Description
Imagine a light vanilla sponge cake studded with mini chocolate chips, filled with a creamy whipped layer, then rolled up, topped with scoops of ice cream, chocolate drizzle, and cookie crumbles. It’s part ice cream cake, part cookie dream — and 100% indulgence.
Ingredients
Scale
- ¾ cup (95 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- ½ cup (90 g) mini chocolate chips
- 1 cup (240 ml) heavy whipping cream, cold
- 4 oz (115 g) cream cheese, softened
- ¼ cup (30 g) powdered sugar
- ½ tsp vanilla extract
- ¼ cup (45 g) mini chocolate chips
- 1 cup vanilla ice cream (softened slightly for scooping)
- Whipped cream (for piping)
- Warm chocolate fudge or ganache drizzle
- Crushed cookies (chocolate chip or shortbread)
Instructions
- Preheat oven to 175°C (350°F). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat eggs and sugar on high speed for 3–4 minutes, until thick and pale.
- Add vanilla extract and milk, then fold in dry ingredients gently.
- Stir in mini chocolate chips (reserve a few for garnish). Spread batter evenly into the prepared pan and bake for 10–12 minutes, until springy to the touch.
- While warm, dust the top lightly with powdered sugar. Invert onto a clean kitchen towel, remove parchment paper, and roll the cake up with the towel inside. Let it cool completely while rolled.
- Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
- In another bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture. Stir in mini chocolate chips and chill for 15 minutes.
- Unroll the cooled cake gently. Spread the filling evenly, leaving a small border around the edges. Roll the cake back up tightly (without the towel). Wrap in plastic wrap and freeze for 1 hour to firm up.
- Slice off the ends for a clean look. Top with scoops of vanilla ice cream, whipped cream, and chocolate drizzle. Sprinkle with cookie crumbs and extra chocolate chips. Serve immediately or freeze until ready to enjoy.
Notes
- Ensure the eggs are at room temperature for better volume.
- Chill the cream filling for a firmer texture.
- Use a clean kitchen towel to prevent sticking when rolling the cake.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg