Photo of Easy ice cream cake roll by WW

Easy ice cream cake roll

Total Time
2 hr 15 min
15 min
0 min
Three simple ingredients and a few minutes of your time (plus freezing!) and you'll have an "ice-cream cake" that's ready for topping. 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 the syrup.


Angel food cake

14 oz

Light churn style vanilla ice cream

2 cup(s)

Light chocolate syrup

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 ice cream in microwave and defrost for about 1 minute to soften. If you do not have a microwave, soften ice cream in the refrigerator for 20 to 30 minutes. Spread ice cream evenly across cake and roll up lengthwise; wrap tightly in plastic wrap and freeze until firm, about 2 hours.
  3. To serve, cut into sixteen 1-inch-thick slices and drizzle each slice with 1 tbsp syrup (serve with optional berries).
  4. Serving size: 1 slice