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Chocolate Ice Cream Cake Roll Recipe

This decadent Chocolate Ice Cream Cake Roll was a runaway hit at our dinner party – disappearing faster than any other dessert! Imagine a moist, chocolatey cake, swirled with creamy ice cream, and finished with a luscious drizzle of chocolate syrup and/or raspberry sauce. This show-stopping dessert is easier to make than you think! Perfect for birthdays, holidays, or any special occasion.

Prep Time 20 mins
Cook Time 42 mins
Calories 169.6 kcal
Protein 8g
Rating 4.5 (4 Reviews)
Chocolate Ice Cream Cake Roll 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Ice Cream Cake Roll

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How to Make Chocolate Ice Cream Cake Roll

  1. Preheat oven to 375°F (190°C). Grease and lightly flour a 15x10-inch jelly roll pan. Set aside.
  2. In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1 teaspoon baking soda. Set aside.
  3. In a large bowl, beat 4 large egg yolks and 1 teaspoon vanilla extract with an electric mixer on high speed for 5 minutes, or until thick and pale yellow.
  4. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost completely dissolved.
  5. Thoroughly wash and dry beaters.
  6. In a clean, dry bowl, beat 4 large egg whites on medium speed until soft peaks form.
  7. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
  8. Gently fold the egg yolk mixture into the egg white mixture until just combined.
  9. Gently fold the dry ingredients into the egg mixture until just combined. Do not overmix.
  10. Spread the batter evenly in the prepared pan.
  11. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched.
  12. Immediately loosen the edges of the cake and invert it onto a clean kitchen towel lightly dusted with powdered sugar.
  13. Carefully peel off the parchment paper. Starting from a short end, tightly roll the cake up with the towel.
  14. Cool completely on a wire rack. Once cooled, carefully unroll the cake and spread with 2 cups of softened vanilla ice cream.
  15. Roll the cake back up tightly. Wrap in plastic wrap and freeze for at least 2 hours before serving. Drizzle with chocolate syrup and/or raspberry sauce before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

91g

Fat

13g

Carbs

9g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Desserts Eggs Dairy Dinner Party Holiday Event Kid Friendly Vegetarian Cakes Frozen Desserts Chocolate Dietary Low Sodium Cake Fillings And Frostings Inexpensive Toddler Friendly Low In Something Brunch Taste Mood Sweet Presentation Served Cold