Ice Cream Party Roll

Total Time

Prep: 45 min. Bake: 10 min. + freezing

Makes

12 servings

Updated: Sep. 25, 2022
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.

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

Directions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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

1 piece: 184 calories, 4g fat (2g saturated fat), 72mg cholesterol, 124mg sodium, 34g carbohydrate (27g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 fat.