Creating a stunning Ice Cream Cake Roll is a delightful culinary adventure that brings together the best of both cake and ice cream into one beautifully presented dessert. You’ve likely admired these exquisite creations in grocery store freezers or at your favorite ice cream parlor, perhaps wondering how such a magnificent dessert comes to life. The mystery ends here! Get ready to unlock the simple joys of crafting your very own homemade ice cream roll, a treat that’s as fun to make as it is to eat.
Growing up, the arrival of summer meant one thing: my mom’s legendary ice cream cake roll. It wasn’t just a dessert; it was a cherished tradition, the undisputed highlight of warm evenings and family gatherings. I remember the wistful feeling when she’d mention making it for guests, and my brother and I would jokingly protest, “Hey! That’s not fair, you haven’t made it for us in ages!”
She always made it up to us, and one Christmas Eve, she surprised us with this nostalgic treat. It was then that I fell in love with it all over again, rediscovering its simple magic. That moment solidified my resolve: I absolutely had to learn to make one myself, perhaps starting with a festive version for Valentine’s Day!
The Allure of the Ice Cream Cake Roll: A Perfect Blend
An ice cream cake roll is more than just a dessert; it’s a delightful fusion of textures and flavors. Imagine a delicate, moist sheet of cake, generously spread with creamy, dreamy ice cream, then expertly rolled into an elegant spiral. Each slice reveals layers of soft cake and luscious ice cream, offering a mouthful of pure bliss. It’s an impressive centerpiece for any celebration, yet surprisingly straightforward to prepare at home. This rolled delicacy stands out from traditional layered ice cream cakes due to its unique presentation and the harmonious bite of cake and ice cream in every forkful. Whether you call it an ice cream jelly roll, an ice cream log cake, or simply an ice cream roll, its charm is undeniable.
Mastering the Art: How To Make Ice Cream Cake Rolls
Embarking on the journey to create your own homemade ice cream cake roll is an incredibly rewarding experience. The process is significantly streamlined when you utilize a proper jelly roll pan for baking the cake. This specialized pan, typically 10 by 15 inches with shallow sides, ensures a perfectly uniform and thin layer of cake. This consistent “mat” is absolutely essential, providing a stable and flexible base that makes rolling up your delicious ice cream filling much simpler and more successful.
While the classic ice cream roll focuses on cake and ice cream, you have the creative freedom to add other delectable layers. Many traditional rolled cakes, such as jelly cake rolls or some variations of Swiss Cake Rolls, feature a vibrant layer of fruit jelly or preserves. This addition introduces a tangy counterpoint to the sweetness of the cake and ice cream, elevating the flavor profile and adding another dimension of texture. Don’t hesitate to experiment with different fruit fillings to customize your ice cream cake roll to your personal taste and the occasion.
Unraveling the Nomenclature: Swiss Roll vs. Jelly Roll vs. Roulade
When it comes to rolled cakes, names can sometimes be a bit of a culinary crossword puzzle, often depending on geographical origin. In the United States, a rolled cake, especially one filled with cream, jam, or ice cream, is commonly known as a jelly roll. However, if you cross the Atlantic to Great Britain, you’ll typically hear these delightful confections referred to as “Swiss Rolls.” Adding another layer of international flair, the French term for a rolled dish, whether savory or sweet, is “roulade,” and it’s not uncommon to hear this term applied to cake rolls as well.
The distinctions can sometimes get a little intricate. For instance, a roulade doesn’t always have to be cake-based; it can also be made from meat, pastry, or even vegetables. Similarly, not every Swiss roll necessarily contains jelly; many are filled with cream or chocolate ganache. However, for our purposes, we’ll keep it beautifully simple: a cake rolled with a delicious filling, whether it’s called a jelly roll, a Swiss roll, or a roulade, promises a universally delicious experience. The delightful combination of cake and ice cream transcends all linguistic barriers, remaining a beloved treat in any language.
The Secret to a Seamless Roll: Avoiding Cracks
One of the most common concerns when making a rolled cake is preventing it from cracking. The key to a perfectly smooth, unblemished roll lies in a somewhat counter-intuitive step: roll the cake while it is still hot! This might sound a little daring, but it’s a time-tested technique that ensures flexibility.
Here’s why it works and how to execute it flawlessly: As the cake cools, its structure sets, making it brittle. Rolling it while warm allows the cake to retain its pliability. A clean, lint-free kitchen towel (like a flour sack towel or tea towel) plays a crucial role here. Lay the hot cake onto a powdered sugar-dusted towel and immediately roll it up. The towel helps absorb any excess moisture, preventing the cake from becoming soggy, while simultaneously maintaining enough moisture for it to remain flexible. When you later unroll it to add the ice cream, it will have “learned” its curved shape, making the final re-rolling process much easier and significantly reducing the risk of cracks, regardless of whether you’re filling it with ice cream, jelly, or any other delicious filling you choose.
Beyond the rolling technique, **preventing overbaking** is paramount. An overbaked cake will be dry and crumbly, almost impossible to roll without it falling apart – think of it more like a giant cookie! Aim for a cake that is moist and springs back slightly when gently touched. This perfect texture is your best friend for a successful roll. Also, when it’s time to spread the ice cream, ensure it is softened to an easily spreadable consistency. Ice cream that is too firm and cold can cause the delicate cake to tear as you spread it. You’ll need to work quickly during this step, as ice cream melts rapidly, but don’t fret! The entire ice cream cake roll goes back into the freezer to firm up beautifully once assembled.
Key Ingredients for Your Delectable Ice Cream Cake Roll
The magic of my Mom’s chocolate ice cream roll begins with a simple yet incredibly delicious homemade chocolate cake. Don’t let the “from scratch” part intimidate you; the ingredients are remarkably basic and readily available, proving that the best desserts often require the simplest components.
- All-Purpose Flour: The foundation of our cake, providing structure and tenderness.
- Cocoa Powder: Infuses the cake with that rich, deep chocolate flavor we all adore. Choose a good quality unsweetened cocoa for the best results.
- Baking Powder: The leavening agent that helps our cake rise to a light and airy texture, making it perfect for rolling.
- Salt: A pinch of salt enhances all the other flavors, particularly the chocolate, balancing the sweetness.
- Eggs: Provide structure, richness, and help bind the ingredients together. Beating them properly is key for a light cake.
- Sugar: Granulated sugar is used in the cake batter for sweetness, while powdered sugar is essential for dusting the cake before rolling, preventing sticking.
- Water: Adds moisture to the cake batter, contributing to its soft, pliable texture.
- Vanilla Extract: A crucial flavor enhancer, complementing the chocolate beautifully.
- Vanilla Ice Cream: The star of our filling! I personally love the depth of flavor from vanilla bean ice cream, but this is where you can truly customize your roll. Feel free to switch it up with your favorite flavor – strawberry, mint chocolate chip, coffee, or even a dairy-free alternative for a twist!
For an extra touch of elegance and flavor, cherry pie filling and fresh mint are optional but highly recommended garnishes. The vibrant red of the cherries and the refreshing green of the mint create a beautiful contrast, making the dessert visually appealing. Fresh berries, such as raspberries or sliced strawberries, would also be a gorgeous and delicious alternative!
Step-by-Step Guide: Crafting Your Perfect Ice Cream Roll
Follow these detailed instructions to create an exquisite ice cream cake roll that will impress everyone!
Step One: Prepare the Pan. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it covers the bottom and slightly extends up the sides. Grease the parchment paper thoroughly with shortening (like Crisco) using a paper towel. This crucial step prevents sticking and allows for easy removal of the baked cake. Set the prepared pan aside.
Step Two: Beat the Eggs. In a large mixing bowl, using an electric mixer, beat the eggs on high speed for exactly 5 minutes. They should transform into a thick, pale lemon-colored, and very fluffy mixture. This aeration is vital for a light cake texture.
Step Three: Combine Wet Ingredients. Reduce the mixer speed to low. Gradually beat in the granulated sugar, water, and vanilla extract until just combined. Be careful not to overmix at this stage.
Step Four: Fold in Dry Ingredients. In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gradually add the sifted dry ingredients into the wet egg mixture. Mix on low speed until the batter is smooth and fully combined, scraping down the sides of the bowl as needed. Again, avoid overmixing to keep the cake tender.
Step Five: Bake the Cake. Pour the cake batter into the prepared jelly roll pan and spread it evenly across the parchment paper using an offset spatula or the back of a spoon. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Absolutely do not overbake! An overbaked cake will be dry and crack easily when rolled.
Step Six: Initial Roll (While Hot!). As soon as the cake comes out of the oven, generously dust a clean, lint-free tea towel (or flour sack towel) with powdered sugar. Immediately invert the hot cake onto the sugar-dusted towel. Carefully peel off the parchment paper from the bottom of the cake. If the edges are slightly rough or too firm, trim them gently while the cake is still warm. Then, starting from one short end, carefully roll the hot cake (along with the towel) “jelly-roll style.” This pre-shaping prevents cracking. Allow the rolled cake, still wrapped in the towel, to cool completely on a wire rack. This might take 30-60 minutes.
Baker’s Tip: For an alternative flavor and visual, my Mom sometimes dusts her cake roll with cocoa powder instead of powdered sugar. Both methods work wonderfully, so choose whichever you prefer for your ice cream roll!
Step Seven: Prepare the Ice Cream. While the cake is cooling, remove the vanilla ice cream from the freezer and let it soften at room temperature for about 10-15 minutes, or until it’s soft enough to spread easily but not completely melted. This ensures it won’t tear the cake or become too runny.
Step Eight: Fill and Re-Roll. Once the cake is completely cool, carefully unroll it from the towel. Spread the softened ice cream evenly over the surface of the cake, leaving a small border (about half an inch) around the edges, especially the far short end. Be mindful not to apply the ice cream too thickly, as it will squish out when you re-roll. Work efficiently to prevent the ice cream from melting excessively.
Step Nine: Freeze to Set. Starting from the short end closest to you, carefully re-roll the cake, this time with the ice cream filling. Roll it tightly but gently. If any ice cream squishes out, simply scrape it off. Once rolled, wrap the entire cake roll tightly in plastic wrap, ensuring no air can get in. This prevents freezer burn and helps the cake maintain its shape. Place the wrapped ice cream cake roll in the freezer for at least 4 hours, or preferably overnight, until it is completely firm.
Step Ten: Slice and Serve. When ready to serve, remove the ice cream cake roll from the freezer a few minutes before slicing to allow it to soften just slightly. Carefully unwrap it and slice into beautiful rounds. While delicious on its own, adding garnishes like cherry pie filling and fresh mint leaves truly elevates its festive appeal. This makes it an ideal dessert for special occasions like Valentine’s Day, Christmas, or even a summer Fourth of July celebration! Enjoy your perfectly crafted homemade ice cream cake roll!
Love this Recipe? Pin It for Later!
Don’t let this incredible ice cream cake roll recipe get lost! Save it to your favorite Pinterest board so you can easily find it whenever the craving for a show-stopping homemade dessert strikes. Pin it now and be ready to create a memorable treat for your next family gathering or special occasion!
Understanding Your Tools: What Size is a Jelly Roll Pan?
A jelly roll pan is an indispensable tool for achieving the perfect thin, flexible cake base needed for any rolled cake. Typically, a standard jelly roll pan measures approximately 10 inches by 15 inches (25 x 38 cm) with sides that are usually around 1 inch deep. While they may resemble standard rimmed baking sheets, there’s a key distinction: conventional sheet pans are generally larger, often measuring 18×13 inches (half-sheet pan) or more. This difference in size is crucial.
If you find yourself in a pinch without a dedicated jelly roll pan, you could technically use a standard-sized baking sheet. However, be aware that the cake batter will spread thinner over the larger surface area. This will result in a much thinner cake, which means you’ll need to **significantly adjust the baking time**, likely reducing it to prevent overbaking and dryness. For optimal results and the easiest rolling experience, investing in a proper jelly roll pan is highly recommended. Both jelly roll pans and sheet pans typically feature depths ranging from half an inch to about two inches, but the 10×15 size is specifically designed for cakes meant to be rolled.
Why You’ll Adore This Homemade Ice Cream Cake Roll
This homemade ice cream cake roll isn’t just a dessert; it’s an experience. Its simplicity belies its impressive appearance, making it a perfect project for bakers of all skill levels. Here’s why you’ll love adding this recipe to your repertoire:
- Impressive Presentation: The beautiful spiral of cake and ice cream in every slice is guaranteed to garner compliments at any potluck, party, or family dinner.
- Customizable Flavors: While vanilla ice cream provides a classic foundation, the ability to swap in any ice cream flavor opens up endless possibilities for personalization. Imagine a strawberry ice cream roll for spring, or a coffee ice cream roll for an adult dinner party!
- Perfect for Any Occasion: From a simple summer treat to a festive holiday dessert, the ice cream cake roll is versatile. Its elegant form makes it suitable for celebrations, while its cool, refreshing nature is ideal for warmer weather.
- Nostalgic Comfort: For many, like myself, this dessert evokes fond memories of childhood. Creating it at home allows you to carry on traditions or start new ones, making it more than just a sweet treat.
- Make-Ahead Convenience: The ice cream cake roll needs time in the freezer to set, making it an excellent make-ahead dessert. Prepare it a day or two in advance, freeing up your time on the day of your event.
With its moist cake, creamy filling, and elegant presentation, this easy ice cream cake roll recipe is sure to become a beloved favorite in your home. Get ready to enjoy the satisfaction of creating a truly special dessert from scratch!
Need More Rolled Cake and Ice Cream Dessert Inspiration?
If you’ve fallen in love with the concept of rolled desserts and cool, creamy treats, you’re in for a delight! Explore these other fantastic recipes that offer similar elegance and deliciousness, perfect for expanding your dessert repertoire:
- Strawberry Icebox Cake (pictured above)
- Grasshopper Pie Ice Cream
- Fried Ice Cream Pie
- Banana Cream Jelly Roll
- Banana Split Jelly Roll Cake
- Chocolate Chip Cookie Dough Ice Cream Cake
- Coffee and Donuts Ice Cream
Ready to create this beautiful homemade Ice Cream Roll? Let’s get baking and rolling! 
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Print Recipe
Ice Cream Cake Roll
Equipment
- Offset Spatula
- Kitchenaid Stand Mixer
- KitchenAid Hand Mixer
- 15 x 10 x 1-Inch Cookie/Jelly Roll Pan
- Aunt Martha’s White Flour Sack Dish Towels
Ingredients
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1.5 quart container vanilla ice cream
- For serving: cherry pie filling and fresh mint leaves for garnishing if desired.
Instructions
- Preheat oven to 375 degrees F (190°C). Line a jelly roll pan with parchment paper, greased with shortening (Crisco). Set aside.
- Using an electric mixer, beat eggs for 5 minutes until they are thick and lemon-colored.
- Turn mixer to low and beat in sugar, water, and vanilla extract.
- Sift dry ingredients (flour, cocoa powder, baking powder, salt) into the egg mixture and mix until smooth and combined. Do not overmix.
- Spread the cake batter evenly into the prepared jelly roll pan.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake!
- When the cake comes out of the oven, dust it generously with powdered sugar (or cocoa powder) over a clean tea towel. Carefully invert the hot cake onto the towel. Gently peel the parchment paper from the cake bottom. If you have rough edges, trim them while the cake is still hot.
- While the cake is still hot, roll it up “jelly-roll style” in the tea towel. Cool completely on a wire rack.
- Soften the ice cream so that it is easy to work with before adding to the cake (about 10-15 minutes at room temperature).
- Carefully unroll the cooled cake. Spread softened ice cream in an even layer over the top of the cake. Do not go all the way to the end edges, and avoid spreading it on too thick, as it will squish out when you roll it. Work quickly.
- Starting at one short end, roll the cake back up, “jelly roll” style. Scrape off any excess ice cream. Wrap the finished roll tightly in plastic wrap and place in the freezer until it’s completely frozen and firm (at least 4 hours, or overnight).
- When ready to serve, remove from the freezer a few minutes before slicing. Slice and serve.
- Garnish with fresh mint and cherry pie filling if desired for a beautiful presentation.
Notes
For a different aesthetic and subtle flavor, you can dust the cake with cocoa powder instead of powdered sugar before the initial roll.
Nutrition
This recipe is proudly shared as part of a #ChocolateWeek event! Many of my fellow food blogger friends are celebrating the upcoming Valentine’s Day by sharing their wonderful chocolate recipes. Take a peek at all the amazing chocolate-inspired dishes shared by other bloggers for Valentine Chocolate Week:
- Brownie Mix Cookies from Kathryn’s Kitchen Blog
- Brownie Muffins from Cheese Curd In Paradise
- Chocolate Caramels from Jolene’s Recipe Journal
- Chocolate Chocolate Chip Cookies from Palatable Pastime
- Chocolate Meringue Pie from Cindy’s Recipes and Writings
- Chocolate-Covered Brownie Hearts from The Redhead Baker
- Easy Black Forest Bundt Cake from Blogghetti
- Easy Chocolate Mousse from Devour Dinner
- Easy Peanut Butter and Dark Chocolate Fudge from The Spiffy Cookie
- Easy White Chocolate Cranberry Coconut Bars from Family Around the Table
- Homemade Chocolate Syrup from Art of Natural Living
- Hot Chocolate Fudge from Hezzi-D’s Books and Cooks
- Ice Cream Cake Roll from An Affair from the Heart
- Icebox Mocha Cake from A Kitchen Hoor’s Adventures
- Orange Curd Brownies from Karen’s Kitchen Stories
- Pork Tenderloin with Chocolate Molasses Gravy from A Day in the Life on the Farm
- Red Velvet Pancakes from That Recipe
- Starbucks White Hot Chocolate from The Fresh Cooky
- Valentine Treat Board from Magical Ingredients
- White Chocolate Blondies from Shockingly Delicious