I still remember the first time I stumbled upon the magic of an ice cream cake roll — it was during a scorching summer afternoon when my kids were begging for something cool and sweet, but quick. Regular cake felt too heavy, and straight-up ice cream seemed too simple for the occasion. That’s when I whipped up this dreamy dessert, which feels like a whimsical cross between a classic Swiss roll and an indulgent ice cream cake. If you’ve ever adored the soft sponge of a rolled cake with a deliciously creamy center that melts just right, the ice cream cake roll will steal your heart too — it’s like the best of both worlds! Seriously, it disappears in minutes at my house, and I swear it’s my go-to whenever I want a crowd-pleaser that feels fancy but is pure easy comfort.
What is an Ice Cream Cake Roll?
Think of an ice cream cake roll as a joyful mashup of two of life’s sweetest pleasures: a light, fluffy sponge cake that’s delicately rolled around a luscious swirl of ice cream. It’s essentially a frozen roulade, but with that dreamy creamy inside that ice cream lovers crave. The idea here is simple — instead of layering cake with frosting, you wrap that softness around ice cream, freeze it into perfection, and slice it like a show-stopping dessert log. It’s the kind of treat that makes you feel like you’re celebrating, even if it’s just a regular Tuesday evening. The “cake roll” part comes from the traditional rolled sponge, but swapping buttercream for ice cream inside takes it somewhere new and exciting. You don’t need to be a pro baker to pull this off, either — it’s surprisingly approachable and endlessly adaptable.
Why you’ll love this recipe?
What I love most about this ice cream cake roll is that it tastes like it took hours to make, but it really doesn’t. First, the flavor profile is a total homerun every time — the cake is tender with just a hint of vanilla or chocolate, balancing perfectly against the rich, cool ice cream filling. It’s like every bite is a mini celebration of creaminess meeting crumb. But beyond flavor, this recipe is wonderfully simple. With just a few ingredients and basic tools, you can whip it up even on a busy weekday when everyone’s clamoring for something sweet.
Cost-wise, it’s surprisingly budget-friendly. Most of the ingredients are pantry staples — flour, eggs, sugar — plus good-quality ice cream, which I think is worth investing in because it really shines here. I’ve swapped store-bought for homemade ice cream too, which turned out fantastic if you have the time. Another thing that’s pretty amazing? This ice cream cake roll is incredibly versatile. You can play around with different ice cream flavors, add fresh fruit inside, or even drizzle a chocolate ganache on top for extra flair. It took a few tries for me to perfect the balance of cake softness and ice cream firmness, and now it’s a total lifesaver when my kids want dessert post-dinner or when friends drop by unexpectedly.
How do I make an Ice Cream Cake Roll?
Quick Overview
Making this ice cream cake roll is a bit like making a sponge cake roulade — but with a twist! You bake a thin, tender cake layer, gently spread a softened ice cream filling over it, then roll it up tight. After a quick freeze to set everything together, it’s glazed or dusted and sliced for serving. The beauty of this method is in its simplicity; no complicated layers or frosting battles, just straightforward baking and a cool finishing touch. Trust me, it feels way more fancy than it actually is!
Ingredients
For the Main Batter:
- 3 large eggs (room temperature for better volume)
- ¾ cup granulated sugar — I sometimes do half brown sugar for a hint of caramel notes
- ½ cup all-purpose flour (sifted to keep it light)
- ¼ cup cornstarch (helps the cake stay tender and springy)
- 1 tsp vanilla extract (pure is best here, trust me)
- A pinch of salt to balance sweetness
For the Filling:
- 2 cups of softened ice cream — any flavor works, but vanilla or chocolate swirl are classic favorites
- Optional: ½ cup finely chopped fresh fruit or nuts for texture
- If you want an extra layer, a thin spread of jam or Nutella works wonders
For the Glaze:
- ½ cup powdered sugar
- 1-2 tbsp milk or cream (adjust for desired thickness)
- Optional: 1 tsp lemon juice or vanilla extract to brighten the flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a jelly roll pan (roughly 10×15 inches) with parchment paper, making sure it covers all sides to help with easy rolling later. Lightly butter the paper or spray it with non-stick spray so the cake doesn’t stick. This step always makes a huge difference — I learned the hard way once when my cake tore during rolling because of sticky parchment.
Step 2: Mix Dry Ingredients
In a bowl, sift the flour and cornstarch together with the pinch of salt to get rid of any lumps and to aerate the mixture. This keeps your cake super light and delicate, which is exactly what you want for a cake roll.
Step 3: Mix Wet Ingredients
In a separate large bowl, beat the eggs and sugar together until the mixture triples in volume and looks pale and fluffy — it took me a couple tries to get the timing right with my mixer. Add vanilla extract and give one last quick mix to combine well.
Step 4: Combine
Gently fold the dry ingredients into the wet mixture in batches, careful not to deflate the eggs. You want a smooth batter but don’t overmix — think softly blended rather than dense. If it gets too thick, your cake won’t be as tender or flexible when rolling.
Step 5: Prepare Filling
Let your ice cream soften just enough so it’s spreadable but not melting into a puddle. If you want to add fruit or nuts, fold them in gently. This filling can be the canvas for so many variations, and I’ve had fun switching between classic vanilla, mint chocolate chip, and even coffee flavors.
Step 6: Layer & Swirl
Pour the batter into the prepared pan and smooth it out evenly. Bake until just golden and springy to the touch — about 12–15 minutes. When cool enough to handle but still warm, spread the softened ice cream evenly over the cake. If you’re feeling creative, swirl in a little jam or chocolate sauce before rolling to create a beautiful marbled effect.
Step 7: Bake
Baking really depends on your oven, so keep a close eye after 10 minutes. The cake is done when it springs back gently and no longer sticks to a toothpick. I’ve found if you overbake, the cake can crack during rolling which is a bummer, so timing is everything here.
Step 8: Cool & Glaze
Once rolled (using the parchment paper to help), pop the whole thing in the freezer for at least 2 hours to firm up. When ready, whisk together the glaze ingredients to a thick-but-pourable consistency and drizzle it over the frozen roll. The glaze adds a little zing and makes it look so pretty — like you bought it from a fancy bakery.
Step 9: Slice & Serve
Use a sharp knife warmed under hot water and dried for clean slices. Serve chilled for that perfect combo of soft cake and creamy ice cream. I like to cut it into thick slices because my kids like a hefty piece to savor.
What to Serve It With
For Breakfast: A small slice with your early morning coffee can feel like a special treat — especially on weekends when you want to start slow and sweet. A dollop of whipped cream and a sprinkle of toasted nuts take it to the next level.
For Brunch: Plate it alongside a fresh berry salad and jazz it up with a sprig of mint. Pair it with iced tea or light prosecco if you’re feeling fancy — trust me, it’s unexpected and delightful.
As Dessert: This showstopper deserves the spotlight after dinner. Serve with warm berry compote or a drizzle of chocolate sauce. Guests always ask for seconds when I serve it at dinner parties!
For Cozy Snacks: When it’s just the family and the evening slow-down, slice and have it with a cup of hot cocoa or chai. The warmth of the drink against the cold ice cream roll is a little slice of heaven.
Top Tips for Perfecting Your Ice Cream Cake Roll
Zucchini Prep: (Okay, not needed here, but I once tried sneaking zucchini for extra fiber in a different roll and learned that it’s tricky without drying it extra well. Just a heads-up for veggie swap lovers!)
Mixing Advice: Don’t rush folding flour into your egg mixture — gentle and gradual wins the race here. Overmixing makes the cake dense and hard to roll, so stop as soon as you see it blended.
Swirl Customization: If you add swirls of jam or ganache, use a toothpick or skewer to gently move it around for soft, pretty marbling. Too much swirling can mix everything into one color; keep it light and artistic.
Ingredient Swaps: I’ve played with almond milk instead of dairy milk in the cake, and honestly, it gave a subtle nutty flavor and extra moistness. Gluten-free flours can work too if you add a little xanthan gum to keep things cohesive. Coconut sugar adds a nice twist if you want to swap refined sugar.
Baking Tips: Make sure your oven is properly heated — I once realized my temp was off and had to adjust baking time, which changed the texture. Middle rack usually gives even baking, but I rotate if my oven’s funny.
Glaze Variations: Try replacing lemon juice with orange zest or swap vanilla extract for a splash of almond extract for a new twist on the glaze. If you want a no-glaze option, a simple dusting of powdered sugar or cocoa powder works beautifully too.
Storing and Reheating Tips
Room Temperature: This one’s best enjoyed cold, but if you have leftovers, keeping it covered tightly on the counter for up to 2 hours is fine — any longer and the ice cream starts to melt messily.
Refrigerator Storage: Keep the ice cream cake roll in an airtight container or wrapped well with plastic wrap. It lasts great for up to 3 days, but the cake might get a little softer from condensation so slice just before serving.
Freezer Instructions: This is your best bet for longer storage. Wrap it tightly in plastic wrap, then foil, and freeze for up to a month. When you want to enjoy it, thaw in the fridge for about an hour before slicing.
Glaze Timing Advice: I like to add the glaze right before serving if refrigerated — it keeps that fresh shine. For frozen storage, glaze after thawing to avoid cracking or dullness.
Frequently Asked Questions
Final Thoughts
Honestly, this ice cream cake roll remains one of my favorite go-to desserts because it’s part nostalgia, part clever dessert, and all kinds of delicious. It hits that sweet spot between simplicity and showstopper, making you feel like a pro without the fuss. I love how every bite brings a smile — the soft sponge, the creamy melt of ice cream, and the fresh shimmer of glaze. It’s great for birthdays, summer evenings, or whenever you want to impress yourself in the kitchen. If you enjoy this, try pairing it with my homemade berry compote or chocolate ganache recipes for next-level indulgence. Can’t wait to hear how yours turns out — comments, ratings, and your own flavor twists make my day! Happy rolling!
ice cream cake roll
Ingredients
Main Ingredients
- 3 large eggs
- 0.75 cup granulated sugar
- 2 teaspoons brewed coffee or water
- 1 teaspoon vanilla extract
- 0.25 cup unsweetened cocoa powder special dark for rich flavor
- 0.25 teaspoon salt
- 1 teaspoon baking powder
- 0.75 cup all purpose flour
- powdered sugar for rolling the cake
- 4 cups strawberry ice cream or favorite flavor
- whipped cream or Cool Whip for topping
- sprinkles optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with foil and spray with flour cooking spray.
- Beat eggs on high speed for 3 minutes until frothy and dark yellow. Add sugar, brewed coffee, and vanilla extract and mix well.
- Whisk together cocoa powder, salt, baking powder, and all purpose flour. Fold into wet ingredients until just blended.
- Spread batter evenly in the prepared pan using a spatula. Bake for 10 minutes until cake springs back when lightly touched.
- While cake bakes, lay a clean kitchen towel on the counter and sprinkle generously with powdered sugar. Immediately turn the baked cake onto the towel and carefully remove foil.
- Starting at the short end, roll the cake up tightly in the towel. Let it cool completely rolled up, at least 1 hour or overnight.
- Unroll the cooled cake carefully. Let ice cream soften for 5 minutes then spread evenly over cake. Roll up cake tightly without the towel.
- Wrap the rolled cake in plastic wrap and freeze for at least 4 hours before serving.
- When ready to serve, remove plastic wrap, frost with whipped cream or Cool Whip, and top with sprinkles if desired.
- Store leftover cake slices in an airtight container and refreeze if needed. Best with Cool Whip topping.
