Cookie Dough Ice Cream-Cake Rolls
Ingredients:
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup boiling water For the Cookie Dough Ice Cream:
- 4 cups vanilla ice cream, softened
- 1/2 cup mini chocolate chips
- 1/2 cup cookie dough chunks (store-bought or homemade) For the Chocolate Chip Cookie Dough Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
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Instructions:
Making the Chocolate Cake:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, then grease the parchment paper.
- Mix the Cake Batter:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, egg, and vanilla extract. Mix until well combined.
- Gradually stir in the boiling water until the batter is smooth and thin.
- Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 5 minutes.
- Roll the Cake:
- Invert the cake onto a clean kitchen towel or parchment paper. Carefully peel off the parchment paper from the bottom of the cake.
- Starting from one short end, roll the cake up in the towel. Let it cool completely in the rolled-up position. Making the Cookie Dough Ice Cream:
- Prepare the Ice Cream:
- In a large bowl, mix the softened vanilla ice cream with the mini chocolate chips and cookie dough chunks until evenly distributed. Making the Chocolate Chip Cookie Dough Filling: