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Cookie Dough Ice Cream Cake Rolls

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A delightful dessert combining the nostalgic flavors of chocolate cake, rich cookie dough, and creamy vanilla ice cream.

Ingredients

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  • 4 Large Eggs
  • 1 Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup All-Purpose Flour
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Powder
  • 1/2 Cup Unsalted Butter, Softened
  • 1/2 Cup Brown Sugar, Packed
  • 1/4 Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Cup All-Purpose Flour (Heat-Treated)
  • 1/4 Teaspoon Salt
  • 1/2 Cup Mini Chocolate Chips
  • 1 Quart Vanilla Ice Cream, Softened

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
  2. Beat the eggs and granulated sugar with an electric mixer until thick and pale.
  3. Add the vanilla extract and mix well to combine.
  4. Whisk together the all-purpose flour, cocoa powder, salt, and baking powder in a separate bowl.
  5. Fold the dry mixture into the egg mixture gently.
  6. Spread the batter evenly in the prepared pan and bake for 12-15 minutes until a toothpick comes out clean.
  7. Remove the cake and let it cool slightly before inverting it onto a kitchen towel dusted with powdered sugar.
  8. Roll the cake tightly with the towel and set aside to cool completely.
  9. Cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  10. Stir in the vanilla extract, heat-treated flour, and salt until a cookie dough forms.
  11. Unroll the cooled cake and carefully spread the softened vanilla ice cream over the surface.
  12. Layer the cookie dough filling on top of the ice cream.
  13. Roll the cake back up without the towel and wrap it tightly in plastic wrap.
  14. Freeze for at least 240 minutes or until firm.
  15. Slice the frozen cake rolls into thick rounds and serve immediately.

Notes

Ensure all ingredients are at room temperature for better mixing. Be gentle when rolling the cake to avoid cracking.

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