Ice Cream Cake Roll
This ice cream cake roll is the perfect treat for any celebration. With chocolate cake, ice cream, Oreos and fudge in each bite, every fork-full is a slice of heaven!
Ingredients
Cake
- 4 eggs
- 1 ⅓ c sugar
- 6 tablespoon water
- 1 teaspoon vanilla
- 1 ⅓ c flour
- ½ c cocoa powder
- 1 ½ teaspoon baking powder
- ¼ tsp salt
Ice Cream and Toppings
- 48 oz cookies 'n cream ice cream
- ½ c whipping cream
- ¾ c chocolate chips (I prefer semi-sweet)
- ½ c whipped topping
- chocolate sandwich cookies (ie. Oreos) optional
- sprinkles optional
Instructions
- Preheat oven to 350°F and line a 12x15" sheet pan with parchment paper or a silicon baking mat. Use oil or cooking spray to grease the walls of the pan and set aside.
- In a mixing bowl with a whisk attachment, beat the eggs.
- Add the sugar, water and vanilla and mix well.
- Sift in the flour, cocoa powder, baking powder and salt.
- Pour the batter into the prepared pan and bake for 17-18 minutes.
- Let the cake cool for 5 minutes (no longer!).
- Take the cake out of the pan and place on a cloth dusted with powdered sugar.
- Roll the cake up (with the cloth) and leave on the counter until completely cool.
- When cooled, unroll the cake, remove the cloth and cover with ice cream. I've found that it works best to scoop the ice cream on top, let it soften for 5 minutes, then spread it so it's nice and smooth.
- Re-roll (you'll want to roll from the short side of the cake) and wrap in plastic wrap to freeze.
- Freeze for 6+ hours. Remove from the freezer 20-30 minutes before serving.
- To make the chocolate ganache, in a microwave-safe bowl, heat the ½ cup whipping cream until hot (but not quite boiling). Add the chocolate chips and let sit for 5 minutes before stirring. Stir until smooth.
- To serve, place the ice cream roll on a platter, pour ganache overtop, dollop with whipped cream and garnish with Oreos and sprinkles.
- Slice and enjoy!