Cookies and Cream Ice Cream Cake Roll
Ice Cream Cake Roll
A flexible cocoa sponge rolled around cookies-and-cream ice cream, then frozen into clean, swirled slices for a make-ahead celebration dessert.
This ice cream cake roll has the drama of a bakery dessert without a long baking project. The cake layer is a thin cocoa sponge that bakes in minutes, stays soft after freezing, and bends easily when it is rolled warm in a cocoa-dusted towel.
Cookies-and-cream ice cream gives the finished slices a clean black-and-white swirl, but the method works with mint chip, coffee, vanilla, chocolate, or strawberry. The important detail is texture: the ice cream should be spreadable but still cold enough to hold its shape.
The cake is assembled in two stages. First it cools in a towel so it remembers the rolled shape, then it is unrolled, filled, wrapped, and frozen until firm. That make-ahead rhythm makes it useful for birthdays, summer dinners, and any dessert table where oven time needs to stay short.
A light finish is enough: powdered sugar, cocoa, sprinkles, whipped cream, or warm fudge sauce can all work. Slice with a hot dry knife for the neatest spiral and return leftovers to the freezer before the filling softens.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F. Grease a 10-by-15-inch jelly roll pan, line it with parchment, grease the parchment, and dust the pan lightly with cocoa powder.
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2
Beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, then beat until soft peaks form. Add the salt and cream of tartar and continue beating until the peaks stand firm.
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3
In a separate bowl, beat the egg yolks with the brown sugar until thick, pale, and ribbon-like, about 5 minutes. Mix in the vanilla and water.
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4
Fold the whipped whites into the yolk mixture in three additions, working gently so the batter stays airy. Sift the cocoa powder, cake flour, and baking powder over the bowl, then fold just until no dry streaks remain.
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5
Spread the batter evenly in the prepared pan. Bake for 5 to 7 minutes, until the center springs back lightly and the cake begins to pull from the edges.
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6
Run a thin knife around the pan. Dust the top with cocoa, cover with a clean kitchen towel, place a flat rack or board over the towel, and invert the cake onto the towel. Peel away the parchment and trim any firm edges.
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7
Dust the exposed side with a little more cocoa. Starting from a short side, roll the warm cake up with the towel inside the spiral, then set it seam side down on a rack until completely cool, about 30 minutes.
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8
Unroll the cooled cake carefully. Spread the softened ice cream over the cake in an even layer, leaving a small border at the far edge, then roll the cake back up without the towel.
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9
Wrap the roll tightly in plastic wrap and freeze until firm, at least 2 hours or overnight. Decorate with powdered sugar or sprinkles, slice with a hot dry knife, and keep extra slices frozen.
Ingredients
- Large Eggs, separated:4
- Granulated Sugar:3 tablespoons
- Fine Sea Salt:1/8 teaspoon
- Cream Of Tartar:1/8 teaspoon
- Packed Dark Brown Sugar:1/3 cup
- Vanilla Extract:1 1/2 teaspoons
- Water:1 1/2 tablespoons
- Dutch-Process Cocoa Powder, plus more for dusting:1/4 cup
- Cake Flour:1/3 cup
- Baking Powder:1/2 teaspoon
- Cookies-And-Cream Ice Cream, slightly softened:2 1/4 cups
- Powdered Sugar or Sprinkles, for serving:2 tablespoons
Tips & Notes
- If you do not have cake flour, use 5 tablespoons all-purpose flour mixed with 1 teaspoon cornstarch.
- Soften the ice cream in the refrigerator for a controlled texture; room-temperature softening can make the edges melt before the center is spreadable.
- A cocoa-dusted towel prevents sticking without leaving white streaks on the chocolate cake.
- For cleaner slices, dip the knife in hot water and wipe it dry between cuts.
