Quick Ice Cream Cake Roll

You know what’s funny? Ice cream cake rolls always remind me of those summer birthday parties from when I was a kid. There’s something special about the way the cake and ice cream come together in perfect swirls. But I used to think they were way too complicated to make at home – turns out, I was wrong!

I started making these rolls for my family a few years ago, and now they’re our go-to dessert when company comes over. The best part? You can make them ahead of time and keep them in the freezer until you need them. No last-minute dessert panic, just slice and serve.

Don’t let the rolling part scare you off – I promise it’s easier than it looks. And once you’ve made one, you’ll want to try all sorts of flavor combinations. My family’s current favorite is vanilla cake with mint chocolate chip ice cream, but honestly, you can’t go wrong no matter what you choose.

What Kind of Ice Cream Should I Use?

The beauty of an ice cream cake roll is that you can use pretty much any ice cream flavor that makes your heart happy. Traditional favorites like vanilla or chocolate work great as a base, but don’t be afraid to experiment with mint chocolate chip, strawberry, or even cookie dough. The key is to let your ice cream soften just enough to spread easily – about 10-15 minutes on the counter usually does the trick. For the cleanest slices and best rolling results, stick with ice cream that has a smooth, creamy texture rather than ones loaded with big chunks or swirls. If you’re buying ice cream specifically for this recipe, look for brands that come in a rectangular or square container, as these shapes make it easier to cut even slices that’ll fit perfectly in your roll.

Options for Substitutions

While some ingredients are key for this cake roll’s structure, there are several ways you can switch things up:

• All-purpose flour: You can use cake flour for an even softer texture – just add 2 extra tablespoons per cup of flour. However, avoid whole wheat flour as it will make the cake too heavy and prone to cracking when rolled.
• Cocoa powder: Any unsweetened cocoa powder works here – Dutch-process or natural. If you want a non-chocolate version, replace the cocoa with an equal amount of flour for a vanilla roll.
• Ice cream: This is where you can get creative! Any ice cream flavor works great – from classic vanilla to mint chip or cookie dough. Just make sure it’s real ice cream and not frozen yogurt or sorbet, which can be too icy.
• Vanilla flavoring: Feel free to swap this with almond extract, mint extract, or any other flavoring that matches your ice cream choice. Start with half the amount as some extracts are stronger than vanilla.
• Powdered sugar for dusting: You can use cocoa powder instead of powdered sugar for dusting, or skip it altogether if you’re planning to add a topping later.

Watch Out for These Mistakes While Baking

The biggest challenge when making an ice cream cake roll is preventing cracks in your cake – this often happens because bakers skip the crucial step of rolling the cake while it’s still warm from the oven. A foolproof method is to turn the warm cake onto a powdered sugar-dusted towel and roll it up immediately, letting it cool completely in this shape before unrolling to add the ice cream. Another common mistake is working with ice cream that’s too soft, which can make the filling process messy and uneven – instead, let your ice cream soften just enough to be spreadable but still maintain its structure, about 10-15 minutes at room temperature. The final key to success is freezing time – rushing to serve the cake before it’s completely frozen (at least 4 hours, preferably overnight) can result in a melty mess, so plan ahead and give your cake roll plenty of time to set up in the freezer.

What to Serve With Ice Cream Cake Roll?

This cool and creamy dessert is pretty amazing on its own, but there are some fun ways to dress it up! A drizzle of warm chocolate sauce or caramel sauce creates a nice temperature contrast and adds an extra touch of sweetness. I like to serve each slice with a dollop of whipped cream and some fresh berries on the side – strawberries and raspberries work especially well here. For a casual family dinner or birthday party, you might want to put out some sprinkles, chopped nuts, or mini chocolate chips so everyone can add their own toppings.

Storage Instructions

Keep Frozen: Your ice cream cake roll needs to stay in the freezer to maintain its shape and texture. Place it in an airtight container or wrap it well with plastic wrap and aluminum foil. It’ll stay fresh and tasty for up to 2 weeks in the freezer. The tight wrapping helps prevent freezer burn and keeps the cake from absorbing other flavors.

Make Ahead: This dessert is perfect for making ahead! You can prepare it up to a week before your special event. Just keep it wrapped tightly in the freezer until you’re ready to serve. It’s such a time-saver when you’re planning a party or gathering.

Serve: When it’s time to serve, take the cake roll out of the freezer about 5-10 minutes beforehand. This short rest makes it easier to slice and gives the ice cream that perfect, creamy texture. Cut with a knife dipped in hot water for clean, neat slices.

Preparation Time	30-45 minutes
Cooking Time	12-15 minutes
Total Time	4-24 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 40-50 g
• Fat: 100-120 g
• Carbohydrates: 450-500 g

Ingredients

For the cake:

• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/3 cup water
• 1 tsp vanilla extract
• 3 eggs (large)
• 1 tsp baking powder
• 1 cup granulated sugar
• 1/4 cup cocoa powder

For assembly:

• 1/2 gallon ice cream (softened, your favorite flavor)
• 1/2 cup powdered sugar (for dusting)

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 375 degrees F.

Coat a 10 x 15-inch baking pan with baking spray to ensure the cake doesn’t stick.

Line the pan with parchment paper or wax paper, and spray the paper with additional baking spray to provide an extra layer of non-stick protection.

Step 2: Mix Dry and Wet Ingredients

In a small bowl, mix together your dry ingredients: flour, cocoa, baking powder, and salt.

In a separate large bowl, beat the eggs until they are thick and light in color.

Gradually add sugar, integrating it slowly while mixing until it’s fully incorporated.

Add the water and vanilla to the egg mixture, and mix until blended smoothly.

Incorporate the dry ingredients from the small bowl into the large bowl and beat until the batter is smooth and well mixed.

Step 3: Bake the Cake

Pour the smooth batter into your prepared baking pan.

Use a spatula to spread the batter evenly.

Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached.

Once baked, loosen the edges of the cake from the pan carefully to prepare for the next steps.

Step 4: Roll the Cake

Sprinkle the top of the cake with powdered sugar or cocoa, using up to half of your desired amount.

Place a clean towel over the cake’s surface, then cover it with a cooling rack.

Carefully invert the cake onto the towel and gently remove the parchment or wax paper.

Sprinkle the cake’s bottom with more powdered sugar to avoid sticking.

If the cake’s edges are crusty, trim them off for easier rolling.

Starting at one of the short ends, roll up the cake, keeping the towel inside to prevent sticking.

Allow the rolled cake to cool completely on the cooling rack for several hours.

Step 5: Prepare and Add Ice Cream

Once the cake has cooled fully, unroll it gently and remove the towel.

Take your box of ice cream from the freezer and open it entirely to create a block of ice cream.

Slice the ice cream into 1/4 to 1/2 inch thick slices and lay them over the unrolled cake evenly.

Step 6: Final Roll and Freeze

Re-roll the cake around the ice cream, then wrap it tightly in plastic wrap to seal in the freshness and shape.

Place the wrapped roll in the freezer, allowing the ice cream to refreeze.

This could take anywhere from 4 hours to overnight, depending on the ice cream’s thickness and your freezer’s temperature.

Once fully set, slice and serve your delicious ice cream cake roll!