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Mint-Chip Ice Cream Roll

 Mint-Chip Ice Cream Roll
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
15 ServingsPrep: 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

2 of 2

Mint-Chip Ice Cream Roll (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 334 calories, 14 g fat (8 g saturated fat), 102 mg cholesterol, 129 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.