ICE CREAM ROLL RECIPE RECIPES

ICE-CREAM CAKE ROLL RECIPE - FOOD.COM

Ice-Cream Cake Roll Recipe - Food.com image

This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 1 cake

Number Of Ingredients 10

Ingredients

3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 pinch salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons confectioners' sugar
3 cups mint chip ice cream, softened
chocolate syrup, for serving

Steps:

Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

Nutrition Facts : Calories 2238.4, FatContent 72.3, SaturatedFatContent 38, CholesterolContent 1036.1, SodiumContent 1152.5, CarbohydrateContent 358.7, FiberContent 15.1, SugarContent 260.6, ProteinContent 55.6

ICE CREAM PARTY ROLL RECIPE: HOW TO MAKE IT

Ice Cream Party Roll Recipe: How to Make It image

This tempting take on the much-loved cake roll features a from-scratch chocolate cake, vanilla ice cream and a layer of berry jam. Garnished with hot fudge and whipped topping, the slices are hard to resist.

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 large eggs, separated
3/4 cup sugar, divided
1/2 cup cake flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup strawberry or raspberry jam
2 cups vanilla ice cream, softened
Confectioners' sugar
Hot fudge topping and whipped topping

Steps:

Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks and 1/2 cup sugar on high speed for 5 minutes or until thick and lemon-colored. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Stir a third of the whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack., Unroll cake; spread jam to within 1/2 in. of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping.

Nutrition Facts : Calories 184 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 34g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic Exchanges 2 starch

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