Ice Cream Cake Roll

Recipe

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Recipe for an Ice Cream Cake Roll that’s simple to make, has minimal cracks and can be filled with any ice cream flavor you like.

~ Beth

American

Cuisine:

Servings:

7 h 30 min

Total Time:

8

Ingredients

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1-5

– Preheat oven. Coat a baking pan with baking spray. – Line pan with parchment paper or wax paper. – Spray paper with more baking spray. – In a small bowl, mix together the flour, cocoa, baking powder, and salt. – In a large bowl, beat the eggs until thick and light colored.

6-10

– Add sugar a little at a time, mixing until incorporated. – Add water and vanilla, mix until blended. – Add the dry ingredients that have been previously combined. – Beat until batter is smooth. – Pour into cake pan and smooth out the batter.

11-13

– Bake until a toothpick inserted in the center of the cake comes out clean or with a few crumbs. – Loosen the edges of cake from the pan. – Sprinkle powdered sugar or cocoa over the top of the cake.

14-19

– Place a towel over cake. – Cover with a cooling rack. – Invert the cake. – Slowly and gently remove the paper from the bottom of the cake. – Sprinkle the bottom of the cake with powdered sugar. – Cut off edges of cake if crusty.

20-22

– Roll the cake, starting with the short end, keeping the towel between the rolls. – Cool the cake on the cooling rack. – Once completely cool, gently unroll the cake and remove the towel.

23-25

– Remove the box of ice cream from the freezer. – Open the box at all openings so there is a block of ice cream. – Slice ice cream. 

26

– Place on the unrolled cake.

27

– Re-roll the cake. 

&

– Wrap tightly in plastic wrap. – Place in freezer and allow ice cream to refreeze. 

Enjoy!

Another recipe I am sure you will enjoy (tap the image to go to the blog):

Strawberry Shortcake Cake