Introduction

Looking for a simple and nostalgic dessert? Try making this delectable Ice Cream Cake Roll. With minimal cracks and the option to fill it with any ice cream flavor you like, it’s a treat that will bring back childhood memories.

Pan Size

For optimal results, I recommend using a 10″ X 15″ jelly roll pan, although an 11.5″ X 17.4″ cookie sheet will also work. If you’re skilled at flipping cakes, you can use an oversized cooling rack, but most of us will need a larger surface to invert the cake without any mishaps.

Rolling the Hot Cake

To prevent the cake from sticking to itself when rolled, I suggest sprinkling the cooked cake with powdered sugar or cocoa powder before turning it out onto a large flour sack towel. This step ensures a seamless and visually appealing finish. Remember to sprinkle the bottom of the cooked cake as well to avoid sticking when it cools. Carefully roll the cake in the towel, starting with one short end.

Unroll the Cooled Cake

Once the cake has completely cooled, gently unroll it, but leave it on the towel. You’ll need the towel later to assist with rolling it back up. Don’t worry if the end stays slightly curled; it won’t affect the taste or appearance of the final dessert. Some cracks may appear when unrolled, but fear not! These will be concealed within the cake.

Filling the Cooled Cake

Grab a box of your favorite ice cream flavor from the freezer and open it completely, so it resembles a square of ice cream. Using a large knife, slice the ice cream into 1/4 to 1/2-inch-thick slices. Alternatively, you can allow the ice cream to soften slightly and spread it onto the cake. I personally prefer the slice and place method. Fill the tight curl at one end of the cake first. If that part doesn’t unroll easily, don’t fret! Simply cut one of the ice cream slices into smaller pieces and pack it in. Proceed by lining up the ice cream slices alongside the cake, placing them as close together as possible. Leave about an inch of empty space on the sides; the ice cream will fill it as you roll.

Rolling the Filled Cake

Starting with the end that was initially reluctant to lay flat, tightly roll the cake. This step allows the ice cream to blend perfectly with the cake. Wrap the cake roll in plastic wrap and place it in the freezer until the ice cream sets, usually around 3 hours or overnight, depending on your freezer’s temperature.

Serving

When the ice cream roll has solidified, remove it from the freezer and let it sit for 5 to 10 minutes before serving. This will make it easier to slice neat and beautiful servings. Keep in mind that the end pieces might not look as perfect as the middle ones, but they taste just as amazing. If presentation matters, you can trim them off or save them for personal enjoyment. For effortless cutting, heat your knife under hot water, dry it, and then slice through. Adjust the thickness of the ice cream to your preference, which will affect the overall thickness of the cake log. Lastly, using cocoa powder instead of powdered sugar will enhance the appearance and taste of the finished cake.

Make your dessert-time more exciting with this delightful Ice Cream Cake Roll. Don’t forget to visit Ice Cream for more frozen treats!

Note: This article is part of a larger collection of dessert recipes. Explore more mouth-watering options such as White Wedding Cake, Daiquiri Ice, Cream of Coconut Poke Cake, Cherry Delight, and Cream Horns.