why make this recipe
This Smores Explosion Cookie Dough Ice Cream Roll gives you big campfire flavors in a pretty dessert. It mixes cookie dough bits, marshmallows, chocolate, and graham crumbs with cold ice cream. It looks great for a party and tastes like a s’more in every bite. If you need a simple savory side for a party, you can also try an easy main like the Anjappar egg fried rice recipe to balance the sweet.
introduction
This recipe makes a rolled ice cream cake with a cookie dough sponge inside. You get soft cake, cold ice cream, gooey marshmallows, and a chocolate top. It is fun to make and fun to eat. If you want a different no-milk style ice cream cake idea, see the Labubu ice cream cake without milk for another way to serve frozen dessert.
how to make Smores Explosion Cookie Dough Ice Cream Roll
Make the parts in order: cookie dough sponge, ice cream base, then roll and freeze. Bake the sponge first so it cools while you churn ice cream. Spread the ice cream on the unrolled sponge and add the fillings. Roll it tight and freeze at least 4 hours. Finish with chocolate ganache and extra marshmallows before slicing.
Ingredients :
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1 cup mini marshmallows
- ½ cup chocolate chunks
- 1 cup chocolate ganache
Directions :
Step 1: Prepare the Cookie Dough Sponge
- Cream butter and both sugars until fluffy. Add the egg and vanilla and mix well.
- Stir in flour, baking soda, and salt until combined. Fold in mini chocolate chips.
- Spread the batter into a pan and bake until set. Let cool a bit.
Step 2: Roll the Cake
- While warm, turn the cake onto a clean towel. Roll gently to set shape.
- Unroll and cool completely before adding ice cream.
Step 3: Make Ice Cream Base
- Whisk heavy cream, milk, ¾ cup sugar, and vanilla until sugar dissolves.
- Churn in an ice cream maker until thick but still spreadable.
Step 4: Assemble the Roll
- Unroll the cooled sponge. Spread the churned ice cream evenly over the sponge.
- Sprinkle graham cracker crumbs, mini marshmallows, and chocolate chunks over the ice cream.
Step 5: Roll and Freeze
- Roll the sponge tightly with the ice cream inside. Wrap well in plastic.
- Freeze at least 4 hours, until very firm.
Step 6: Add Ganache Topping
- Pour cooled chocolate ganache over the frozen roll. Let set in the freezer for a few minutes.
Step 7: Decorate and Serve
- Top with extra marshmallows and graham crumbs. Slice with a warm knife and enjoy.
how to serve Smores Explosion Cookie Dough Ice Cream Roll
Serve slices cold on dessert plates. Let the roll sit 2–3 minutes at room temperature so slices cut clean. Add extra marshmallows or a drizzle of chocolate on top. If you need a small warm or savory side, consider serving with a breakfast-style option like chicken breakfast sausage for a full brunch table.
how to store Smores Explosion Cookie Dough Ice Cream Roll
Wrap the roll tightly in plastic wrap and foil. Store in the freezer for up to 2 weeks for best texture. Thaw slices for a few minutes before serving. Do not refreeze thawed slices.
tips to make Smores Explosion Cookie Dough Ice Cream Roll
- Chill the sponge well before you spread the ice cream. This stops melting.
- Use a warm knife for clean slices. Dip it in hot water and wipe dry between cuts.
- Freeze the roll tightly wrapped to avoid ice crystals.
- For a party menu, add a savory dish for guests by trying the Churu chicken amarillo recipe to pair with sweets.
variation (if any)
- Make a mini version by using a smaller pan and less ice cream.
- Swap the chocolate chips for peanut butter chips for a nutty twist.
- Toast marshmallows on top under a broiler for a few seconds for a true s’more flavor.
FAQs
Q: Can I use store-bought cookie dough instead of making the sponge?
A: Yes. Press thin store-bought dough into a pan and bake. Cool and use the same way.
Q: Can I skip the ganache?
A: Yes. Skip it for a lighter look. Add extra crumbs or marshmallows instead.
Q: How long does it take to set in the freezer?
A: Freeze at least 4 hours. Overnight is best for firm slices.
Q: Can I make this without an ice cream maker?
A: You can make no-churn ice cream by whipping cream and folding sweetened condensed milk, then freeze and spread.
Smores Explosion Cookie Dough Ice Cream Roll
Ingredients
Method
- Cream butter and both sugars until fluffy. Add the egg and vanilla and mix well.
- Stir in flour, baking soda, and salt until combined. Fold in mini chocolate chips.
- Spread the batter into a pan and bake until set. Let cool a bit.
- While warm, turn the cake onto a clean towel. Roll gently to set shape.
- Unroll and cool completely before adding ice cream.
- Whisk heavy cream, milk, ¾ cup sugar, and vanilla until sugar dissolves.
- Churn in an ice cream maker until thick but still spreadable.
- Unroll the cooled sponge. Spread the churned ice cream evenly over the sponge.
- Sprinkle graham cracker crumbs, mini marshmallows, and chocolate chunks over the ice cream.
- Roll the sponge tightly with the ice cream inside. Wrap well in plastic.
- Freeze at least 4 hours, until very firm.
- Pour cooled chocolate ganache over the frozen roll. Let set in the freezer for a few minutes.
- Top with extra marshmallows and graham crumbs. Slice with a warm knife and enjoy.