchment paper. 
  • Starting with the narrow end, immediately roll the cake and towel together. Let the cake sit until cool.
  • Once cool, unroll cake and spread the softened ice cream over the surface of the cake. I use about 1/2 of a half gallon of ice cream. You don't want to add too much ice cream, otherwise it will just seep out when rolling it up.
  • Re-roll cake without the towel. (See notes). Cover with aluminum foil or plastic wrap and place in the freezer. Let it freeze for 4-6 hours, but preferably overnight. 
  • Remove from freezer, dust the cake roll with powdered sugar. Slice, and serve with hot fudge and any other toppings you'd like!

Notes

Notes:
Don't be alarmed if the cake roll cracks a little, this recipe is prone to it. It's inevitable!
To cover any cracks simply sprinkle a generous amount of powdered sugar overtop to cover it! 
 

Nutrition

Calories: 464kcal (23%), Carbohydrates: 67g (22%), Protein: 8g (16%), Fat: 18g (28%), Saturated Fat: 11g (55%), Cholesterol: 110mg (37%), Sodium: 217mg (9%), Potassium: 372mg (11%), Fiber: 2g (8%), Sugar: 56g (62%), Vitamin A: 725IU (15%), Vitamin C: 0.9mg (1%), Calcium: 212mg (21%), Iron: 1mg (6%)