Ice Cream Cake Roll

Ice Cream Cake Roll

  • Prep: 6 hr 25 min
  • Cook Time: 15 min
  • Total: 6 hr 40 min
  • Serving: 6

Filled with peppermint ice cream, Ice Cream Cake Roll is a classic family favorite.


  • 3/4 cup flour
  • 1/4 cup cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • confectioners' sugar
  • 1 pint peppermint ice cream


  1. Combine first 4 ingredients; set aside.
  2. Beat eggs in bowl until very thick and lemon colored. Add sugar gradually, beating until smooth. Beat in 1/3 cup water and vanilla. Add flour mixture gradually, beating until smooth.
  3. Pour into jelly roll pan lined with waxed paper, spreading batter into corners.
  4. Bake at 375 degrees F for 12 to 15 minutes. Invert onto a towel sprinkled with confectioners' sugar. Roll hot cake and towel from narrow end. Cool on a wire rack.
  5. Unroll cake, removing towel. Spread with ice cream and re-roll. Wrap in plastic wrap. Freeze for 6 hours or until firm.

Filed Under:


Comments on "Ice Cream Cake Roll"