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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.
  • Total Time
    Prep: 45 min. Bake: 10 min. + freezing
  • Makes
    12 servings


  • 4 large 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 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
  • In a large bowl, beat egg yolks and 1/2 cup sugar on high speed for 5 minutes or until thick and lemon-colored. 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. Stir a third of the whites into batter, then fold in remaining whites. Spread evenly into prepared pan.
  • Bake at 375° for 10-12 minutes or until cake springs back when 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.
Nutrition Facts
1 piece: 184 calories, 4g fat (2g saturated fat), 72mg cholesterol, 124mg sodium, 34g carbohydrate (27g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 fat.

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  • Debbie
    Jan 28, 2017

    No comment left

  • justmeamc
    Jan 19, 2017

    I've been using this recipe for YEARS . It's never failed me. Yes, the batter is very stiff. Just follow "Stamper50"'s review and STIR in about 1/4 to 1/3 cup of the eggwhites first and then fold in the rest. I

  • Danube66
    Jun 13, 2015

    DO NOT MAKE TRY THIS RECIPE!!! I should have read the reviews before baking this...this recipe is completely off. The sugar-flour-cocoa mix forms into a hard blob and it's impossible to mix in the whites without deflating them, even if you mix the whites in in small portions. Don't waste your time and ingredients, find another cake roll recipe.

  • jenblalock
    Mar 7, 2015

    I had the exact same problem with folding in the egg whites. By thick they mean partially set cement THICK. I'd definitely suggest following Stamper50's suggestion. Wish I would've read that first. I also didn't care for the addition of the raspberry jam. Gave it an off taste and made it very hard to spread the ice cream. Won't make this one again.

  • Brenda1527
    Jul 29, 2012

    No comment left

  • Stamper50
    Apr 2, 2012

    I haven't made this yet, but have a suggestion for making egg whites easier to fold into batter. Take a small amount of the beaten egg whites and STIR into batter to loosen it up so you can fold the rest in.

  • brunetti
    May 15, 2009

    I tried making this cake, when I added the flour mixture to the eggs it was very tough and when I foled the egg whites it was lumpy, not impressed