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Makeover Old-Fashioned Ice Cream Roll

 Makeover Old-Fashioned Ice Cream Roll
This dessert is so convenient to make ahead of time and keep in the freezer for company. Cake and ice cream make it the best of two worlds! The original recipe's caramel sauce was high in fat and calories. Our Taste of Home Test Kitchen makeover version tastes great—and makes a nice topping for ice cream, too.
12 ServingsPrep: 30 min. Bake: 15 min. + freezing


  • 4 eggs
  • 3/4 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 cups reduced-fat vanilla ice cream, slightly softened
  • 1 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 cup fat-free milk
  • 2 egg yolks, lightly beaten
  • 2 tablespoons butter
  • Chopped pecans, optional


  • Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat
  • paper with cooking spray; set aside.
  • In a large bowl, beat eggs on high speed for 3 minutes. Gradually add
  • sugar, beating until mixture becomes thick and lemon-colored. Beat
  • in vanilla.
  • Combine dry ingredients; fold into egg mixture. Spread batter into

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Makeover Old-Fashioned Ice Cream Roll (continued)

Directions (continued)

  • prepared pan.
  • Bake at 350° for 12-14 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 over cake to within 1/2 in. of edges.
  • Roll up again. Place seam side down on a serving platter. Cover and
  • freeze until firm.
  • Meanwhile, for caramel sauce, in a small saucepan, combine brown
  • sugar and flour. Stir in milk until smooth. Cook and stir over
  • medium-high heat until thickened and bubbly. Reduce heat; cook and
  • stir for 2 minutes.
  • Remove from the heat. Stir a small amount of hot mixture into egg
  • yolks; return all to pan, stirring constantly. Bring to a gentle
  • boil; cook and stir for 2 minutes. Remove from the heat; gently stir
  • in butter. Serve with ice cream roll. Sprinkle with pecans if
  • desired. Yield: 12 servings (1-3/4 cups sauce).
Nutritional Facts: 1 slice with about 2 tablespoons sauce (calculated without pecans) equals 319 calories, 8 g fat (4 g saturated fat), 128 mg cholesterol, 177 mg sodium, 56 g carbohydrate, trace fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.