Description
This M&M’s Chocolate Chip Cookie Dough Ice Cream Cake Roll is a delightful treat combining a soft chocolate sponge cake rolled with creamy vanilla ice cream, mini M&M’s, and luscious homemade cookie dough loaded with mini chocolate chips. Perfect for parties or a fun dessert, it balances rich flavors and textures with an eye-catching presentation.
Ingredients
Scale
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
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
Assembly
- 2 cups vanilla ice cream, softened
- 1/2 cup mini M&M’s
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake won’t stick.
- Make the cookie dough: Cream the softened butter and brown sugar together until fluffy and smooth. Add the vanilla extract. Gradually mix in the flour, salt, and sweetened condensed milk until combined. Gently fold in the mini M&M’s and mini chocolate chips. Set this cookie dough aside for assembly.
- Prepare the cake batter: In a mixing bowl, beat the eggs and granulated sugar until thick and pale in color. Stir in the vanilla extract. Sift together the flour, baking powder, salt, and cocoa powder, then carefully fold the dry ingredients into the beaten egg mixture, being careful not to deflate the batter. Pour the batter evenly into the prepared pan.
- Bake the cake: Bake for 10 to 12 minutes until the cake is just set and springs back lightly when touched. Avoid overbaking to keep it soft and pliable.
- Roll the warm cake: Immediately invert the warm cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper carefully. Starting at one short end, roll the cake up with the towel inside and let it cool completely rolled up. This helps it keep its shape without cracking.
- Assemble the ice cream cake roll: Once the cake has cooled, gently unroll it. Spread the softened vanilla ice cream evenly over the surface. Sprinkle the mini M&M’s on top of the ice cream. Then dollop and spread the prepared cookie dough over the ice cream layer.
- Roll, wrap and freeze: Re-roll the cake carefully without the towel this time, wrap tightly in plastic wrap, and freeze for at least 4 hours or until firm enough to slice.
- Serve: Slice the frozen cake into 10 equal servings and serve immediately for a refreshing, indulgent dessert.
Notes
- Use softened ice cream so it spreads easily but still refreezes into a firm layer.
- Dusting the towel with powdered sugar prevents the cake from sticking and tearing during the rolling process.
- If desired, the cookie dough can be chilled separately before spreading for easier handling.
- Store leftovers wrapped in plastic wrap in the freezer to maintain freshness.
- You can substitute mini chocolate chips in the cake batter or cookie dough with regular size for a different texture.
