Pumpkin Ice Cream Roll Recipe

Pumpkin Ice Cream Roll Recipe photo by Taste of Home

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This wonderful light and lovely dessert is our standby at Thanksgiving and Christmas. The subtle taste of pumpkin and the refreshing ice cream make a most delicious after-dinner treat.

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Pumpkin Ice Cream Roll Recipe

Prep: 25 min. Bake: 15 min. + freezing

Yield: 10 Servings

25 15 40

Ingredients

3/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
Dash salt
3 eggs
1 cup sugar
2/3 cup pumpkin
Confectioners' sugar
1 quart butter pecan ice cream, softened
Whipped cream, optional
Toasted chopped pecans, optional

Directions

In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15-in. x 10-in. x 1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes. Turn cake out onto a linen towel sprinkled with confectioners' sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze. To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans. Yield: 10 servings.

If Cooking for Two: Wrap cake roll in heavy-duty aluminum foil an slice as needed. Cake will keep for about 1 month.

Nutritional Facts 1 serving (1 slice) equals 276 calories, 11 g fat (5 g saturated fat), 84 mg cholesterol, 163 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Pumpkin Ice Cream Rolls in Reminisce November/December 1993, p51