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Mocha Ice Cream Cake Roll

 Mocha Ice Cream Cake Roll
Homemade chocolate cake rolled together with coffee ice cream makes a dessert everyone will enjoy. This is a real treasure to keep frozen for unexpected company. —Agnes Ward, Stratford, ON
10 ServingsPrep: 25 min. Bake: 10 min. + freezing


  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup cake flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 teaspoons confectioners' sugar, divided
  • 3 cups coffee ice cream, softened
  • White and semisweet chocolate curls, optional


  • 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 eggs for 3 minutes. Gradually add sugar; beat
  • for 2 minutes or until mixture becomes thick and lemon-colored. Beat
  • in water and vanilla. Combine the flour, cocoa, baking powder and
  • salt; fold into egg mixture (batter will be thin).
  • Spread evenly into prepared pan. Bake at 375° for 10-13 minutes
  • or until cake springs back when lightly touched. Cool for 5 minutes.
  • Invert cake onto a kitchen towel dusted with 2 teaspoons
  • confectioners' sugar. Gently peel off waxed paper. Roll up cake in

2 of 2

Mocha Ice Cream Cake Roll (continued)

Directions (continued)

  • the towel jelly-roll style, starting with a short side. Cool
  • completely on a wire rack.
  • Unroll cake; spread ice cream evenly over cake to within 1/2 in. of
  • edges. Roll up again. Place seam side down on a serving platter.
  • Freeze until firm. Just before serving, dust with remaining
  • confectioners' sugar. Garnish with chocolate curls if desired.
  • Yield: 10 servings.
Nutritional Facts: 1 slice (calculated without chocolate curls) equals 242 calories, 7 g fat (3 g saturated fat), 78 mg cholesterol, 141 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.