The Ultimate Cookie Dough Ice Cream Cake Roll

If you’ve ever found yourself standing in front of the freezer aisle trying to decide between a rich chocolate cake, a pint of cookie dough ice cream, or a classic ice cream cake, I have some life-changing news for you: You don’t have to choose.

I’m Jason Griffith, and today I’m bringing you what might be the “final boss” of desserts. This Cookie Dough Ice Cream Cake Roll is a showstopper. We are talking about a light-as-air dark chocolate sponge, a layer of safe-to-eat, buttery edible cookie dough, and a creamy, no-churn ice cream filling packed with mini chocolate chips. It is everything you love about a classic ice cream sandwich cake but elevated into an elegant, sliceable masterpiece.

Why I Love This Recipe

There is something so nostalgic about a cake roll. It looks professional and complicated, yet the process is surprisingly therapeutic. I especially love this version because it solves the age-old “cookie dough” dilemma. By using heat-treated flour and no eggs, we get that gritty, sugary satisfaction of raw dough without any of the risks.

It’s also incredibly versatile. You can make it days in advance, making it the perfect stress-free dessert for birthdays, potlucks, or just a “treat yourself” Tuesday. If you are a fan of edible cookie dough, this is going to be your new favorite obsession.

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The Ingredient Breakdown

For the Chocolate Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ¾ cup Hershey’s Special Dark Cocoa powder (divided—you’ll use some for the batter and some for rolling)
• 1 teaspoon baking soda
• 1 large egg (room temperature is best!)
• ½ cup buttermilk (provides that signature tang and moisture)
• ½ cup vegetable oil
• ¾ teaspoon vanilla extract
• ½ cup boiling water (the secret to blooming the cocoa for deep flavor)

For the Eggless Cookie Dough:

• 6 tablespoons butter, softened
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup heat-treated all-purpose flour (see notes below!)
• 1-2 teaspoons milk
• ½ cup mini chocolate chips

For the Ice Cream Filling:

• 8 ounces cream cheese, softened
• ½ cup brown sugar
• ⅛ cup milk
• 2 teaspoons vanilla extract
• 8 ounces Cool Whip (or homemade stabilized whipped cream)
• ½ cup mini chocolate chips

Additional Toppings:

• 4-8 ounces Cool Whip (for frosting)
• Extra mini chocolate chips
• Chocolate sauce
• M&M’s

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Swaps and Notes

• Heat-Treating Flour: To make your flour safe for the cookie dough layer, spread it on a baking sheet and bake at 350°F for about 5 minutes, or until it reaches 160°F. This kills any bacteria!
• The Cocoa: I highly recommend a dark or “Dutch-processed” cocoa. It gives the cake that Oreo-like deep color and flavor.
• The “Ice Cream”: We use a cream cheese and Cool Whip base here because it freezes beautifully without becoming rock hard. It mimics the texture of premium ice cream but stays stable while you roll the cake.

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Step-by-Step Instructions

1. Prepare the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper—this is non-negotiable for a successful roll! In a large bowl, whisk your dry ingredients (flour, ¾ cup cocoa, sugar, baking soda). In another bowl, mix the egg, buttermilk, oil, and vanilla. Combine the two, then stir in the boiling water. The batter will be thin! Pour it into the pan and bake for 10-12 minutes.

2. The Initial Roll

This is the “muscle memory” step. Sprinkle the remaining ¼ cup of cocoa powder onto a clean kitchen towel. While the cake is still warm, flip it onto the towel. Peel off the parchment paper. Carefully roll the cake up with the towel and let it cool completely. This “trains” the cake so it doesn’t crack later.

3. Make the Cookie Dough

Cream the butter and brown sugar, then add vanilla and your heat-treated flour. If you love this flavor profile, you’ll recognize it from my chocolate chip cookie bites. Fold in the chips.

4. Prepare the Filling

Beat the cream cheese, brown sugar, milk, and vanilla until smooth. Fold in the Cool Whip and mini chips. It should look like a fluffy, cloud-like version of brownie batter dip.

5. Assemble and Freeze

Unroll your cooled cake. Spread the cookie dough over it (you may need to flatten small pieces with your fingers), then layer the ice cream filling on top. Re-roll the cake tightly—without the towel this time! Wrap in plastic wrap and freeze for at least 4 hours.

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Tips for Success

• Don’t Overbake: A dry cake is a cracking cake. Watch it closely at the 10-minute mark.
• Softened Cream Cheese: Ensure your cream cheese is truly at room temperature to avoid lumps in your “ice cream” filling.
• Warm Knife: When it’s time to serve, dip your knife in hot water and wipe it dry between slices for that perfect, clean “swirl” look.

Serving Suggestions and Pairings

This cake is a star on its own, but if you want to go all out:

• Serve with a drizzle of warm fudge or caramel sauce.
• Pair it with a glass of cold milk or a robust espresso.
• For a party spread, serve it alongside these cookie dough brownie bombs for the ultimate dough-themed dessert bar.

Nutritional Information (Per Serving)

• Calories: 410 kcal
• Total Fat: 19g
• Carbohydrates: 54g
• Protein: 5g
• Sugar: 38g

Storage and Leftover Tips

Keep this cake in the freezer! Once it is fully frozen and set, I like to keep it wrapped tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. It will stay fresh for up to 2 weeks—though in my house, it rarely lasts two days.

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More Recipes You Will Love

• Edible Cookie Dough for Late Night Cravings
• Easy Ice Cream Sandwich Cake
• Chocolate Chip Cookie Bites

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Final Thoughts

This Cookie Dough Ice Cream Cake Roll is more than just a dessert; it’s an experience. It brings together the best textures and flavors of the dessert world into one stunning package.

Did you try this recipe? I’d love to hear how your roll turned out! Drop a comment below, give us a rating, and don’t forget to follow Chefmaniac on social media for more kitchen inspiration. Happy baking!