Looking for a fun and decadent dessert that’s sure to impress? Try this M&M’s Chocolate Chip Cookie Dough Ice Cream Cake Roll—a delightful combination of chocolate chip cookie dough, creamy ice cream, and rich chocolate sponge cake. Perfect for any celebration or a special treat, this cake roll is as delicious as it is visually stunning.
Ingredients:
For the Cookie Dough:
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 can (14 oz) sweetened condensed milk
1 cup mini M&M’s
1/2 cup mini chocolate chips
For the Cake Roll:
4 large eggs
3/4 cup granulated sugar
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cocoa powder
Powdered sugar, for dusting
For the Filling:
2 cups vanilla ice cream, softened
1/2 cup mini M&M’s
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
Prepare the Cookie Dough: In a mixing bowl, cream together the softened butter and brown sugar until fluffy. Stir in the vanilla extract. Gradually mix in the flour, salt, and sweetened condensed milk. Gently fold in the mini M&M’s and mini chocolate chips. Set aside.
Make the Cake Roll: In a large bowl, beat the eggs and granulated sugar until the mixture is thick and pale. Add the vanilla extract. In a separate bowl, sift together the flour, baking powder, salt, and cocoa powder. Fold the dry ingredients into the egg mixture until combined. Pour the batter into the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
Cool the Cake: Once baked, invert the warm cake onto a clean towel dusted with powdered sugar. Carefully peel off the parchment paper and roll up the cake with the towel. Let it cool completely.
Assemble the Cake Roll: Once the cake has cooled, unroll it. Spread a layer of softened vanilla ice cream over the cake, then sprinkle mini M&M’s evenly. Next, layer the cookie dough over the ice cream. Carefully re-roll the cake, wrap it in plastic wrap, and freeze for at least 4 hours to set.
Serve: After freezing, slice the cake roll into servings and enjoy immediately!
Serving Tips:
Thaw Slightly Before Serving: For easier slicing, let the cake roll sit at room temperature for about 5-10 minutes before cutting. This will help soften the ice cream just enough to make it easier to slice without melting too quickly.
Use a Sharp Knife: Use a sharp serrated knife to cut the cake roll. This will help ensure clean, even slices without squishing the roll.
Garnish: Consider garnishing the slices with extra mini M&M’s, a drizzle of chocolate syrup, or a dollop of whipped cream for added flair and flavor.
Plate Presentation: Serve on chilled dessert plates to keep the cake roll cold and maintain its texture.
Storage Tips:
Freeze for Freshness: Store the cake roll in the freezer to keep it fresh. Ensure it is well-wrapped in plastic wrap or aluminum foil to prevent freezer burn and maintain its flavor.
Use an Airtight Container: For longer storage, place the wrapped cake roll in an airtight container. This will help preserve the texture and prevent any freezer odors from affecting the cake.
Shelf Life: The cake roll can be stored in the freezer for up to 2-3 months. For the best quality, try to enjoy it within the first month.
Portion Control: If you plan to serve the cake roll in smaller portions, consider slicing it into individual pieces before freezing. This makes it easy to grab just a slice or two at a time without having to thaw the entire roll.
Related Recipes:
- Blueberry Cheesecake Rolls
- Peanut Butter Cup Cake Roll
- Classic Pumpkin Roll with Cream Cheese Filling
FAQs:
Can I use different types of ice cream for this cake roll?
Yes, you can use any flavor of ice cream that you prefer. While vanilla ice cream complements the chocolate chip cookie dough and chocolate sponge cake nicely, you could experiment with flavors like cookies and cream, chocolate, or even fruit-flavored ice creams to create different variations of the cake roll.
How can I make the cookie dough safe to eat?
The cookie dough in this recipe is made without eggs and is mixed with sweetened condensed milk, making it safe to eat raw. If you’re concerned about raw flour, you can heat-treat it before use by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes.
Can I make this cake roll ahead of time?
Absolutely! You can prepare the cake roll up to 2-3 days in advance. Just make sure it’s well-wrapped and stored in the freezer. Allow it to thaw slightly before serving to make slicing easier.
What can I do if my cake roll cracks while rolling?
If your cake roll cracks, don’t worry! Simply use the cracks to your advantage by hiding them with the cookie dough and ice cream layers. Once re-rolled, the cracks will be less noticeable. Additionally, if cracks do occur, you can use a bit of extra ice cream to fill them in before freezing.
Conclusion:
This M&M’s Chocolate Chip Cookie Dough Ice Cream Cake Roll is an indulgent treat that combines multiple favorite desserts into one spectacular roll. Whether you’re celebrating a special occasion or just treating yourself, this cake roll is sure to be a hit!
📖 Recipe:
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M&M’s Chocolate Chip Cookie Dough Ice Cream Cake Roll
- Total Time: 4 hours 42 minutes (includes freezing time)
- Yield: 10 servings
- Diet: Vegetarian
Description
Delight in the ultimate dessert experience with this M&M’s Chocolate Chip Cookie Dough Ice Cream Cake Roll. This fun and indulgent cake roll combines rich chocolate sponge cake, creamy vanilla ice cream, and irresistible cookie dough studded with mini M&M’s and chocolate chips. Perfect for special occasions or a sweet treat, this dessert is sure to impress your family and friends.
Ingredients
For the Cookie Dough:
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 can (14 oz) sweetened condensed milk
1 cup mini M&M’s
1/2 cup mini chocolate chips
For the Cake Roll:
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cocoa powder
Powdered sugar, for dusting
For the Filling:
2 cups vanilla ice cream, softened
1/2 cup mini M&M’s
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- For the cookie dough: Cream butter and brown sugar until fluffy. Add vanilla extract, then gradually mix in flour, salt, and sweetened condensed milk. Fold in mini M&M’s and chocolate chips. Set aside.
- For the cake roll: Beat eggs and granulated sugar until thick and pale. Add vanilla extract. Sift together flour, baking powder, salt, and cocoa powder, then fold into the egg mixture. Pour into prepared pan and bake for 10-12 minutes.
- Invert the warm cake onto a towel dusted with powdered sugar, peel off parchment, and roll up in the towel. Let cool completely.
- Unroll the cooled cake, spread softened vanilla ice cream, sprinkle mini M&M’s, then layer with cookie dough. Re-roll, wrap in plastic wrap, and freeze for at least 4 hours.
- Slice and serve immediately.
Notes
For a smoother slicing experience, let the cake roll sit at room temperature for about 5-10 minutes before cutting.
Use a sharp serrated knife to ensure clean cuts.
If the cake roll cracks, use the cracks to hide with the cookie dough and ice cream layers.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
Nutrition
- Serving Size: 10 servings
