Cookie Dough Ice Cream Cake Rolls – A Nostalgic, Indulgent Summer Dessert

Instructions

1. Prepare the Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and milk.
4. Gradually add dry ingredients to the wet mixture, stirring just until combined.
5. Divide batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Edible Cookie Dough

7. While cakes are cooling, cream together butter and brown sugar until smooth.
8. Mix in vanilla extract and a pinch of salt.
9. Stir in heat-treated flour until fully incorporated, then fold in chocolate chips. Set aside.
   

   3. Assemble the Cake Rolls