Old-Fashioned Ice Cream Roll Recipe

Old-Fashioned Ice Cream Roll Recipe photo by Taste of Home

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—Darlene Brenden, Salem, Oregon

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Old-Fashioned Ice Cream Roll Recipe

Prep: 40 min. + freezing

Yield: 8-10 Servings

30 10 40

Ingredients

4 eggs
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 gallon vanilla ice cream, slightly softened
CARAMEL SAUCE:
1 cup packed brown sugar
1/2 cup sugar
1/4 teaspoon salt
1/2 cup light corn syrup
1 cup heavy whipping cream
Chopped pecans, optional

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in vanilla. Combine dry ingredients; fold into egg mixture.
Spread batter evenly into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert 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 short side. Cool completely on a wire rack.
Spread cooled cake with ice cream; roll up again. Freeze until firm.
For sauce, in a small saucepan, combine the sugars, salt and corn syrup. Cook and stir until mixture comes to a boil. Remove from the heat; cool slightly. Stir in cream. Serve with ice cream roll. Sprinkle with pecans if desired. Yield: 8-10 servings (2 cups sauce).

Variation: Use strawberry ice cream instead of vanilla and eliminate caramel sauce. Garnish with fresh strawberries and whipped cream.

Lighter version: Makeover Old-Fashioned Ice Cream Roll

Nutritional Facts 1 serving (calculated without pecans) equals 585 calories, 23 g fat (13 g saturated fat), 164 mg cholesterol, 296 mg sodium, 92 g carbohydrate, trace fiber, 8 g protein.

Originally published as Old-Fashioned Ice Cream Roll in Grandma's Great Desserts Cookbook , p67