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Chocolate Ice Cream Roll Recipe

Chocolate Ice Cream Roll Recipe

Since my husband is not a cake fan, I need to be creative when making his birthday dessert. This year, I came up with this ice cream roll. It went over big with everyone...including our little daughter, Kaitlynn. A mint sprig makes a pretty garnish.
TOTAL TIME: Prep: 30 min. + cooling Bake: 10 min. + freezing YIELD:10 servings


  • 4 eggs, separated
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup sugar divided
  • 1/2 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1 tablespoon confectioners' sugar
  • 1 quart cookies and cream ice cream, softened
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1/4 cup milk
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract


  • 1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
  • 2. In a large bowl, beat egg yolks, baking powder and salt until slightly thickened. Stir in extracts. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be thick).
  • 3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread into prepared pan.
  • 4. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • 5. Unroll cake; spread ice cream evenly over the cake to within 1 in. of edges. Roll up again. Cover and freeze until firm.
  • 6. For frosting, in a large bowl, combine confectioners' sugar and cocoa; beat in the milk, butter and vanilla until smooth. Spread over cake roll. Cut into slices. Freeze leftovers. Yield: 10 servings.

Nutritional Facts

1 slice: 377 calories, 13g fat (7g saturated fat), 118mg cholesterol, 226mg sodium, 62g carbohydrate (49g sugars, 1g fiber), 6g protein.

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.