20 Totally Indulgent Mocha Desserts

We Made Ina Garten's Mocha Chocolate Icebox Cake, and It Couldn't Be Any Easier

How to Make a Vertical Cake Roll

What Is Mochi Ice Cream and How Do You Make It?

21 Best Cake Roll Recipes

29 Ice Cream Cakes You'll Want to Make All Summer Long

How to Make a Strawberry Shortcake Ice Cream Cake

Ice Cream Bread Is a Thing and It's So, So Good

27 Ice Cream Cake Recipes That are Perfect for Birthdays

How to Make Ice Cream Bread—Just 3 Ingredients!

How to Make a Stunning Chocolate Mousse Cake

You Need This Turkey-Shaped Ice Cream Cake on Your Thanksgiving Table

How to Make Chocolate Magic Cake

How to Make Mochi Doughnuts, aka Pon De Ring Doughnuts

24 Recipes with Ice Cream

I Ordered Ice Cream Cakes at DQ, Coldstone and Baskin-Robbins—There Was One Clear Winner

How to Make an Irresistible Ice Cream Sundae Bar

35 Ice Cream Desserts We Love

This 'Cinnamon Roll Poke Cake' Keeps Going Viral, and Now I See Why

TEST KITCHEN APPROVED

Mocha Ice Cream Cake Roll

Name: Mocha Ice Cream Cake Roll
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10 servings
Ingredients: 3 large eggs; 1 cup sugar; 1/3 cup water; 1 teaspoon vanilla extract; 1 cup cake flour; 1/4 cup baking cocoa; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 teaspoons confectioners' sugar, divided; 3 cups coffee ice cream, softened; White and semisweet chocolate curls, optional

TEST KITCHEN APPROVED

Total Time:Prep: 25 min. Bake: 10 min. + freezing

By Taste Of Home Editorial Team

Recipe by Agnes Ward, Stratford, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Homemade chocolate cake rolled together with coffee ice cream makes a dessert everyone will enjoy. This is a real treasure to keep frozen for unexpected company. —Agnes Ward, Stratford, ON

TEST KITCHEN APPROVED

Mocha Ice Cream Cake Roll

Add your review

Yield:10 servings

Prep:25 min

Cook:10 min

Save Saved Saving email print

Ingredients

3 large eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1 cup cake flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
4 teaspoons confectioners' sugar, divided
3 cups coffee ice cream, softened
White and semisweet chocolate curls, optional

Text Ingredients

Shop Recipe

Directions

1
Line a greased 15x10x1-in. baking pan with waxed paper; grease paper and set aside.

2
In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin).
3
Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
4
Invert cake onto a kitchen towel dusted with 2 teaspoons confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5
Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Freeze until firm. Just before serving, dust with remaining confectioners' sugar. Garnish with chocolate curls if desired.