Ingredients
FOR THE BISCUIT DOUGH
MEDIUM EGGS
4
00 FLOUR
60 gr
SUGAR
95 gr
MILK
50 ml
SUNFLOWER OIL
50 ml
VANILLA EXTRACT
1 Teaspoon
BAKING POWDER FOR CAKES
1 level teaspoon
TO FILL
CHOCOLATE ICE CREAM
300 gr
CREAM ICE-CREAM
300 gr
YOU ALSO NEED
POWDERED SUGAR
qb
The  ice cream roll is a fresh and quick summer dessert , perfect to serve at the end of a dinner with guests or to celebrate a special birthday . A soft biscuit dough is filled with a filling composed of two flavors of ice cream, for a super delicious result, that will conquer everyone from the first taste.

To make it, start with the biscuit : work the egg yolks with the sifted sugar, flour and yeast, then gradually incorporate the whipped egg whites. Once the mixture has been distributed on a baking tray with baking paper and cooked at 180 °C for no more than 10 minutes, simply place the base on a damp cloth and wait for it to cool.

All that remains is to quickly mix the ice cream to soften it, spread it on the now cold biscuit dough, roll it up to obtain a compact cylinder and place the latter in the freezer for at least 4 hours , wrapped in a sheet of transparent film. You will thus obtain an irresistible and creamy roll, ideal for dusting with an impalpable layer of icing sugar and to offer to adults and children for an irresistible snack .

We chose to use a homemade chocolate ice cream and a cream ice cream , but you can choose the types you prefer, enrich the filling with many other ingredients and customize the biscuit: let yourself be inspired by our suggestions.

Discover how to prepare the ice cream roll following the step by step procedure and tips. If you liked this recipe, also try the ice cream cake , the stracciatella ice cream cookies and the ice cream wafer .

How to make ice cream roll
Step 1
Separate the egg whites from the yolks and start whipping the latter together with the sugar using an electric whisk.
1
, until the mixture becomes light and frothy.

Step 2
Gradually incorporate the sifted flour and yeast, setting the whisk to minimum speed
2
.

Step 3
Gradually add the vanilla, the seed oil and the milk at room temperature
3
.

Step 4
Separately, beat the egg whites until stiff.
4
.

Step 5
Add them a little at a time to the rest of the dough, working them with a spatula from the bottom up so as not to deflate them.
5
.

Step 6
Transfer the dough into a 30 x 40 cm baking pan lined with baking paper and level it out.
6
and cook it in a static oven preheated to 180°C for 10 minutes, placing it on the central shelf.

Step 7
Once cooked, remove the biscuit dough from the oven, turn it upside down onto a wet and well-wrung out tea towel, then gently remove the baking paper.
7
, cover everything with a sheet of cling film and leave to cool thoroughly.

Step 8
When the biscuit dough is completely cold, trim the edges with a smooth-bladed knife. Take the ice cream out of the freezer and work it for a few moments to soften it, then spread it on the base, leaving at least 2 cm of space from the edges; we used two flavors, but you can also use just one or more
8
.

Step 9
Gently roll the biscuit dough on itself
9
.

Step 10
Wrap the dessert in cling film
10
and place it in the freezer for at least 4 hours. After the necessary time, transfer it to a serving dish and sprinkle it with icing sugar.

Step 11
The ice cream roll is ready to be served: cut it into slices and enjoy it in all its goodness