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Chocolate Ice Cream Roll

 Chocolate Ice Cream Roll
Since my husband is not a cake fan, I need to be creative when making his birthday dessert. This year, I came up with this ice cream roll. It went over big with everyone...including our little daughter, Kaitlynn. A mint sprig makes a pretty garnish.
10 ServingsPrep: 30 min. + cooling Bake: 10 min. + freezing

Ingredients

  • 4 eggs, separated
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 3/4 cup sugar divided
  • 1/2 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1 tablespoon confectioners' sugar
  • 1 quart cookies and cream ice cream, softened
  • FROSTING:
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1/4 cup milk
  • 1/4 cup butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract

Directions

  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
  • waxed paper; grease the paper and set aside.
  • In a large bowl, beat egg yolks, baking powder and salt until
  • slightly thickened. Stir in extracts. Gradually add 1/2 cup sugar,
  • beating on high speed until thick and lemon-colored. Sift flour and

2 of 2

Chocolate Ice Cream Roll (continued)

Directions (continued)

  • cocoa together twice; gradually add to yolk mixture and mix well
  • (batter will be thick).
  • 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. Gradually fold into batter. Spread 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.
  • Unroll cake; spread ice cream evenly over the cake to within 1 in. of
  • edges. Roll up again. Cover and freeze until firm.
  • For frosting, in a large bowl, combine confectioners' sugar and
  • cocoa; beat in the milk, butter and vanilla until smooth. Spread
  • over cake roll. Cut into slices. Freeze leftovers.
  • Yield: 10 servings.
Nutritional Facts: 1 serving (1 slice) equals 377 calories, 13 g fat (7 g saturated fat), 118 mg cholesterol, 226 mg sodium, 62 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.