Chocolate Cherry Ice Cream Roll Cake: A Delicious Twist!
Decadent, creamy, chocolatey and bursting with sweet cherry goodness, this Chocolate Cherry Ice Cream Roll Cake is a delightful dessert perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 cups vanilla or cherry ice cream (slightly softened)
- 1 cup chopped maraschino cherries
- 1/2 cup mini chocolate chips
- 1 cup whipped cream
- Extra maraschino cherries
- Chocolate chunks or shavings
Instructions
- Preheat oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar until thick and pale. Mix in vanilla.
- Sift together cocoa powder, flour, baking powder, and salt. Gently fold into egg mixture.
- Spread batter evenly in prepared pan and bake 10–12 minutes.
- While warm, roll cake (with parchment) into a log and let cool completely.
- Unroll carefully and spread softened ice cream evenly. Sprinkle chopped cherries and chocolate chips.
- Roll back tightly, wrap in plastic, and freeze at least 3 hours.
- Before serving, top with whipped cream, cherries, and chocolate pieces.
Notes
- Roll cake while warm to prevent cracks.
- Freeze until firm before slicing for clean spirals.
- Add kirsch or cherry syrup for deeper flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g