Ice Cream Cake Roll

This Ice Cream Cake Roll is the tastiest cake roll you will ever eat because it’s an ice cream cake! This soft cake is paired with your favorite ice cream flavor and a delicious whipped topping. Mix and match your favorite flavors!

Why You’ll Love Ice Cream Roll Cakes

This cake roll is perfect for anyone in the family. My daughter loved this recipe when I first made it because she could pick whatever ice cream flavor she wanted. With this chocolate cake and whipped frosting; any ice cream fits in just right.

Traditionally, I used strawberry ice cream to make it true to its Neapolitan name, but if strawberry ice cream isn’t your thing, that’s okay! Cake Rolls can be intimidating, but this one will be done no problem, I promise. Check out the expert tips to see how I make the perfect Swiss roll cake! Whether you’re celebrating a birthday, other event, or you just want a cake, this recipe is the most fun and unique one to pick!

Ingredients Needed

• Eggs: Eggs are the reason for the fluffy cake so make sure you beat them the length of time specified. You should always use large eggs.
• Sugar: This recipe calls for granulated sugar and powdered sugar. The granulated sugar makes this recipe sweet and the powdered sugar helps the cake not stick to the towel when rolled.
• Cocoa Powder: I always use unsweetened cocoa powder but you can also use dutch-process cocoa.
• Flour: Use all-purpose flour and make sure to measure it right because it is one of the most important ingredients in a mixture like this!
• Ice Cream: Any flavor you want!
• Whipped Topping: Use whipped cream, or cool whip to accomplish this delicious topping. You can make my homemade whipped cream, or homemade whipped cream frosting.

How to make Ice Cream Swiss Roll

• Beat eggs at high speed for 3 minutes in a large bowl, until frothy and dark yellow. Mix in sugar, coffee, and vanilla extract. I recommend an electric mixer or standing mixer fitted with the whisk attachment on medium speed.
• Whisk together the dry ingredients: cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
• Spread in prepared pan. Batter will be in a very thin layer.
• While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar.
• Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely.
• Once the cake has cooled, unroll it carefully. Leave ice cream on the counter to soften for 5 minutes. Spread ice cream in an even layer on the cake. Roll up and freeze.
• When ready to serve, remove cake from the freezer and remove plastic wrap. Place on serving plate and frost with whipped cream or Cool Whip or even chocolate ganache. Top with sprinkles.

Expert Tips

• Err on the side of over baked – cake rolls roll best this way. Mine always take about 15 minutes. You know it’s done when the cake springs back when lightly pressed.
• Make sure to roll this cake while it is still warm! A cool cake will snap and break in half. It must be warm while rolling!
• Use a lot of powdered sugar to roll this cake. It might feel like too much, but the powdered sugar is a great aid in completing and rolling this dessert.
• Your cake might crack, that’s just life. I recommend covering the cracks with frosting!
• Use a rubber spatula to easily put the frosting all over the outside of the cake. When you’re spreading the frosting on the inside, I recommend using an offset spatula!

Ice Cream Cake Roll Recipe

5 from 1 vote

The perfect chocolate cake roll is filled with strawberry ice cream and topped with whipped cream for a neapolitan ice cream cake roll! Or, use your favorite flavor ice cream instead to make your perfect ice cream cake roll.

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Yield 12 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

Save RecipeSaved!Rate RecipePrint Recipe

Ingredients

 

For the Cake

• ▢ 3 large eggs
• ▢ ¾ cup (150g) granulated sugar
• ▢ 2 teaspoons brewed coffee or water
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup (20g) usweetened cocoa powder I used special dark to get that dark chocolate flavor
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ ¾ cup (93g) all purpose flour
• ▢ Powdered sugar to aid in rolling

For the Filling & Topping:

• ▢ About 4 cups Strawberry Ice Cream or your favorite flavor
• ▢ Whipped Cream or Cool Whip for topping
• ▢ Sprinkles if desired

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

Instructions

Make the Cake

• Preheat oven to 350°F. Line a jelly roll pan (10×15”) with foil and spray with cooking spray (I like to use the spray with flour).
• Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
• Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
• Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
• While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
• Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or overnight).

Assemble Cake

• Once the cake has cooled, unroll it carefully. Leave ice cream on the counter to soften for 5 minutes. Spread ice cream in an even layer on the cake. Roll up tightly, cover with plastic wrap, and re-freeze for at least 4 hours before serving.
• When ready to serve, remove cake from the freezer and remove plastic wrap. Place on serving plate and frost with whipped cream or Cool Whip. Top with sprinkles.
• (Extra cake can be placed in a resealable container and re-frozen. This works best with Cool Whip, but whipped cream will be fine too.)

Recipe Notes

Use your favorite flavor ice cream for a new flavor twist!

For tips on making a cake roll refer to this photo tutorial and these rules.

Recipe Nutrition

Serving: 1serving | Calories: 100kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 67mg | Potassium: 88mg | Fiber: 1g | Sugar: 13g | Vitamin A: 68IU | Calcium: 25mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Other Cake Roll Recipes

Cake

Mint Chip Cake Roll

Cake

Red Velvet Cake Roll

Cake

Unicorn Cake Roll

Cake

Birthday Cake Roll