This fun Malted Milk Ball Ice Cream Cake Roll is easy to make and easy to serve. Perfect for your next party or holiday get together.
For Easter this year, I made this decadently delicious ice cream cake roll. I made it with Robin Eggs malted milk balls, but it would be fun any time of year with regular malted milk balls as well.
Lining the baking sheet with parchment paper when you’re making a cake roll, lets you turn out the cake easily without sticking. Be sure and coat the towel generously with powdered sugar before you turn the cake over so the cake doesn’t stick to the towel.
Roll the cake up while it’s still warm, before you fill it with ice cream. Then when the cake is cool and you fill the cake with ice cream, it will roll up easily.
The glaze is the perfect finish for this ice cream cake roll. It’s rich and fudgy. Just ladle it on slowly and spread it around the sides. Then ladle more on top to make an even thicker layer. Since the cake roll is cold, the glaze sets up pretty quickly even though it’s not thick.
When your family takes a bite and unconsciously says ummmmm. You know they love it, and there’s no higher compliment. Make this for your family soon. They’ll be glad you did.
Malted Milk Ball Ice Cream Cake Roll
- ½ cup all purpose flour minus 1 tablespoon
- 1 tablespoon corn starch
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 5 large eggs at room temperature
- ¾ cup granulated sugar divided
- 1 ½ teaspoons vanilla extract
- 1.5 quart vanilla ice cream
- 1 cup malted milk ball candies coarsely chopped
- ½ cup heavy cream
- 6 ounces semisweet or milk chocolate chopped
- ¼ cup corn syrup
- 1 ½ teaspoons vanilla extract
- Additional malted milk ball candies for decoration
- Heat oven to 375º. Spray a 15 ½ x 10 ½ 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 flour, corn starch, cocoa powder, baking powder, and salt.
- Separate egg whites and yolks into 2 large mixing bowls. Beat egg whites on medium-high speed until foamy. Gradually beat in ½ cup sugar. Continue to beat on high speed just until stiff peaks form. (I used my KitchenAid to beat the whites and my hand mixer to beat the yolks.)
- Beat yolks with the remaining ¼-cup sugar and vanilla extract until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in ¼ 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 the 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.
- Sprinkle with malted milk balls. 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 parchment paper.
- Pour glaze along top of cake roll, spreading with a spatula to cover sides. Sprinkle top of cake roll with crushed malted milk balls.
- Freeze cake uncovered until glaze is firm about an hour.