Cookie Dough Ice Cream Cake Rolls
A delicious indulgence featuring creamy textures, rich chocolatey goodness, and irresistible cookie dough, perfect for any occasion.
Ingredients
For the cake
- 4 large large eggs Adds richness and a golden hue.
- 1 cup granulated sugar Essential for sweetness.
- 1 teaspoon vanilla extract Uplifts the overall flavor.
- 1/3 cup all-purpose flour Creates a tender crumb.
- 1/3 cup unsweetened cocoa powder Gives depth and chocolatey intensity.
- 1/4 teaspoon salt Balances sweetness.
- 1/4 teaspoon baking powder Ensures cake rises properly.
- 1/2 cup unsalted butter, softened Adds moisture and flavor.
For the cookie dough filling
- 1/2 cup brown sugar, packed Brings caramel notes.
- 1/4 cup granulated sugar For the dough's sweetness.
- 1 teaspoon vanilla extract Amplifies those sweet aromas.
- 1 cup heat-treated all-purpose flour Ensures safety in cookie dough.
- 1/4 teaspoon salt Deepens flavors.
- 1/2 cup mini chocolate chips Adds texture and sweetness.
For assembly
- 1 quart vanilla ice cream, softened Holds the filling together.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar together until thick and pale.
- Add the vanilla extract and mix well.
- In another bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Fold the dry ingredients into the egg mixture until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
- Let the cake cool for a few minutes, then invert it onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper and roll the cake tightly with the towel. Let it cool completely.
Cookie Dough Preparation
- In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Stir in the vanilla extract, flour, and salt until combined.
- Fold in the mini chocolate chips.
Assembly
- Unroll the cooled cake and spread the softened vanilla ice cream evenly over the surface.
- Layer the cookie dough filling on top of the ice cream.
- Carefully roll the cake back up and wrap tightly in plastic wrap.
- Freeze for at least 4 hours or until firm.
- Slice the cake rolls into pieces and serve immediately.
Notes
For a healthier twist, consider using whole wheat flour and a natural sweetener. Store wrapped in the freezer for up to one month.