How to Make an Irresistible Ice Cream Roll Cake

Video recipe for ice cream roll cake

ice cream roll cake

This recipe holds a special place in my heart. It’s the ice cream roll cake that my mom used to make for my birthdays when I was a child. And now, after 14 years of making it for my own kids, I want to share this delightful treat with all of you.

What Makes an Ice Cream Roll Cake?

An ice cream roll cake is like a jelly roll or Swiss roll cake, but instead of using jelly or buttercream, you use ice cream. In our family, we like to use two different flavors of ice cream to double the fun. However, you can also use just one flavor inside the roll and dust it with powdered sugar like a traditional jelly roll cake.

Essential Cooking Skills for an Ice Cream Roll Cake

To make this cake, you’ll need to master three important cooking skills. Let’s dive into each one:

How to Separate an Egg

Separating an egg involves separating the egg white from the yolk. Crack the egg over a bowl, gently transfer the yolk back and forth between the two halves of the shell, and let the egg white fall into the bowl. If you’re not comfortable with this technique, you can find other methods, but this one has always worked for me.

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How to Form Ribbons with Eggs

When a recipe calls for beating eggs and sugar until they form “ribbons,” it means you want to add air to the mixture to help the cake rise and create a fluffy texture. Beat the eggs and sugar until the mixture becomes lighter in color, triples in volume, and ribbons form when you lift the beater or whisk attachment.

How to Fold Ingredients into a Cake Batter

Once you’ve added air to the eggs, you’ll want to preserve it. Folding is the technique used to incorporate the other ingredients into the batter without deflating it. Use a rubber spatula or a large, flat metal spoon to gently run along the side of the bowl, folding the mixture at the bottom onto the top. Keep repeating this folding motion until the ingredients are just combined.

Let’s Make an Ice Cream Roll Cake!

First, we’ll make the vanilla sponge cake, which serves as the base for this delightful dessert. Pay attention to the steps, as the cake can be fragile and you’ll be handling it quite a bit.

  1. Preheat the oven to 350 degrees. Grease the baking sheet with butter and line it with parchment paper. Boil a small amount of water in a pot.

  2. Separate one egg, discarding the egg white. Place the yolk in a heat-safe mixing bowl and add the other three eggs, sugar, and vanilla. Set the bowl over the boiling water for a few seconds to warm the mixture.

  3. Remove the bowl from the heat and beat the mixture on medium to high speed for 5-6 minutes. It should triple in volume and form ribbons.

  4. Sift the flour into the batter and fold it in gently. Add the melted butter and mix until combined.

  5. Pour the batter onto the prepared baking sheet, spreading it out evenly. Bake for 11-13 minutes until lightly golden at the edges.

  6. After removing the cake from the oven, let it sit for 5 minutes. Place another piece of parchment paper on top and flip the cake onto it. Remove the original parchment paper and loosely cover the cake. Let it cool until barely warm.

  7. Once the cake has cooled, tightly roll it lengthwise, enclosing it with the parchment paper. Refrigerate until ready to assemble.

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To assemble the cake:

  1. Take the ice cream out of the freezer to soften. Unroll the cake and remove the top parchment paper.

  2. Spread your desired flavor of ice cream evenly over the cake.

  3. Gently roll the cake again, removing the bottom parchment paper as you go. Place the rolled cake on a serving platter.

  4. If desired, cover the outside of the cake with another flavor of ice cream or sorbet. Alternatively, you can leave it as is and sprinkle powdered sugar on top before serving.

spreading ice cream on the inside of the roll
Spreading ice cream on the inside of the roll

ice cream inside ice cream roll cake
Spread out the ice cream

ice cream on top of roll cake
Spreading ice cream on top of the roll cake

ice cream spread on top of roll cake
Ice cream spread on top of the roll cake

Place the ice cream roll cake back in the freezer, lightly covered with plastic wrap if it will be waiting for more than an hour, until ready to serve. If you prefer powdered sugar as a topping, sift it over the cake just before serving.

If you enjoy this recipe, be sure to check out more easy-to-make recipes in our Ice Cream Recipe Directory. And for additional cooking tips and tricks, don’t miss our library of how-tos!

Remember, an ice cream roll cake is not just a delicious dessert; it’s a celebration of love, creativity, and the joy of sharing.

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