This image brings back memories of an Ice Cream Roll we used to buy as kids. In a rectangular box in the freezer section. Anyone remember this?
On a rainy day this summer, I got a little nostalgic and decided to make this for the family. Well my son and daughter declared they were going to help. I was impressed with how far my 10 year old was able to go with this.
I remember making a Jelly Roll cake once before when I was single and don’t remember it coming out this well so I was thrilled. Don’t be intimated by the steps it is a super easy and really endless in terms of flavor variations. Have fun with it!
The Batter is super easy just be sure you have the correct Jelly Roll Pan. This will make or break your recipe. I do believe we were off by 1/2 to 1 inch on each direction but it still worked. I also used parchment paper on the bottom of the pan to help with the ease of getting it out.
Hurdle 1: getting it out of the pan and onto the prepared dishtowel. Please have a clean dishtowel available before you start this recipe!! Carefully rolled out
While still warm you need to make the first roll in the towel. The kids were a little confused by this. To save from doing the next steps too soon, we left the house for the library and to the grocery to pick out our ice cream, which gave the cake ample time to cool appropriately.
Ice Cream Ice Cream, oh how we love some ice cream in the summer. Betty Crocker suggested 2 cups of ice cream but once we did that we knew we needed more. We used closer to 4 cups and were plenty satisfied. Allow the ice cream to sit out and soften but not too far before trying this step.
I rolled the entire cake in saran wrap and placed it into the freezer for a few hours. It was mushy the first night because we did not allow the ice cream to freeze again. But the second night for sure. The cake is not too sweet and the really low fat on it’s own. We also jazzed it up slightly by adding a little hot fudge sauce on the plates!
We chose low fat vanilla but we are already coming up with our next combo.
What a great make ahead dessert for company and why not celebrate the end of summer this Labor day with a good old fashion Ice Cream Roll. What are your favorite flavor combos?
For an easier Ice Cream cake check out this post.
Ingredients
Cooking Directions
Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 15x10x1-inch pan; set pan aside. Add 1/4 cup unsweetened cocoa powder and 1/4 teaspoon baking soda to flour. mix and set aside.
2. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
4. Bake in a 375 degree F oven for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake into a spiral starting from one of the cakes short sides. Cool on a wire rack. Unroll cake; remove towel. Roll up cake. Makes 10 servings.
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Holy moly! I want this for breakfast! I make a chocolate roll but never thought to make it with ice cream. Genius! I’m totally making this! Thanks!
That looks wonderful! A bit of work, but looks worth it!
Yum! Sounds like the perfect combo.
This looks so delicious! I thought it would be harder to make!
Wait… so you roll the cake then let it cool, then unroll it to add the ice cream and re-roll… is that right? This looks yummy, i want to try it!
Yes Jesica that is why it seem intimitating but really easy if you allow it to cool long enough. Definitely try it.
Looks delicious! I pinned this for later use!
I used to make these with my grandmother! Such good times!!!