I've never had anything quite like this, but I like the idea. It's a very basic recipe that could be enhanced easily with textural features like dried fruit or nuts, and quite elegant to serve garnished with a few more of same. I'm picturing coffee ice cream with espresso beans....
3 eggs
1 cup sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
Confectioners' sugar
1 quart ice cream
Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Flavor with vanilla. Line a greased 15 1/2 x 10 1/2 1 inch jelly-roll pan with wax paper and grease again. Pour in the batter, spread smooth, and bake in a 425 degree oven for 12-15 minutes. Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool. Unroll and spread with ice cream softened enough to spread. Roll up quickly, wrap in foil, and keep in freezer until ready to serve. Slice and serve.