Steps

1. Prepare a container (approx. 14cm x 9cm, 500ml capacity) and line it with strips of parchment paper. (This is the key!) Lining the container makes it easier to remove the ice cream once it's set.
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2. Slice the roll cake in half horizontally. (This is the key!) If you don't have a coffee-flavored roll cake, you can use a sponge cake dipped in instant coffee or substitute with biscuits soaked in coffee.
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3. Take the cream cheese (200g) out of the refrigerator and microwave it on 600W for 30 seconds to soften it.
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4. Mix the softened cream cheese until smooth and creamy with no lumps. (This is the key!) Using a whisk will help achieve a smoother consistency.
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5. In a heatproof bowl, place the vanilla ice cream (200ml) and microwave on 600W for 1 minute until completely melted. (This is the key!) Adjust the heating time based on the temperature of your ice cream.
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6. Gradually add the melted vanilla ice cream to the smooth cream cheese, mixing well after each addition. (This is the key!) Adding it little by little prevents lumps. If it's not sweet enough, add your preferred sweetener at this stage to adjust the taste.
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7. Line the bottom of the prepared container with the sliced roll cake, filling any gaps with pieces of roll cake.
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8. Pour the mixed ice cream batter over the roll cake layer in the container.
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9. Loosely cover with plastic wrap and freeze in a flat place for 5 to 6 hours until firm. (This is the key!) The freezing time may vary depending on your freezer's environment, so adjust accordingly.
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10. Once frozen solid, gently loosen the edges of the container to let air in, then lift the ice cream out using the parchment paper. (This is the key!) If it's difficult to remove, let it sit at room temperature for 2-3 minutes. For glass containers, lining all four sides with parchment paper makes removal easier.
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11. Sprinkle cocoa powder (to taste) over the removed ice cream to finish.
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