NEXT RECIPE >

Mint-Chip Ice Cream Roll Recipe
Mint-Chip Ice Cream Roll Recipe photo by Taste of Home
Next Recipe

Mint-Chip Ice Cream Roll Recipe

Read Reviews
4 2 2
Publisher Photo
This refreshing ice cream cake roll, drizzled with mouthwatering homemade chocolate sauce, adds a fresh finale to any summer meal, according to Sonja Wilhau of Grundy Center, Iowa. "The cake roll is so pretty that it creates a special occasion whenever I serve it."—Sonja Wilhau, Grundy Center, Iowa
TOTAL TIME: Prep: 50 min. + freezing Bake: 15 min.
MAKES:15 servings
TOTAL TIME: Prep: 50 min. + freezing Bake: 15 min.
MAKES: 15 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 5 eggs, separated
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon confectioners' sugar
  • 1-1/2 quarts mint chocolate chip ice cream, softened
  • CHOCOLATE SAUCE:
  • 1 cup sugar
  • 2 tablespoons baking cocoa
  • 1/4 cup butter, cubed
  • 2 tablespoons water
  • 1 can (5 ounces) evaporated milk

Nutritional Facts

1 slice: 334 calories, 14g fat (8g saturated fat), 102mg cholesterol, 129mg sodium, 48g carbohydrate (40g sugars, 1g fiber), 5g protein.

Directions

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. Sift together the flour, cocoa and salt; set aside. In a medium bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form.
  2. In another bowl, beat the egg yolks and lemon juice until thick and lemon-colored. Fold in egg whites. Fold in reserved dry ingredients just until blended. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center.
  3. Cool for 5 minutes. Invert cake 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 long side. Cool completely on a wire rack.
  4. Unroll cake; spread ice cream to within 1/2 in. of edges. Roll up again. Cover and freeze for at least 3 hours before serving.
  5. In a saucepan over medium heat, bring the sugar, cocoa and butter to a boil. Add water; return to a boil. Stir in milk; boil 3 minutes longer. Cool to room temperature. Serve over ice cream roll. Yield: 15 servings.
Originally published as Mint-Chip Ice Cream Roll in Country Woman July/August 2004

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Mint-Chip Ice Cream Roll

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
1956kris User ID: 1523489 143096
Reviewed Apr. 2, 2010

"Lovely flavor! I would cool cake a little longer before rolling to prevent cracks. Excellent presentation with the chocolate sauce drizzled over the top."

MY REVIEW
lisahooley User ID: 2350503 143015
Reviewed Mar. 26, 2010

"Its better with vanilla cake part!"

Loading Image