Preheat oven to 350 and line a 10x15x1 baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray. Set aside.
Line 1 muffin tin with 5 paper liners and set aside.
Add eggs to a mixer and beat on high for 5-6 minutes until bubbly and frothy. Add cake, water and oil. Beat for 30 seconds on low and scrape down the sides of the bowl. Beat on medium for 1 minute until combined well.
Pour 3-½ cups of batter into prepared baking sheet. Spread batter evenly. Use a 3 tablespoon portion scoop to scoop remaining batter into 5 cupcake liners.
Bake for 14-16 minutes or until cake is done in the center when a toothpick is inserted in it. Remove from oven. Cool cupcakes completely before frosting and enjoying.
For the cake roll, generously sprinkle powdered sugar onto a thin, clean towel. Let the cake cool for 10 minutes before removing it from the pan and placing it onto the powder sugar covered towel. Discard the parchment paper. Starting on a short end, roll the towel and cake into log shape. Cover with plastic wrap until cooled completely.
To fill, let ice cream stand for about 15-20 minutes to soften. Once the cake is cool, carefully unroll the cake, removing the towel. Spread about half of the ice cream onto the cake and then roll it back up. Wrap in plastic wrap and place into the freezer for 2 hours or overnight to freeze completely.
When ready to serve, remove from freezer and cut into 12 slices. Top with crushed cookies and serve immediately.