Irresistible Malted Milk Ball Ice Cream Cake Roll You’ll Love

Sara Williams31 January 2026

9 minutes read

Looking for a showstopping frozen dessert that’s surprisingly easy to make? This malted milk ball ice cream cake roll combines tender chocolate sponge cake, creamy vanilla ice cream, and crunchy malted milk balls, all wrapped up in a rich chocolate glaze. It’s the perfect make-ahead treat for birthdays, holidays, or any celebration.

Ice cream cake rolls might look fancy, but they’re actually one of the most approachable frozen desserts you can make at home. The secret is in the technique: baking a thin cake, rolling it while warm to create muscle memory, then filling it with softened ice cream and your favorite mix-ins.

Why You’ll Love This Ice Cream Cake Roll

This dessert combines the nostalgic flavor of malted milk balls with the elegance of a rolled cake. The light chocolate sponge cake stays soft even when frozen, while the vanilla ice cream filling studded with chopped malted milk balls provides wonderful texture and flavor contrast. The glossy chocolate glaze adds that final touch of decadence.

What makes this recipe particularly special is its versatility. While I’ve used malted milk balls here, you can easily swap them for seasonal candies like Robin Eggs for Easter, peppermint candies for winter holidays, or any candy that strikes your fancy.

Essential Tips for Success

Preparing Your Pan

The key to easy cake removal is proper pan preparation. Use a jelly roll pan measuring approximately 15 x 10 inches. Spray it generously with cooking spray, line with parchment paper, then spray the paper again. This double insurance ensures your cake releases perfectly every time.

Rolling Technique

Here’s the most important tip: roll your cake while it’s still warm, before adding the ice cream filling. Dust a clean kitchen towel generously with powdered sugar to prevent sticking. Once baked, let the cake cool for just two minutes, then immediately invert it onto the sugared towel. Peel off the parchment carefully and roll the cake up in the towel starting from the short end. This creates the cake’s shape memory, making it easier to roll again after filling.

Working with Ice Cream

Timing is everything when working with ice cream. Let it soften on the counter until spreadable but not melted. You want it soft enough to spread easily but firm enough to hold its shape. Once you’ve spread the ice cream and added the malted milk balls, work quickly to roll the cake, wrap it tightly, and get it into the freezer.

Ingredients

For the Chocolate Cake

1/2 cup all-purpose flour minus 1 tablespoon
1 tablespoon cornstarch
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, at room temperature
3/4 cup granulated sugar, divided
1 1/2 teaspoons vanilla extract
Powdered sugar for dusting

For the Filling

1.5 quarts vanilla ice cream
1 cup malted milk ball candies, coarsely chopped

For the Chocolate Glaze

1/2 cup heavy cream
6 ounces semisweet or milk chocolate, chopped
1/4 cup light corn syrup
1 1/2 teaspoons vanilla extract
Additional malted milk balls for decoration

Instructions

Making the Cake

Step 1: Preheat your oven to 375°F. Prepare a 15 x 10-inch jelly roll pan by spraying with cooking spray, lining with parchment paper, and spraying the paper again.

Step 2: In a small bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, and salt. Set aside.

Step 3: Separate the eggs, placing whites in one large mixing bowl and yolks in another. Beat the egg whites on medium-high speed until they become foamy. Gradually add 1/2 cup of sugar while continuing to beat. Increase speed to high and beat until stiff peaks form. The peaks should stand straight up when you lift the beaters.

Step 4: In the second bowl, beat the egg yolks with the remaining 1/4 cup sugar and vanilla extract until the mixture becomes thick and pale yellow, about 3 minutes.

Step 5: On low speed, mix the flour mixture into the yolk mixture until just combined. Stir in one-quarter of the beaten egg whites to lighten the batter, then gently fold in the remaining whites using a rubber spatula. Be careful not to deflate the mixture.

Step 6: Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake for 12 to 14 minutes, or until the top springs back when lightly pressed.

Step 7: Let the cake cool in the pan for 2 minutes. Meanwhile, dust a clean kitchen towel generously with powdered sugar. Loosen the edges of the cake with a knife, then invert it onto the prepared towel. Carefully peel off the parchment paper.

Step 8: Starting from a short end, roll the cake up in the towel. Place seam-side down on a wire rack and let cool completely, about 30 minutes.

Assembling the Ice Cream Roll

Step 9: While the cake cools, remove the ice cream from the freezer and let it soften at room temperature until spreadable, about 15 to 20 minutes.

Step 10: Carefully unroll the cooled cake. Spread the softened ice cream evenly over the cake, leaving a small border around the edges.

Step 11: Sprinkle the chopped malted milk balls evenly over the ice cream, pressing them gently into the surface.

Step 12: Roll the cake back up without the towel, working gently but confidently. Wrap tightly in parchment paper, then wrap again in aluminum foil. Place seam-side down in the freezer and freeze overnight until completely firm.

Making the Glaze

Step 13: In a small saucepan, combine the heavy cream, chopped chocolate, and corn syrup. Heat over low heat, stirring constantly, until the chocolate melts completely and the mixture becomes smooth and glossy, about 1 to 2 minutes. Remove from heat and stir in the vanilla extract. Let the glaze cool to room temperature.

Step 14: Unwrap the frozen cake roll and trim both ends for a clean presentation. Place the cake on a wire rack set over a baking sheet or parchment paper to catch drips.

Step 15: Pour the cooled glaze along the top of the cake roll, using a spatula to spread it over the sides. The glaze will set quickly on the frozen cake. If desired, sprinkle additional crushed malted milk balls on top before the glaze sets completely.

Step 16: Return the glazed cake to the freezer uncovered for about 1 hour, or until the glaze is completely firm. Once set, you can wrap it for storage.

Serving Suggestions

For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts. Let the cake sit at room temperature for 5 minutes before slicing to make cutting easier. Each slice reveals beautiful spirals of chocolate cake and vanilla ice cream studded with malted milk balls.

This dessert serves 12 generously, making it perfect for gatherings. Serve on chilled plates for the best presentation.

Storage and Make-Ahead Tips

This ice cream cake roll is an excellent make-ahead dessert. Once assembled and glazed, it can be stored in the freezer for up to 2 weeks. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.

You can also freeze the cake before glazing. Simply glaze it a few hours before serving for the freshest appearance.

Variations to Try

Seasonal Twists

Use pastel-colored Robin Eggs malted milk balls for an Easter celebration. For Christmas, swap the malted milk balls for crushed peppermint candies and use chocolate mint ice cream. In summer, try using strawberry ice cream with chopped fresh strawberries.

Flavor Combinations

Experiment with different ice cream flavors like chocolate, coffee, or even malted milk ice cream for an extra malty punch. You can also change up the mix-ins: try chopped candy bars, crushed cookies, or toasted nuts.

Glaze Options

While the chocolate glaze is divine, you could also use a simple dusting of cocoa powder, a drizzle of caramel sauce, or a white chocolate glaze for variety.

Common Questions

Why do I need to roll the cake before filling it?

Rolling the warm cake creates a shape memory that prevents cracking when you roll it again with the filling. The cake becomes flexible when warm, and rolling it trains the structure to hold that curved shape.

Can I use a different size pan?

The jelly roll pan size is important for proper thickness. A different size will change the cake’s thickness and may affect rolling and baking time. Stick with a 15 x 10-inch pan for best results.

What if my cake cracks when rolling?

Small cracks are normal and will be hidden by the glaze. To minimize cracking, make sure to roll the cake while it’s still warm and don’t roll it too tightly. The glaze and freezing will help seal any minor imperfections.

Can I make this without eggs?

This particular recipe relies heavily on whipped egg whites for structure, making it difficult to substitute. For an egg-free version, you’d need to use a completely different cake base.

How far in advance can I make this?

You can make this dessert up to two weeks ahead. Just store it well-wrapped in the freezer. Add any delicate decorations like extra malted milk balls shortly before serving.

Nutritional Information

Each serving contains approximately 350 calories. This is a special occasion dessert meant to be enjoyed in moderation as part of a balanced diet.

Final Thoughts

This malted milk ball ice cream cake roll proves that impressive desserts don’t have to be complicated. With a bit of planning and the right technique, you can create a stunning frozen treat that will have everyone asking for the recipe. The combination of tender chocolate cake, creamy ice cream, crunchy candy, and rich glaze creates a perfect harmony of flavors and textures.

Whether you’re serving this at a birthday party, holiday gathering, or just because, it’s guaranteed to disappear quickly. The best part? You can make it days ahead, leaving you free to enjoy your event stress-free.

Malted Milk Ball Ice Cream Cake Roll

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Cook Time 14

Total Time 14

Servings 12 servings