Lavender and Vanilla Ice Cream Roll is a delicate, elegant dessert that looks impressive but is surprisingly simple once you break it down. A soft vanilla sponge cake is baked in a thin sheet, rolled up, then filled with creamy lavender-infused vanilla ice cream. Once it’s frozen and sliced, you get pretty spirals of cake and ice cream in every slice.
Lavender and Vanilla Ice Cream Roll – Light, Floral, and Dreamy
Print ThisIngredients
- Vanilla Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp milk
- 2 tbsp melted butter, cooled
- Powdered sugar (for dusting towel and roll)
- Lavender Vanilla Ice Cream Filling:
- 1 ½ quarts vanilla ice cream
- 1–2 tsp culinary dried lavender buds
- ¼ cup heavy cream or milk
- 1 tsp vanilla extract (optional)
- Optional Garnish:
- Whipped cream
- Extra dried lavender (tiny pinch)
- Fresh berries
- White chocolate shavings
Instructions
- 1. Prep Pan & Oven
- 2. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it.
- 3. Make the Sponge
- 4. Beat eggs and sugar on high speed 3–5 minutes until thick and pale. Mix in vanilla. In another bowl, whisk flour, baking powder, and salt. Sift dry ingredients over egg mixture and gently fold in. Stir milk and melted butter together, fold a little batter into it to lighten, then fold back into the main batter.
- 5. Bake
- 6. Spread batter evenly in pan. Bake for 10–12 minutes, until cake springs back when lightly touched.
- 7. Roll the Warm Cake
- 8. Dust a clean kitchen towel generously with powdered sugar. Immediately invert the hotcake onto a towel, peel off the parchment, and roll it up from the short end with the towel inside. Cool completely.
- 9. Infuse the Lavender Cream
- 10. Warm cream or milk until steaming. Remove from heat, stir in dried lavender, cover, and steep 10–15 minutes. Strain, pressing gently, and let cool.
- 11. Prepare Ice Cream Filling
- 12. Soften ice cream 10–15 minutes. In a large bowl, stir softened ice cream with cooled lavender-infused cream and vanilla (if using) until smooth. If too soft, chill briefly until spreadable.
- 13. Fill & Re-Roll
- 14. Gently unroll cooled cake. Spread lavender vanilla ice cream evenly over the cake, leaving a small border. Re-roll the cake (without the towel) into a tight roll. Wrap firmly in plastic, then foil.
- 15. Freeze
- 16. Freeze at least 4 hours, or until completely firm.
- 17. Serve
- 18. Let it sit 5–10 minutes at room temperature before slicing. Unwrap, dust with powdered sugar, and garnish as desired. Slice with a sharp, warm knife and serve immediately.
Notes
Start with 1 tsp lavender for a subtle flavor; increase slightly if you prefer a stronger floral note. Always use culinary lavender, not lavender from potpourri or non-food sources. For faster prep, you can use store-bought vanilla sponge cake, but a fresh homemade sponge gives the best texture. Store leftover slices wrapped in the freezer for up to 1–2 weeks.
The gentle floral notes of culinary lavender pair beautifully with classic vanilla, giving this ice cream roll a sophisticated flavor that’s still familiar and comforting. It’s refreshing, slightly whimsical, and perfect for warm days or special occasions where you want a dessert that feels a little extra.
Perfect for dinner parties, birthdays, holidays, or summer gatherings, this Lavender and Vanilla Ice Cream Roll is the kind of dessert that makes people say “wow” before they even take the first bite.
Why You’ll Love This Recipe
Elegant & Unique – A floral twist on a classic ice cream cake roll.
Soft & Creamy – Tender vanilla sponge wrapped around silky lavender vanilla ice cream.
Make-Ahead Friendly – Assemble, freeze, slice when ready—no last-minute stress.
Beautiful Presentation – Pretty swirls and pastel tones without complicated decorating.
Ingredients
For the Vanilla Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp milk (any kind)
- 2 tbsp melted butter, cooled
- Powdered sugar, for dusting the towel and roll
For the Lavender Vanilla Ice Cream Filling:
- 1 ½ quarts (about 1.4 L) vanilla ice cream
- 1–2 tsp culinary dried lavender buds
- ¼ cup heavy cream or milk
- 1 tsp vanilla extract (optional, for extra vanilla flavor)
For Garnish (Optional):
- Whipped cream
- Extra dried lavender buds (very small pinch)
- Fresh berries
- White chocolate shavings
Instructions
Prep the Pan and Oven
Preheat your oven to 350°F (175°C).
Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper. Lightly grease the parchment and sides of the pan.
Make the Vanilla Sponge
In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 3–5 minutes, until thick, pale, and doubled in volume.
Beat in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gently sift the dry ingredients over the egg mixture and fold in carefully with a spatula just until no streaks remain.
In a small bowl, combine milk and melted butter. Stir a few spoonfuls of batter into this mixture to lighten it, then gently fold it back into the main batter.
Bake the Cake
Pour the batter into the prepared pan and spread it evenly into the corners.
Bake for 10–12 minutes, or until the top springs back lightly when touched and a toothpick inserted in the center comes out clean.
Roll the Warm Cake
While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Carefully invert the hot cake onto the sugared towel and peel off the parchment.
Starting from a short side, roll the warm cake up with the towel inside (like a jelly roll).
Place the rolled cake on a rack, seam-side down, and let it cool completely at room temperature.
Infuse the Lavender Cream
While the cake cools, warm the heavy cream or milk in a small saucepan over low heat until just steaming (do not boil).
Remove from heat, stir in the dried lavender buds, cover, and let steep for 10–15 minutes.
Strain out the lavender and discard the buds, pressing gently to extract flavor. Let the infused cream cool.
Prepare the Ice Cream Filling
Let the vanilla ice cream sit at room temperature for 10–15 minutes until softened but not melted.
In a large bowl, stir together softened ice cream, cooled lavender-infused cream, and vanilla extract (if using) until smooth and evenly combined.
Return the bowl to the freezer for 10–15 minutes if it’s become too soft—you want it spreadable, not runny.
Fill the Cake Roll
Carefully unroll the cooled sponge cake. It will have a gentle curve but should lie mostly flat.
Spread the lavender vanilla ice cream evenly over the cake, leaving a small ½-inch border around the edges to allow for spreading as you roll.
Working quickly (so the ice cream doesn’t melt too much), re-roll the cake tightly but gently, this time without the towel.
Wrap the ice cream roll firmly in plastic wrap, then in foil for extra protection.
Freeze Until Firm
Place the wrapped roll in the freezer for at least 4 hours, or until completely firm—overnight is ideal.
Serve
When ready to serve, remove the roll from the freezer and let sit at room temperature for 5–10 minutes to soften slightly.
Unwrap, place on a serving platter, and trim the ends for a clean look.
Dust with powdered sugar and garnish with whipped cream, a very small pinch of dried lavender, berries, or white chocolate shavings if desired.
Slice with a sharp knife and serve immediately.
Nutritional Information
(Approximate per slice, 1 of 10)
- Calories: ~360
- Protein: 6g
- Fat: 18g
- Carbohydrates: 43g
- Sugar: 31g
- Fiber: 0–1g
(Values will vary based on ice cream and garnish used.)
Tips for Success
Use Culinary Lavender Only – Make sure the lavender is labeled culinary; regular decorative lavender isn’t for eating.
Go Light on the Lavender – It’s strong; start with less and increase next time if you want a bolder floral note.
Roll While Warm – Rolling the cake while it’s hot prevents cracking later when you add the filling.
Slice with a Hot Knife – Dip the knife in hot water and wipe dry between cuts for clean slices.
Why This Recipe Works
A classic sponge cake is light, flexible, and not too sweet, making it the perfect base for a rich ice cream filling. Rolling the cake while warm “trains” it into shape so it doesn’t crack when you fill it. Infusing the cream with culinary lavender before mixing it into the vanilla ice cream gives a gentle floral flavor that feels special but not overpowering.
Once frozen, the roll slices into beautiful spirals of soft cake and creamy ice cream—both visually striking and delicious. This Lavender and Vanilla Ice Cream Roll is the perfect example of a dessert that looks fancy but relies on straightforward techniques and simple ingredients.
