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Ice Cream Party Roll

 Ice Cream Party Roll
This tempting take on the much-loved cake roll features a from-scratch chocolate cake, vanilla ice cream and a layer of berry jam. Garnished with hot fudge and whipped topping, the slices are hard to resist.
12 ServingsPrep: 45 min. Bake: 10 min. + freezing


  • 4 eggs, separated
  • 3/4 cup sugar, divided
  • 1/2 cup cake flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup strawberry or raspberry jam
  • 2 cups vanilla ice cream, softened
  • Confectioners' sugar
  • Hot fudge topping and whipped topping


  • Place egg whites in 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.
  • In a large bowl, beat egg yolks on high speed for 5 minutes or until
  • thick and lemon-colored. Gradually beat in 1/2 cup sugar. Sift the
  • flour, cocoa, baking powder and salt together twice; gradually add
  • to yolk mixture and mix well (batter will be very thick).
  • In a large bowl 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 evenly into prepared pan.
  • Bake at 375° for 10-12 minutes or until cake springs back when

2 of 2

Ice Cream Party Roll (continued)

Directions (continued)

  • lightly touched. Cool for 5 minutes. Invert cake onto a kitchen
  • towel dusted with confectioners' sugar. Gently peel off paper. Roll
  • up cake in towel jelly-roll style, starting with a short side. Cool
  • on a wire rack.
  • Unroll cake; spread jam to within 1/2 in. of edges. Top with ice
  • cream. Roll up without towel. Place seam side down on a platter.
  • Cover and freeze for at least 4 hours before slicing. May be frozen
  • for up to 2 months. Sprinkle with confectioners' sugar; serve with
  • hot fudge topping and whipped topping. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.