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Ice Cream Cake Roll Recipe

Ice Cream Cake Roll Recipe

The Ice Cream Cake Roll is a delightful dessert that combines the lightness of cake with the creamy goodness of ice cream. In this recipe, a tender cake is baked, then filled with softened ice cream and rolled into a log shape. The result is a visually appealing and delicious treat that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American, Asian, European
Servings 8 People
Calories 350 kcal

Equipment

  • Baking Sheet: A rimmed baking sheet or jelly roll pan is essential for baking the thin cake layer.
  • Parchment Paper or Silicone Mat: Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  • Mixing bowls Use mixing bowls for combining dry and wet ingredients for the cake batter.
  • Whisk or Electric Mixer: A whisk or electric mixer (handheld or stand mixer) is needed to mix the cake batter until smooth and fluffy.
  • Offset Spatula or Spatula: Use an offset spatula or regular spatula for spreading the cake batter evenly onto the baking sheet and for spreading the softened ice cream.
  • Kitchen Towel: You may need a clean kitchen towel for rolling the cake while it's still warm.
  • Plastic Wrap: Use plastic wrap to tightly wrap the rolled Ice Cream Cake before freezing.
  • Freezer: You'll need a freezer to chill the Ice Cream Cake Roll until it's firm and ready to slice and serve
  • Serrated Knife: A serrated knife can help in cleanly slicing the frozen Ice Cream Cake Roll into individual servings.
  • Decorating Tools: If you plan to decorate the Ice Cream Cake Roll with toppings or sauces, have piping bags, spatulas, and decorating tips ready.
  • Cake lifter or Large Spatula: Helpful for transferring the rolled cake onto a serving platter.

Ingredients
  

For the Cake Batter:

  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder (unsweetened)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Ice Cream Filling:

  • 1.5 liters of your favorite ice cream flavor

For Serving (Optional):

  • Whipped cream
  • Chocolate sauce or caramel sauce
  • Fresh berries or fruit slices for garnish

Instructions
 

  • Preheat Oven and Prepare Baking Sheet
    Preheat your oven to the specified temperature as per your recipe (usually around 350°F or 180°C).
    Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking. Make sure the sheet has a rim to contain the batter.
  • Mix Dry Ingredients for Cake Batter
    In a mixing bowl, combine the dry ingredients for the cake batter: flour, cocoa powder, baking powder, and salt.
    Use a whisk or fork to thoroughly mix the dry ingredients until they are evenly combined and free of lumps. Set aside.
  • Beat Eggs and Sugar, Add Vanilla, Then Fold in Dry Ingredients
    In a separate mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer until they are light and fluffy.
    Add vanilla extract to the egg-sugar mixture and continue to beat until well incorporated.
    Gradually fold in the dry ingredients mixture into the egg-sugar mixture, using a spatula or wooden spoon. Mix gently until the batter is smooth and all ingredients are combined.
  • Spread Batter Evenly on Prepared Baking Sheet and Bake Until Done
    Pour the prepared cake batter onto the lined baking sheet.
    Use an offset spatula or the back of a spoon to spread the batter evenly, ensuring it reaches all corners of the baking sheet and forms a smooth layer.
    Place the baking sheet in the preheated oven and bake according to the recipe instructions, usually until the cake is set and a toothpick inserted into the center comes out clean.
  • Cool Cake and Prepare Ice Cream Filling by Softening It
    Once the cake is baked, remove it from the oven and allow it to cool completely on a wire rack. This step is crucial to prevent the cake from cracking when rolled.
    While the cake is cooling, take your preferred ice cream flavor out of the freezer to soften at room temperature. Softening makes it easier to spread over the cake.
  • Spread Ice Cream Over Cooled Cake, Add Optional Mix-Ins, Then Roll Up
    Once the cake is cooled and the ice cream is softened, spread the ice cream evenly over the surface of the cake using a spatula or knife.
    If desired, sprinkle optional mix-ins such as chopped nuts, chocolate chips, or crushed cookies over the ice cream layer.
    Starting from one end, carefully roll the cake and ice cream together into a tight log shape, using the parchment paper or mat to help lift and guide the roll.
    Once rolled, wrap the Ice Cream Cake Roll in plastic wrap and freeze until firm before slicing and serving.

Notes

Important Notes for Making an Ice Cream Cake Roll:
  • Ensure the cake batter is spread evenly and thinly on the baking sheet to facilitate rolling without cracking.
  • Let the cake cool completely before adding the ice cream filling to prevent melting and maintain the roll's shape.
  • Soften the ice cream slightly for easier spreading but avoid melting it completely.
  • Use parchment paper or a silicone baking mat to line the baking sheet for easy removal and rolling.
  • Roll the cake tightly but gently to avoid squeezing out the ice cream filling.
  • Wrap the rolled Ice Cream Cake Roll tightly in plastic wrap before freezing to retain its shape and prevent freezer burn.
  • For clean slices, use a sharp, serrated knife dipped in hot water and wiped dry between cuts.
  • Experiment with different cake and ice cream flavors, as well as optional mix-ins, to create unique variations.
Keyword Ice Cream Cake Roll