M&Ms Chocolate Chip Cookie Dough Ice Cream Cake Roll
Let’s be honest, we’ve all been there. Standing in front of the freezer with a spoon, debating between the cookie dough and the ice cream.
It’s a classic dilemma. For years, I just alternated spoonfuls. But one day, a wild thought struck me: why choose?
What if we could combine the warm, chewy goodness of a giant chocolate chip cookie, the nostalgic bliss of edible cookie dough, and the creamy cold of ice cream into one mind-blowing dessert? That’s how this crazy, beautiful creation was born.
This isn’t just a recipe; it’s a showstopper. It’s the dessert you bring to a party when you want to see jaws drop. It looks complicated, but I promise, it’s just a series of simple, fun steps. Let’s make some magic.
What You’ll Need
Here is the full list of ingredients. Don’t be intimidated by the length; we’re essentially making three simple components and rolling them into one.
For the Giant Cookie Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Confectioners’ sugar, for dusting
For the Edible Cookie Dough Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 cup all-purpose flour, heat-treated*
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- 1/2 cup mini semi-sweet chocolate chips
*To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until it reaches 165°F (74°C). This kills any potential bacteria, making it safe to eat raw.
For the Assembly:
- 1.5 quarts (about 6 cups) vanilla or cookie dough ice cream, softened
- 1 cup M&M’s candies, roughly chopped (plus more for garnish)
Pro Tips
I’ve made this roll more times than I can count. Here are a few secrets I’ve learned along the way that will guarantee your success.
- Don’t Overbake the Cookie. This is the most important tip. You want a soft, pliable cookie cake that can be rolled without cracking. Pull it from the oven when the edges are just set and the center looks slightly underdone. It will finish baking from the residual heat on the pan.
- The Towel Trick is Your Best Friend. Rolling the warm cookie cake in a powdered-sugar-dusted kitchen towel is a non-negotiable step. It “trains” the cake into a rolled shape, preventing cracks when you unroll it later for filling.
- Work Fast and Cold. Your enemy in this recipe is time and heat. Have your cookie dough filling made and your workspace cleared before you even think about taking the ice cream out of the freezer. Once it’s out, spread it quickly and get the roll back into the freezer immediately. A solid freeze is key to getting those perfect, clean slices.
- Parchment Paper is a Lifesaver. Use parchment paper to line your baking sheet, and leave a little overhang on the sides to act as “handles.” This makes it so much easier to lift the warm cookie cake out of the hot pan and onto your towel.
Tools Required
You don’t need a professional kitchen, just a few standard tools.
- 15×10-inch jelly roll pan (a rimmed baking sheet)
- Parchment paper
- Stand mixer or electric hand mixer
- Mixing bowls
- Offset spatula or a regular rubber spatula
- Clean kitchen towel (not terrycloth, a flat-weave is best)
- Measuring cups and spoons
Substitutions and Variations
This recipe is a great template for your creativity. Here are some ideas to get you started:
- Ice Cream Flavors: Chocolate, strawberry, peanut butter cup, or mint chocolate chip would all be fantastic.
- Candy Mix-ins: Swap the M&M’s for chopped Reese’s Pieces, Heath bar bits, chopped Snickers, or any of your favorite candies.
- Cookie Base: Feel free to use peanut butter chocolate chips or white chocolate chips in the cookie cake base.
- A Different Drizzle: Instead of more M&Ms on top, you could drizzle it with melted peanut butter, caramel sauce, or a simple chocolate ganache.
Make-Ahead Tips
This is a perfect dessert to make in advance, which is great for parties. You can assemble the entire cake roll, wrap it tightly in plastic wrap and then a layer of foil, and store it in the freezer for up to one week.
You can also make the edible cookie dough filling up to 3 days in advance. Just store it in an airtight container in the refrigerator and let it soften slightly at room temperature before spreading.
How to Make the M&Ms Cookie Dough Ice Cream Cake Roll
Let’s break it down. Follow these steps, and you’ll have a dessert masterpiece.
Part 1: The Cookie Cake Base
Step 1: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving a slight overhang on the shorter sides. Lightly grease the parchment paper.
Step 2: In a large bowl, use a mixer to beat the softened butter and both sugars together until light and fluffy, about 2-3 minutes.
Step 3: Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips.
Step 5: Spread the dough evenly into your prepared pan. An offset spatula works best here. The layer will be thin. Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft. Remember, do not overbake!
Step 6: While the cookie is baking, lay a clean kitchen towel on your counter and generously dust it with confectioners’ sugar. As soon as the cookie comes out of the oven, carefully lift it out of the pan using the parchment paper handles and invert it onto the prepared towel. Peel off the parchment paper.
Step 7: Starting from a short end, gently roll the warm cookie up with the towel inside. Let it cool completely in this rolled-up position, about 1-2 hours.
Part 2: The Edible Cookie Dough & Assembly
Step 1: While the cake cools, make the filling. In a medium bowl, beat the softened butter and brown sugar until creamy. Mix in the salt and vanilla.
Step 2: Add the heat-treated flour and mix on low until combined. Pour in the milk, one tablespoon at a time, until the dough comes together. Fold in the mini chocolate chips.
Step 3: Once the cookie cake roll is completely cool, carefully unroll it. Spread the edible cookie dough in an even layer over the surface of the cake.
Step 4: Take your softened ice cream and quickly spread it over the cookie dough layer. Sprinkle the chopped M&M’s over the ice cream.
Step 5: Working quickly, re-roll the cake tightly (this time without the towel). Wrap the roll securely in plastic wrap, then a layer of aluminum foil. Freeze for at least 6 hours, or preferably overnight, until very firm.
Step 6: When ready to serve, unwrap the roll and place it on a serving platter. Garnish with more M&M’s. Use a large, sharp knife to cut into thick slices. Enjoy immediately!
Helpful Info & Pairings
Here’s a quick look at some extra details to help you plan your dessert experience.
Dietary Swaps & Considerations
| Dietary Need | Suggested Swap | Notes |
|---|---|---|
| Gluten-Free | 1-to-1 GF flour blend | Use in both the cake and the cookie dough. |
| Dairy-Free | Plant-based butter & milk | Use dairy-free chocolate chips and a dairy-free ice cream. |
Serving Suggestions & Time Savers
| Category | Suggestion |
|---|---|
| Perfect Pairings | A tall glass of cold milk or a hot cup of coffee. |
| Time Saver | Make the edible cookie dough while the cake bakes and cools. |
| Nutrition Estimate | (per slice) ~450-550 calories. This is a treat, enjoy it! |
Leftovers and Storage
If you somehow have leftovers, storage is simple. The key is to keep it frozen solid and prevent freezer burn.
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. You can also wrap the remaining roll tightly in plastic wrap and foil. It will keep well in the freezer for up to a week.
Frequently Asked Questions
Q1. My cookie cake cracked when I tried to roll it. What happened?
Ans: This is the most common issue! It almost always means the cake was slightly overbaked, making it brittle instead of flexible. It could also be that you waited too long to roll it after it came out of the oven. You have to roll it while it’s still warm and steamy.
Q2. Can I use store-bought cookie dough?
Ans: For the cake base, you could press a tube of refrigerated cookie dough into the pan, but the texture might be different. For the raw filling, you must use a specifically labeled “edible” cookie dough from the store, as regular dough contains raw eggs and untreated flour which are not safe to eat uncooked.
Q3. My ice cream melted and oozed out when I was rolling it! How do I stop this?
Ans: You have to be quick! Let your ice cream soften on the counter for only about 10-15 minutes, just enough to be spreadable but not soupy. Also, ensure your cake and cookie dough layer are completely cool to the touch. Any warmth will melt the ice cream instantly.
Q4. How long does this really need to freeze?
Ans: I know it’s tempting to dig in early, but a solid freeze is crucial for clean slices. I recommend a minimum of 6 hours, but overnight is truly best. This allows the ice cream to harden completely, preventing a squishy mess when you cut it.
Wrapping Up
And there you have it! A dessert that’s a triple threat of deliciousness. It’s a project, for sure, but a totally doable and incredibly rewarding one.
The moment you slice into that perfectly frozen roll and see the beautiful swirl of cookie, dough, and ice cream, you’ll feel like a true dessert champion. Your friends and family will be talking about it for weeks.
So go ahead, give it a whirl! I’d love to see your creations. Drop a comment below to let me know how it went or if you have any questions along the way.
