[X]

Home > Recipes > Mint-Chip Ice Cream Roll

Mint-Chip Ice Cream Roll Recipe

Mint-Chip Ice Cream Roll Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This refreshing ice cream cake roll, drizzled with mouthwatering homemade chocolate sauce, adds a fresh finale to any summer meal, according to Sonja Wilhau of Grundy Center, Iowa. "The cake roll is so pretty that it creates a special occasion whenever I serve it."—Sonja Wilhau, Grundy Center, Iowa

[X]

Rate Mint-Chip Ice Cream Roll Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Mint-Chip Ice Cream Roll Recipe

Prep: 50 min. + freezing Bake: 15 min.

Yield: 15 Servings

50 15 65

Ingredients

3/4 cup all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon salt
5 eggs, separated
1 cup sugar
1 tablespoon lemon juice
1 tablespoon confectioners' sugar
1-1/2 quarts mint chocolate chip ice cream, softened
CHOCOLATE SAUCE:
1 cup sugar
2 tablespoons baking cocoa
1/4 cup butter, cubed
2 tablespoons water
1 can (5 ounces) evaporated milk

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. Sift together the flour, cocoa and salt; set aside. In a medium bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form.
In another bowl, beat the egg yolks and lemon juice until thick and lemon-colored. Fold in egg whites. Fold in reserved dry ingredients just until blended. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center.
Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
Unroll cake; spread ice cream to within 1/2 in. of edges. Roll up again. Cover and freeze for at least 3 hours before serving.
In a saucepan over medium heat, bring the sugar, cocoa and butter to a boil. Add water; return to a boil. Stir in milk; boil 3 minutes longer. Cool to room temperature. Serve over ice cream roll. Yield: 15 servings.

Nutritional Facts 1 serving (1 slice) equals 334 calories, 14 g fat (8 g saturated fat), 102 mg cholesterol, 129 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Mint-Chip Ice Cream Roll in Country Woman July/August 2004

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Mint-Chip Ice Cream Roll

Mint-Chip Ice Cream Roll

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Apr. 02, 2010 by 1956kris

Lovely flavor! I would cool cake a little longer before rolling to prevent cracks. Excellent presentation with the chocolate sauce drizzled over the top.

Reviewed on Mar. 26, 2010 by lisahooley

Its better with vanilla cake part!