This Oreo Ice Cream Roll Cake is an absolute must! Oreo ice cream is swirled into the center of a chocolate cake roll for a simple yet decadent ice cream cake that will be a hit with kids of all ages!
Everyone Will Love This Oreo Ice Cream Cake Roll
I made this Oreo ice cream cake thinking it would be a nice thing to have on the last day of school. I had visions of me inviting all the neighborhood kids over to enjoy a slice of cake and to make the beginning of summer break official.
As I was pouring the silky ganache over the chocolate cake it occurred to me that I’m not sure I like all the kids in the neighborhood. I know of one kid who will take one look at the cake and declare it disgusting, another kid will ask for a giant slice, eat two bites and then walk away and then there will be that one kid who will sneak slices behind my back. The whole fiasco would be messy and annoying, so I think I should just skip it all. Perhaps I’m really not that nice anyway. This Oreo ice cream roll cake is way too good to be wasted on ungrateful kids.
What Is An Oreo Ice Cream Roll
In a nutshell, this is a thin sponge cake that is filled with ice cream but rolled up like a Swiss Cake Roll. It is served frozen and stored in the freezer.
This cake roll starts with an easy chocolate cake. This particular recipe is based on my Bailey’s Chocolate Roll Recipe. This is my favorite cake roll recipe! It is always soft and tender and is very easy to make.
The filling for the cake roll is store-bought cookies and cream ice cream. You can use your favorite brand, I used Kroger store brand and I thought it tasted great!
Making your own ice cream is always an option! This Strawberries and Cream Ice Cream is a great base if you want to try to make your ice cream. Simply swap out the strawberries for chopped Oreo Cookies.
How To Make This Oreo Ice Cream Roll
This cake starts with by whisking egg yolks with sugar. You want the yolks to be thick, froth, and pale in color.
In a separate bowl, egg whites are whisked with sugar until stiff peaks form. Cake flour and cocoa are folded into the egg whites along with the egg yolks.
Be gentle! The reason you fold the ingredients into the eggs whites is that you want to keep the air that has been whisked into the egg whites.
The air, along with the low-protein cake flour, will yield a tender, sponge cake.
The cake does not contain much flour, so it will be thin and will not take long to bake!
Once the cake has cooled, fill it with your favorite cookies and cream ice cream, reroll the cake and freeze.
I made a silky ganache to pour over the cake. It freezes well and tastes divine! Crumble extra cookies for a garnish for the cake!
Oreo Ice Cream Roll Recipe Tips:
- Be sure to grease your jelly roll pan AND line it with parchment paper (spray the parchment paper as well). You want to be sure the cake comes out of the pan completely.
- Once the cake comes out of the oven, sprinkle it generously with powdered sugar; be sure to cover a thin kitchen towel with powdered sugar too!
- You want to invert the cake shortly after it comes out of the oven to prevent sticking. There is no real easy way to do this, I literally let my pan fall face down onto the counter. Slowly lift off the pan and the parchment paper too.
- I like to roll my cake starting from the short end. Allow the cake to cool completely, seam side down. When it is time to fill the cake, unroll it very slowly to avoid tearing.
- Freeze the cake after it is filled and after you drizzle with ganache. Keep the cake frozen until ready to serve. The cake is best when consumed quickly, the cake can dry out as it sits in the freezer.
- The cake will need to be brought to room temperature before cutting.
- When you are ready for more ice cream cakes, try this S’Mores Ice Cream Cake, Swiss Roll Ice Cream Cake, and this Reese’s Ice Cream Cake.
How Long Will The Oreo Ice Cream Roll Last?
When stored properly (covered completely) in the freezer, the cake roll will last 3-4 days. The cake itself will begin to dry out after a few days.
- 5 eggs, separated
- 2/3 cup sugar, divided
- 1 teaspoon vanilla extract
- 2/3 cup cake flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoon melted butter
- powdered sugar
- 1-quart Oreo ice cream softened
- ½ cup heavy cream
- ¾ cup chocolate chips
- 2 tablespoons dark corn syrup
- 2 teaspoons vanilla
- chopped Oreos for garnish
Preheat oven to 375. Spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with nonstick spray. Set pan aside.
In a bowl, whisk egg yolks until thick and golden in color. Gradually add in 1/3 cup of sugar and vanilla extract.
In the bowl of a mixer, beat egg whites with the whisk attachment until semi-soft peaks begin to form. Gradually whisk in 1/3 cup of the remaining sugar and continue beating until stiff peaks finally form. Remove and carefully fold in yolk mixture.
Combine dry ingredients. Fold dry ingredients, followed by melted butter.
Pour batter into prepared pan. Bake cake for 12 minutes or until cake gently springs back when touched. After removing cake from the oven, and immediately sprinkle with powdered sugar. Carefully turn the cake out onto a clean towel that has been dusted with powdered sugar. Remove parchment paper. Roll cake with towel, starting with short end. Let cake cool completely (at least 1 hour)
When cake has cooled completely, carefully unroll cake. Spread softened ice cream over the inside of the cake and reroll. Place filled cake seam side down on a wire rack that is resting on a baking sheet and freeze until set (4 hours).
Before serving, heat heavy cream in a saucepan over medium heat. When mixture just begins to bubble around the edges, add the chocolate chips and corn syrup, whisk until chocolate has melted and the mixture is thick and shiny. Remove the ganache from heat and whisk in the vanilla. Allow chocolate to cool to room temperature.
Remove the cake from the freezer and slowly drizzle the ganache over the cake. Top the cake with reserved Oreos and freeze until ready to serve.
Place the cake on a platter or serving dish when ready to serve. To keep the cake from drying out, cover the cake as it rests in the freezer.
Amount Per Serving Calories 395Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 113mgSodium 281mgCarbohydrates 54gFiber 2gSugar 42gProtein 6g