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chocolate cake roll filled with ice cream and topped with whipped cream and sprinkles, slice on plate
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4.25 from 4 votes

{Neapolitan} Ice Cream Cake Roll

The perfect chocolate cake roll is filled with strawberry ice cream and topped with whipped cream for a neapolitan ice cream cake roll! Or, use your favorite flavor ice cream instead to make your perfect ice cream cake roll.
Servings: 10 -12 servings
Author: Dorothy Kern


For the Cake

  • 3 eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons brewed coffee or water
  • 1 teaspoon vanilla extract
  • 1/4 cup usweetened cocoa powder I used special dark to get that dark chocolate flavor
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar to aid in rolling

For the Filling & Topping:

  • About 4 cups Strawberry Ice Cream or your favorite flavor
  • Whipped Cream or Cool Whip for topping
  • Sprinkles if desired


  • Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  • Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
  • Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
  • Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
  • While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  • Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or overnight).

Assemble Cake

  • Once the cake has cooled, unroll it carefully. Leave ice cream on the counter to soften for 5 minutes. Spread ice cream in an even layer on the cake. Roll up tightly, cover with plastic wrap, and re-freeze for at least 4 hours before serving.
  • When ready to serve, remove cake from the freezer and remove plastic wrap. Place on serving plate and frost with whipped cream or Cool Whip. Top with sprinkles.
  • (Extra cake can be placed in a resealable container and re-frozen. This works best with Cool Whip, but whipped cream will be fine too.)