Chocolate Ice Cream Cake Roll

A thin, rich chocolate sponge cake spread with your favorite ice cream rolled up and frozen, then before serving it’s covered in a luscious chocolate ganache.

Today is my twins’ 16th birthday! We had a big family party over the weekend to celebrate and I baked up two decadent Chocolate Ice Cream Cake Rolls.

When I asked Matt and Cole what kind of cake they wanted, they both said chocolate. When I asked what kind of chocolate, I got shrugs. But Cole said I should make something I could put on the blog. I thought that was a fabulous idea.

I saw this recipe for chocolate ice cream cake roll on Redbook. What I loved about the recipe was the luscious chocolate ganache that is poured over the cake roll before serving.

One cake roll was filled with Cherry Chocolate Chip Ice Cream and one filled with Mint Chocolate Chip Ice Cream. Many of the guests wanted a half slice of each. Of course I had to taste test each one too.

This is a great recipe that I would definitely make again. It came together easily, looked impressive, and I was able to make it a week ahead of time.

Chocolate Ice Cream Cake Roll

Chocolate Ice Cream Cake Roll


  • 1/2 cup cake flour (not self-rising)
  • 1/3 cup unsweetened cocoa powder*
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, at room temperature
  • 3/4 cup granulated sugar, divided
  • 1 1/2 teaspoons vanilla extract
  • Filling
  • 1 container (1 1/2 quarts) ice cream, softened
  • Glaze
  • 1/2 cup heavy cream
  • 6 ounce semisweet chocolate, chopped*
  • 1/4 cup corn syrup
  • 1 1/2 teaspoon(s) vanilla extract


Heat oven to 375º. Spray a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with cooking spray, line with parchment or wax paper and spray paper with additional spray.

In a small bowl, combine cake flour, cocoa powder, baking powder, and salt.

Separate egg whites and yolks into 2 large bowls.

Beat whites on medium-high speed until foamy. Gradually beat in 1/2 cup of the sugar. Continue to beat on high speed just until stiff (but not dry) peaks form. (I used my KitchenAid to beat the whites and my hand mixer to beat the yolks.)

Beat yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top.

Bake 12 - 14 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.

Dust a clean towel with confectioners' sugar; loosen edges of the cake from the pan and invert cake onto towel. Remove pan; carefully peel off parchment. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.


While cake is cooling put ice cream on the counter to soften. When ice cream is softened, unroll cooled cake and spread evenly with ice cream. Roll up cake. Wrap tightly in parchment, then in foil and freeze, seam side down, overnight until firm.


In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in vanilla; cool to room temperature.

Unwrap cake; trim ends. Place cake on a wire rack over a tray or waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Freeze cake uncovered until glaze is firm about an hour.

*I used King Arthur Flour Double-Dutch Dark Cocoa and Scharffen Berger Semisweet Chocolate Baking Bar. Great chocolate really makes a big difference in baking.


Adapted from Redbook

More great chocolate cake recipes:

Chocolate Sour Cream Bundt Cake, Barbara Bakes
Hershey’s Perfectly Chocolate Chocolate Cake, Barbara Bakes
Chocolatey Rich Vegan Chocolate Cake, Not Quite Nigella
Texas Sheet Cake, Brown Eyed Baker
Two Minute Chocolate Mug Cake, Completely Delicious

Don't miss out on a new recipe. Subscribe to Barbara Bakes by Email

Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #BarbaraBakes.


    Leave a Comment:

  1. says

    This is a great recipe and your instructions and pics were so helpful. I used this to make my dad’s birthday cake a couple of weeks ago. He loved it! I recently posted about it on my blog. Thanks for sharing!

  2. Karen says

    I saw this recipe in Family Circle Magazine and knew I had to make it. A chocolate cake rolled up with ice cream inside, my goodness, what could beat that!! Except for maybe cabana boys serving you a fresh pineapple mango daiquiri while you bask in the hot sun on a beach in the Bahamas.

    • says

      Hi Natalie – I had a little bit leftover in the freezer for several days and it tasted great. My only concern would be that you let the glaze set up in the freezer before you cover it and I wouldn’t wrap it tightly. I just covered it on a plate with plastic wrap. Enjoy!

  3. says

    Love this! I was just thinking that it would be perfect for the girls’ birthday cakes and then I scrolled down to see that you made it for your boys…I especially like the fact that you can change this up with different flavors of ice cream. I am partial to the mint…

  4. Tyron Henderson says

    This thing looks amazingly delicious. I can’t wait to have a bite of it. My darling wife has already started making a small cake for the two of us following your recipe.
    Hope it turns out to be as amazing as it looks over her.

    Thanks for sharing this wonderful recipe.


  5. says

    Those are two sensational rolls Barbara! I’m definitely making them the next time I want to impress guests :) Happy belated birthday to your boys.

  6. says

    Happy Birthday, boys! What fabulous cakes you made for them. And using different ice cream fillings was such a neat idea! My kids would love ice cream cakes over just about anything else!

  7. says

    So glad your Cole told you to make something you could put on your blog…though anything you make could be put on your blog. Happy birthday (belated) to your boys! I’ve never made a cake roll and your tutorial makes me thing that it is something I could accomplish! They both look delicious and you make it look so easy.

  8. says

    What fantastic birthday cakes! I love that you made two, one for each son AND that they could be made ahead, fantastic! And ice cream with chocolate ganache, irresistible!

  9. says

    What a fabulous, fabulous idea! I once triedn a pumpkin roll cake but it cracked and made a mess. Will this work for a baker that is not as accomplished as you??? Thanks for posting this – on my must try list!

  10. says

    Great choice for the birthday cakes! They look so pretty, and luscious with the ganache:) Happy 16th birthday to Matt and Cole!

  11. says

    I am so excited about finding this recipe. I’ve been looking for a cake just like this for a very long time. My family loves ice cream cakes!! Do you have to take it out of the freezer ahead of time to make the slicing easier? Thanks SO much for sharing this recipe (I’m printing it right now).

    • says

      Hi Coleen. No you don’t have to let it soften before cutting. I just used a serrated knife and heated it / washed off in hot water and dried it between cuts and it cut very easily. Definitely try it. Thanks!

  12. says

    Those both look excellent but I’m partial to the mint! Happy birthday to the twins. And dont you have a birthday coming up here pretty soon too???

  13. Teresa says

    I’ve been visiting your site for months, but this is my 1st comment. I’m going to make this cake for a friend’s birthday on Sunday – I know she and our guests will love it. I got married in January and got an ice cream maker as a wedding gift, so I’ll also be making your mint chocolate chip ice cream for the cake as well. I enjoy your blog so much, thank you for sharing your creativity and inspirations. Happy 16th birthday to your boys!

  14. says

    I think I would love this with plain old vanilla, but I could be daring and go with a delicious caramel and then add sea salt. Your photos are so helpful and so pretty. Love cake and ice cream together.

  15. says

    Happy birthday to your boys! Have the best time in New Orleans this weekend and these cakes look amazing. I love ice cream cake. I was always my request for my own birthday when I was little!

  16. says

    These cakes look so pretty. I like that you made them ahead of time, and that your twins wanted you to make something for you blog. Aren’t they thoughtful! :)