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    Home » Recipes » Dessert

    Malted Milk Ball Ice Cream Cake Roll

    Published by Melissa on April 4, 2016 | Updated June 10, 2022 | 20 Comments

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    Featured Image for post Malted Milk Ball Ice Cream Cake Roll

    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. 

    Collage of making a Malted Milk Ball Ice Cream Cake Roll

    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.

    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.

    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.

    Featured Image for post Malted Milk Ball Ice Cream Cake Roll
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    Malted Milk Ball Ice Cream Cake Roll

    Cook Time14 mins
    Total Time14 mins
    Course: Cakes
    Servings: 12 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 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

    Instructions

    • 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.

    Filling

    • 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.

    Glaze

    • 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.

    Notes

    Adapted from Redbook

    There are more tips on my Chocolate Cake Ice Cream Roll post.  I also have a fun Chocolate Peppermint Ice Cream Cake Roll perfect for the winter holidays.

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. kristy

      April 11, 2016 at 6:11 pm

      Oh my goodness, I am drooling !
      Kristy

      Reply
    2. Julianne @ Beyond Frosting

      April 10, 2016 at 3:39 pm

      Now this is a cake I can get down with!

      Reply
    3. Jersey Girl Cooks

      April 06, 2016 at 4:44 pm

      I now want a piece of this for dessert tonite. Love this idea!

      Reply
    4. 2 Sisters Recipes

      April 06, 2016 at 2:50 pm

      I’ve always wanted to make an ice cream roll. You make it look so simple and easy! The addition of malt balls to this roll is genius! Hope you had a wonderful EAster!
      xoxo anna and liz

      Reply
    5. Foodiewife

      April 05, 2016 at 6:25 pm

      I tried finding these malt balls, after Easter, after I saw your cheesecake recipe. No such luck. But, I shall just buy regular malt candies. I so love malt. Love this recipe, Barbara

      Reply
    6. Roxana

      April 05, 2016 at 11:17 am

      Excellent tip about making sure the towel is well coated! The cake looks lovely!

      Reply
    7. Denise B

      April 05, 2016 at 9:05 am

      Barbara, I LOVE all your recipes, they are so scrumptious!! I am available for adoption, would love to be a part of your family and get those scrumptious b-day cakes!! Thank you so much for sharing your recipes and blogging!

      Reply
      • Barbara Schieving

        April 05, 2016 at 11:54 am

        Your comment brightened my morning. Thanks so much Denise! Wouldn’t that be fun 🙂

        Reply
    8. Lorraine @ Not Quite Nigella

      April 05, 2016 at 1:55 am

      Mum you are so creative and clever!! The sponge looks so lovely and soft too 😀 xxx

      Reply
    9. Nagi@RecipeTinEats

      April 04, 2016 at 6:40 pm

      YUM! This looks adorable and and so delightful! May I have a slice please? 🙂

      Reply
    10. My Inner Chick

      April 04, 2016 at 1:07 pm

      YUMMmm.
      This looks delectable and devour-able, Barbara!!
      btw, I use the cookie-scooper all. the. time!!!

      Reply
      • Barbara Schieving

        April 04, 2016 at 5:51 pm

        Thanks! So glad you’re enjoying it 🙂

        Reply
    11. Letty / Letty's Kitchen

      April 04, 2016 at 11:28 am

      Oh my aching heck. I love malted milk balls. You can get (kind-of) healthy ones in the bulk bins at Whole Foods!

      Reply
      • Barbara Schieving

        April 04, 2016 at 5:52 pm

        I’m sure you could make the other elements kind-of more healthy too 🙂

        Reply
    12. Sue Sparks

      April 04, 2016 at 11:22 am

      This looks so fun and delicious!

      Reply
      • Barbara Schieving

        April 04, 2016 at 5:52 pm

        Thanks Sue!

        Reply
    13. Carol

      April 04, 2016 at 9:51 am

      Mmmmmmmm! That’s my kind of dessert. I haven’t made a cake roll in eons. I was thinking of making a Boston Cream one for my son in law’s birthday but ended up making the traditional Boston Cream Pie instead. This looks heavenly Barbara…..a nice dessert to make ahead and have at the ready in the freezer. Good stuff!

      Reply
      • Barbara Schieving

        April 04, 2016 at 5:53 pm

        Thanks Carol – don’t you love desserts you can make ahead.

        Reply
    14. Rosa

      April 04, 2016 at 9:22 am

      Such a tempting dessert!

      Cheers,

      Rosa

      Reply
      • Barbara Schieving

        April 04, 2016 at 5:53 pm

        Thanks Rosa!

        Reply

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