This ice cream and cake combo might seem a bit intimidating at first, but don’t worry: You can handle the prep, and the resulting ice cream cake roll will be more than worth the work. This is a dessert that’s as impressive as it is tasty, and it’s a surefire hit as a birthday cake, holiday gatherings or anywhere else a sweet treat is needed.
Do plan ahead, though, as this ice cream cake roll does take a while to make, then it has to freeze for several hours before being served. Fortunately, you can plan way ahead if you want, as it will remain safe and delicious in the freezer for months.
Ice Cream Cake Roll Ingredients
- Eggs: Divide the eggs with care, keeping the whites and yolks separated. You will need each at different steps of making this cake roll ice cream recipe.
- Sugar:Â The sugar will also be used at various steps of the recipe, though dividing it is a lot easier than the eggs!
- Cake flour:Â It’s a good idea to use actual cake flour, not all-purpose flour, as the lower protein content and finer milling of cake flour will improve the texture of the finished cake.
- Baking cocoa:Â Baking cocoa isn’t sweetened like regular cocoa powder, so don’t substitute cocoa powder or it will change the flavor of the cake.
- Baking powder:Â A little baking powder goes a long way, increasing the volume and airiness of the cake. That’s especially important in a cake that will be frozen, as you don’t want it coming out like a brick of ice.
- Jam: A strawberry or raspberry jam is the best choice for this ice cream cake roll, as these flavors complement the other ingredients. A multi-berry jam works too, but avoid grape or blueberry jams on their own.
- Vanilla ice cream: You want the ice cream decently softened before you try to spread it out, so plan ahead—about 15 minutes at room temperature should do it.
- Confectioners’ sugar:Â What would a fancy ice cream cake roll be without a dusting of powdered sugar?
- Hot fudge and whipped toppings:Â These are optional, of course, and can be added to servings on an individual basis, but they definitely add flavor.
Directions
Step 1: Separate the eggs
Carefully crack and separate the eggs, then place the egg whites in a large bowl. Let them stand at room temperature for 30 minutes. Meanwhile, line a greased 15x10x1-inch baking pan with parchment paper; grease the paper and set the pan aside. You can also pre-heat your oven to 375ºF.
Step 2: Beat the yolks and sugar, add the dry ingredients
In the bowl of a stand mixer, beat the egg yolks and half a cup of sugar on high speed for five minutes, or until it is thick and lemon-colored. Sift the flour, cocoa, baking powder and salt together twice, then gradually add this mixture to the yolk-and-sugar blend and mix everything together well—the batter will be very thick.
Step 3: Beat the egg whites with sugar
In a large bowl with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, adding a tablespoon at a time, and run the mixer on high until stiff peaks form. Stir a third of the thickened egg whites into the batter, combining it well, then fold in the remaining whites, barely combining the ingredients.
Step 4: Bake the cake
Spread the batter evenly into your prepared pan, then pop the cake into the oven at 375º. Bake the cake for 10 to 12 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean. Cool it in the pan for five minutes.
Step 5: Roll up the cake
Once the cake is a bit cooler, invert it onto a clean, dry kitchen towel dusted with confectioners’ sugar. Gently peel off the paper, then roll up the cake in the towel, jelly-roll style, starting with a short side. Place the rolled cake on a wire rack to cool fully.
Step 6: Unroll, add jam and ice cream, and roll again
Unroll the cooled cake and spread the jam to within 1/2 inch of the edges. Then top it evenly with ice cream. Roll the cake up again, this time without the towel. Place the rolled cake seam-side down on a platter, cover it and freeze it for at least four hours before slicing.
Step 7: Slice and serve
Once the cake has had time to freeze fully, it’s ready to be enjoyed. Dust it with confectioner’s sugar, then slice it and serve, ideally with hot fudge and whipped topping as options.
Ice Cream Cake Roll Variations
- Use a different ice cream: Vanilla ice cream and chocolate cake go together beautifully, of course, but that doesn’t mean there’s no room for variation. You can use chocolate ice cream, strawberry ice cream, chocolate chip cookie dough or any flavor you like, within reason—no orange sherbet, please!
- Skip the jam:Â Some people don’t care for the jam in this cake roll recipe, so feel free to leave it out if you prefer. It does add a bit of sweetness and flavor, but it’s hardly the main event.
How long can you store an ice cream cake roll?
Your ice cream cake roll will keep well in the freezer for two months. Just make sure to tightly wrap it in airtight packaging and try not to expose it to warmer temps, as with frequent opening of the freezer, as that can cause freezer burn and damage the consistency.
Ice Cream Cake Roll Tips
How do I stop my cake from cracking when I roll it?
It’s important that you do the initial roll while the cake is still warm, or else it will almost surely crack as you roll it. Also, be sure to let the cake cool fully once it is rolled, so it assumes that curled shape. When you unroll it to add the jam and ice cream, don’t try to force it flat; open it just enough to add those layers.
Can I use parchment paper to roll a cake instead of a towel?
Yes, parchment paper will work fine if you don’t have a clean kitchen towel handy. Just be sure to coat the paper generously in confectioner’s sugar so the cake doesn’t stick.
Should I leave a cake roll with ice cream out at room temperature before slicing?
Yes, but not for more than 10 minutes, and potentially for only five minutes, if the room is on the warmer side. Whereas large ice cream cakes may need 30 minutes to sit before being sliced, an ice cream cake roll needs much less time.
