Photo of Fudgy ice cream cake roll by WW

Fudgy ice cream cake roll

Total Time
15 min
15 min
0 min
We revamped this old-fashioned childhood favorite so you can eat like a kid again without worrying about the calories. The child in you will love it! Three simple ingredients and a few minutes of your time and you'll have an "ice-cream cake" that's ready for topping. The yogurt filled cake will need a couple of hours in the freezer, so if you're serving this as a weeknight dessert treat, be sure to plan ahead. For clean cut cake slices, run a sharp chef's knife under hot water to heat it, and wipe dry. Cut the frozen slices with the warmed knife, and top with hot fudge or any of our delicious dessert sauces. We love this simple cake with raspberry sauce, too. Or, drizzle the slice with a mix of fudge and raspberry sauces for a truly divine dessert!


Angelfood cake

14 oz

Fat free vanilla frozen yogurt

2 cup(s), or flavor of your choice

Fat free hot fudge

1 cup(s)


  1. Place a large piece of plastic wrap on a flat surface. Slice the cake into 1-inch-thick pieces and lay it on the plastic wrap to form about a 10- X 16-inch rectangle. Cover with a second piece of plastic wrap and roll with a rolling pin to press cake pieces together.
  2. Place yogurt in microwave and defrost for about 1 minute to soften. If you do not have a microwave, soften yogurt in the refrigerator for 20 to 30 minutes. Spread yogurt evenly across cake and roll up lengthwise; wrap tightly in plastic wrap and freeze until firm, about 2 hours.
  3. To serve, cut into 1-inch-thick slices and drizzle each slice with 1 tablespoon of fudge sauce. Yields 1 slice per serving.