Chocolate Ice Cream Roll
A decadent chocolate ice cream roll with moist cake and creamy filling, perfect for chocolate lovers and special occasions, offering rich flavors and elegant presentation.
Ingredients
Instructions
- Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil and generously grease the foil.
- Preheat oven to 375°F.
- Beat egg yolks for 3 minutes on medium speed.
- Gradually add 1/2 cup sugar and continue beating for 2 minutes.
- Combine flour, cocoa powder, and 1/4 cup sugar.
- Add the dry ingredients to the egg yolks alternately with water until smooth.
- Add vanilla extract and set aside.
- In a separate bowl, beat egg whites until foamy, then add 1 teaspoon sugar.
- Beat egg whites until stiff peaks form.
- Carefully fold in the chocolate mixture until well blended.
- Spread the batter evenly into the prepared pan.
- Bake for 14-16 minutes or until the top springs back when touched.
- Invert the cake onto a slightly dampened towel.
- Carefully remove the foil from the cake.
- Immediately roll the cake and towel together from the narrow end.
- Let stand for 1 minute.
- Unroll the cake, spread with ice cream, then reroll without towel.
- Freeze the rolled cake for several hours or overnight.
- Slice and serve with chocolate sauce.
Nutrition & Diet Analysis (per serving)
442
kcal
22% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Low-fat
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).