Ice Cream Cake Roll

This Ice Cream Cake Roll recipe is a light and refreshing twist on a classic dessert, combining the richness of ice cream with the sweetness of fresh berries in a soft, rollable cake.

Ingredients:
1 box cake mix (We used red velvet cake mix)
1 quart ice cream, softened (We used vanilla)
1/2 cup fresh raspberries, plus extra for garnish
Powdered sugar (for dusting)

Instructions:
1: Prepare the cake mix according to package instructions and bake in a 10x15-inch jelly roll pan. Once baked, cool completely.
2: Unroll the cooled cake and spread softened vanilla ice cream evenly on top. Scatter fresh raspberries over the ice cream.
3: Carefully roll the cake back up and freeze for at least 2 hours.
4: Slice and dust with powdered sugar. Garnish with more fresh raspberries before serving.