Mint-Chip Ice Cream Roll Recipe

4 2 2
Mint-Chip Ice Cream Roll Recipe
Mint-Chip Ice Cream Roll Recipe photo by Taste of Home
Publisher Photo

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
MAKES:
15 servings
TOTAL TIME:
Prep: 50 min. + freezing Bake: 15 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 50 min. + freezing Bake: 15 min.

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

Directions

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.
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.
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.
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.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMint-Chip Ice Cream Roll

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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