Chocolate Oreo Ice Cream Cake Roll

READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package chocolate cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 2
    cups vanilla ice cream, softened
  • 20
    Oreo cookies
  • 12
    cup powdered sugar, as garnish
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DIRECTIONS

  • Grease and lightly flour a 15 by 10 inch jelly roll pan.
  • Prepare chocolate cake mix according to package instructions.
  • Pour chocolate mixture evenly into jelly roll pan.
  • Spread out a kitchen towel and sprinkle it lightly with powdered sugar.
  • Bake for 12 -15 minutes or until a toothpick comes out clean in the center.
  • Remove cake from oven and immediately loosen edges of cake and turn it over into the towel.
  • Roll the cake up from short end to short end within the towel, jelly roll style.
  • Cool on wire rack until completely cool. This could take up to one hour.
  • Place 14 Oreo cookies into a zip lock bag. Crush the cookies using a roller pin or meat mallet.
  • Unroll cake. Spread the softened ice cream. Top with crushed cookie topping.
  • Carefully roll cake back up (without the towel) and transfer onto plate or serving tray.
  • Place cake into freezer and store for at least 2 hours.
  • To serve, garnish the top of the cake with powdered sugar and line the sides with remaining whole Oreo cookies.
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