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 for 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.

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.

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.