Preheat your oven to 375°F (190°C) and line a 15x10 inch jelly roll pan with parchment paper. Lightly spray with cooking spray.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, beat the eggs and sugar together until fluffy, about 5 minutes. Add vanilla and vegetable oil.

Gradually fold in the dry ingredients until just combined.

Pour the batter into the prepared pan, spreading evenly. Bake for 12–15 minutes or until the cake springs back when touched.

Once baked, turn the cake onto a dish towel dusted with powdered sugar. Peel off parchment paper and roll the cake up in the towel, starting from the short end.

Place seam side down and let cool completely.

When the cake is cool, unroll it carefully, spread a layer of ice cream over the surface, and sprinkle with cookie dough bites.

Roll it back up, wrap in plastic wrap, and freeze for about 4 hours or until firm.

Slice the roll, arrange on plates, and top with whipped cream, chocolate syrup, and mini chocolate chips.

Serve and enjoy!