Cookie Dough Ice Cream Cake Roll: A Decadent Dessert Perfect for Any Occasion

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
In a large bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 5 minutes. Add the vanilla extract and mix well.
In a separate bowl, sift the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until well combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12-15 minutes, or until the cake is golden and a toothpick inserted comes out clean.
Once baked, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake up in the towel. Allow it to cool completely.
Make the cookie dough ice cream:

In a mixing bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract until well combined.
Gently fold in the mini chocolate chips and mini edible cookie dough.
Pour the mixture into a loaf pan or any container suitable for freezing and spread it out evenly. Freeze for at least 4 hours, or until firm.
Assemble the cake roll:

Once both the cake and ice cream are fully chilled, unroll the cooled cake carefully and remove the towel.
Spread a thick layer of the cookie dough ice cream over the cake, leaving a small border around the edges.
Roll the cake back up tightly, ensuring the ice cream stays inside.
Wrap the roll in plastic wrap and freeze for at least 2 hours to firm up.
Serve:

When ready to serve, remove the roll from the freezer and slice it into rounds. Serve immediately for the perfect balance of cake and ice cream in each bite.
Serving and Storage Tips: