Cookie Dough Ice Cream Cake Rolls are what I make when I want dessert to be fun, nostalgic, and cool in every sense. Maybe you forgot to pick up a birthday cake, or your house is suddenly full of teenagers with bottomless dessert stomachs. Or maybe you need something you can prep ahead without breaking a sweat. This is my go to. It looks fancy, tastes like a summer ice cream shop, and you can make it with simple pantry and freezer staples. Stick with me and you’ll have a roll that slices like a dream and stays soft enough to swoon over.

Let’s clear up what we’re building. Think classic jelly roll cake, but instead of whipped cream, you’ve got a layer of softened ice cream and swirls of safe to eat cookie dough. The cake is a flexible sponge that rolls without cracking, the ice cream is spreadable but not melted, and the cookie dough is egg free and heat treated flour so the whole thing is safe and spoon ready.

The roll goes into the freezer to set, then gets sliced into spirals. Each bite hits the soft cake, the cold creamy layer, and those buttery little cookie dough pockets. You can dress it up with chocolate drizzle, mini chips, or a whipped cream border, or keep it plain and let the swirls do the talking.

If you want a fudge vibe for the topping, I’ve also served slices with a warm spoonful of this favorite of mine: Hot Fudge Ice Cream Cake Slice. It’s a total crowd pleaser with this roll.

“I made this for my nephew’s party and it vanished before the candles were blown out. The slices looked bakery perfect, and the cookie dough swirls had everyone asking for the recipe.”

Pro tip: work in stages. Bake and cool the cake, spread the filling, roll and freeze, then decorate later. No rush, no stress.

Key Ingredients for the Perfect Cake

You do not need anything wild here. Just a good sponge, your favorite ice cream, and a quick edible cookie dough that is safe and sweet without raw eggs.

• Sponge cake: eggs, sugar, flour, vanilla, a pinch of salt. Oil helps keep it pliable. A thin pan is important so it bakes fast and rolls easily.
• Ice cream: vanilla works with everything, but cookie dough or cookies and cream are fun too. Let it soften on the counter until spreadable but not soupy.
• Edible cookie dough: butter, brown sugar, a touch of milk, vanilla, salt, mini chocolate chips, and heat treated flour. Heat treated means you microwaved or baked the flour to make it safe to eat.
• Toppings: mini chips, ganache, fudge drizzle, or crushed cookies. Optional but they make the roll look like a bakery treat.
• Tools: jelly roll pan, parchment paper, clean kitchen towel for rolling, plastic wrap, and patience for freezing.

If you ever need a tiny batch of edible dough to fold into the filling, I lean on this easy guide for inspiration and flavor swaps: Chocolate Chip Edible Cookie Dough for One.

Step-by-Step Instructions for Making Cookie Dough Ice Cream Cake

Make the flexible sponge

• Preheat your oven to 350°F and line a jelly roll pan with parchment. Lightly grease the paper.
• Whisk eggs and sugar with a hand mixer until pale and thick, about 3 to 4 minutes. Whisk in a splash of oil and vanilla.
• Sift in flour and salt, folding gently until just combined. Do not overmix.
• Spread batter in the pan. It should be thin and even. Bake 10 to 12 minutes until the top springs back to a light touch.
• While it bakes, lay out a clean kitchen towel and dust it lightly with powdered sugar.
• Flip the hot cake onto the towel, peel off the parchment, and roll the cake up with the towel from short side to short side. Let it cool rolled up so it remembers the shape.

Stir together safe cookie dough

• Microwave flour in 15 second bursts, stirring between, until it hits 165°F. Let cool.
• Cream soft butter and brown sugar with a pinch of salt until fluffy. Mix in vanilla and a bit of milk to loosen.
• Fold in the cooled flour, then add mini chocolate chips. Aim for a scoopable but spreadable dough.

Fill, roll, and freeze

• Let a tub of ice cream soften on the counter for 10 to 15 minutes. You want it scoopable, not melted.
• Unroll the cooled cake. Spread a thin layer of the edible cookie dough first so it sticks to the cake.
• Dollop softened ice cream on top and spread quickly with an offset spatula. Work fast so it does not melt.
• Use the towel to help roll the cake back up. Wrap tightly in parchment and plastic wrap.
• Freeze at least 4 hours or overnight for neat slices.
• Before serving, drizzle with ganache or sprinkle mini chips if you want that extra flair.

That’s it. You built a stunner. If you want a second frozen dessert in your back pocket for the same party, these quick 2 Ingredient Ice Cream Sandwiches are surprisingly awesome alongside the roll.

Tips for Customizing Your Cake

Here’s where you make it your own. The base recipe is simple, so swaps are easy and fun. A few favorites:

Flavor mashups: vanilla cake with cookie dough ice cream feels classic. Chocolate cake with vanilla ice cream and peanut butter chips feels playful. A coffee ice cream with chocolate cookie dough is bold and grown up.

Texture boosters: add a crunch line by sprinkling crushed chocolate wafer cookies or graham cracker crumbs over the ice cream. They stay crisp in the freezer and slice clean.

Drizzles and decor: a thin zigzag of ganache on top is enough. Or sweep whipped cream along the top and press mini chips into the sides. Keep it simple so slicing stays neat.

Make ahead: freeze the roll up to 2 weeks. Wrap well to avoid freezer tastes. I like to add the drizzle before serving so it looks fresh.

Clean slices: heat a sharp knife under hot water, dry it, and cut. Wipe between slices. This gives you those perfect spirals that make everyone gasp.

If you want inspiration for other ice cream cakes to pair with this roll, I love this nostalgic trio of flavors in the Neapolitan Ice Cream Cake. It’s different enough to complement the cookie dough theme without competing.

Popular Variations and Related Cookie Recipes

Once you have the base down, you’re basically a dessert DJ mixing tracks. Here are some ideas.

Brown butter cookie dough swirl: brown the butter for your edible dough. It adds a toasty note that tastes gourmet with minimal effort.

Cookies and cream version: swap ice cream for cookies and cream and fold crushed chocolate sandwich cookies into the dough.

Caramel crunch: drizzle caramel over the ice cream before rolling, and add a handful of toffee bits. You get sweet, salty, and crunchy all in one bite.

Nutty delight: if your crowd loves nutty flavors, borrow some inspiration from this cozy favorite, Butter Pecan Bliss Cake, and use butter pecan ice cream with a pecan studded cookie dough.

Chocolate overload: chocolate sponge, chocolate ice cream, and double chocolate chips in the dough. Finish with a shiny chocolate glaze and you’ve got a slice that tastes like a truffle.

By the way, this recipe family plays nicely with a lot of sweet rolls and cakes on my site. If you want to set up a dessert board, pair the ice cream roll with something room temp for contrast. The variety makes even a small get together feel extra special.

Common Questions

How do I keep the cake from cracking when I roll it? Roll it up in a towel while it’s warm and let it cool rolled. That sets the curve so it will roll again without cracking later.

How soft should the ice cream be? Soft enough to spread with a spatula, but still cold and scoopable. If it’s glossy and melty, it will leak out and freeze icy.

Is the cookie dough safe to eat? Yes, use heat treated flour and skip raw eggs. A splash of milk binds it and keeps the texture soft when frozen.

How long does the roll need to freeze? At least 4 hours, but overnight gives you the cleanest slices and the most control when serving.

Can I make mini rolls? Absolutely. Bake the sponge in two smaller pans, fill and roll separately. Minis are great for parties and faster to freeze.

The sweet wrap up you were craving

If you want a showy dessert that is cool, sliceable, and fun to make, Deliciously Decadent Cookie Dough Ice Cream Cake Rolls check every box. The flexible sponge, safe edible dough, and soft ribbons of ice cream make a combo that never stays on the plate long.

You can keep it classic or play with flavors and textures, and it’s just as good for weeknight dessert as it is for a birthday. For more ideas and techniques, I love the step by step from Cookie Dough Ice Cream Cake – Goodie Godmother, the creative raw version at Raw Cookie Dough Ice Cream Cake | Fragrant Vanilla Cake, and this rolled cake inspiration with a cookie dough frosting twist from Chocolate Rolled Cake with Cookie Dough Buttercream – Cookie Dough and Oven Mitt. Go have fun with Deliciously Decadent Cookie Dough Ice Cream Cake Rolls, and tag me when you slice those pretty spirals.

I can’t wait to see your version of Deliciously Decadent Cookie Dough Ice Cream Cake Rolls. Here’s to chill treats and big smiles with Deliciously Decadent Cookie Dough Ice Cream Cake Rolls.