Cookie Dough Ice Cream Cake Rolls

For the Chocolate Cake

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

For the Cookie Dough Layer

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour, heat-treated for safety (see tip)
• 1/2 cup mini chocolate chips
• Pinch of salt

For Assembly

• 1 liter vanilla ice cream, slightly softened
• Powdered sugar, for dusting (optional)​

Heat-treating the flour makes the cookie dough safe to eat raw, while the butter–sugar–vanilla base gives that classic dough flavor. The chocolate cake is similar to a swiss roll sponge—thin, tender, and flexible—so it can roll around the cookie dough and ice cream without cracking.​

Step-by-Step Instructions

Step 1: Make and Bake the Chocolate Cake

1. Prep the pan and oven
   • Preheat the oven to 375°F (190°C).
   • Grease a 10×15-inch jelly roll pan, line it with parchment, then grease the parchment and lightly dust with cocoa powder, tapping out excess.​
2. Mix dry ingredients
   • In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. Mix wet ingredients
   • In a large bowl, beat softened butter and granulated sugar until light and fluffy.
   • Add eggs one at a time, beating well after each. Beat in vanilla.
   • Add milk and mix until combined (it may look a bit loose).
4. Combine batter
   • Add the dry ingredients to the wet mixture and gently mix just until no dry streaks remain.
   • Spread the batter evenly into the prepared pan, smoothing the top.​
5. Bake
   • Bake for about 10–12 minutes, or until the cake springs back lightly when touched and a toothpick comes out clean.
6. Roll while warm
   • Lay a clean kitchen towel on the counter and dust it generously with cocoa powder or powdered sugar.
   • While the cake is still hot, run a knife around the edges, invert it onto the towel, and peel off the parchment.
   • Starting from a short side, roll the warm cake up in the towel into a spiral. Let cool completely in the rolled shape (this helps “train” it and prevents cracking later).​

Step 2: Prepare the Cookie Dough Layer

7. Heat-treat the flour
   • Spread the 1 cup flour on a baking sheet and bake at 350°F (175°C) for about 5 minutes, or microwave in 30-second bursts, stirring, until it reaches 165°F. Let cool completely.​
8. Make the dough
   • Beat softened butter and brown sugar until light and creamy.
   • Mix in vanilla and a pinch of salt.
   • Add cooled, heat-treated flour and mix until combined; the dough will be thick.
   • Stir in mini chocolate chips. Set aside at cool room temperature.

Step 3: Assemble with Ice Cream

9. Soften the ice cream
   • Remove vanilla ice cream from the freezer and let sit at room temperature for 10–15 minutes until spreadable but not melted.
10. Unroll the cake
    • Carefully unroll the cooled cake from the towel. If small cracks appear, they’ll be mostly hidden by filling.
11. Add cookie dough layer
    • Gently press or spread the cookie dough over the surface of the cake in an even layer. It’s easiest to add small pieces and press them together rather than trying to smear one big blob.
12. Add ice cream layer
    • Spread the softened vanilla ice cream over the cookie dough in an even layer, leaving a small border around the edges to prevent overflow when rolling.​
13. Roll and wrap
    • Starting from the same short side you used before, roll the cake back up, this time with the cookie dough and ice cream inside.
    • Wrap the roll tightly in plastic wrap, then foil for extra structure.
14. Freeze
    • Freeze for at least 4–6 hours, or until very firm, preferably overnight.
      
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