Old-Fashioned Ice Cream Roll Recipe

1
Old-Fashioned Ice Cream Roll Recipe
Old-Fashioned Ice Cream Roll Recipe photo by Taste of Home
Publisher Photo

Old-Fashioned Ice Cream Roll Recipe

Read Reviews
1
Publisher Photo
—Darlene Brenden, Salem, Oregon
MAKES:
8-10 servings
TOTAL TIME:
Prep: 40 min. + freezing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 40 min. + freezing

Ingredients

  • 4 large eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 gallon vanilla ice cream, slightly softened
  • CARAMEL SAUCE:
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup light corn syrup
  • 1 cup heavy whipping cream
  • Chopped pecans, optional

Directions

Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in vanilla. Combine dry ingredients; fold into egg mixture.
Spread batter evenly into prepared pan. Bake at 375° for 10-12 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.
Spread cooled cake with ice cream; roll up again. Freeze until firm.
For sauce, in a small saucepan, combine the sugars, salt and corn syrup. Cook and stir until mixture comes to a boil. Remove from the heat; cool slightly. Stir in cream. Serve with ice cream roll. Sprinkle with pecans if desired. Yield: 8-10 servings (2 cups sauce).
Variation: Use strawberry ice cream instead of vanilla and eliminate caramel sauce. Garnish with fresh strawberries and whipped cream.
Originally published as Old-Fashioned Ice Cream Roll in Grandma's Great Desserts Cookbook 1992, p67

Nutritional Facts

1 each: 585 calories, 23g fat (13g saturated fat), 164mg cholesterol, 296mg sodium, 92g carbohydrate (74g sugars, 0 fiber), 8g protein.

  • 4 large eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 gallon vanilla ice cream, slightly softened
  • CARAMEL SAUCE:
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup light corn syrup
  • 1 cup heavy whipping cream
  • Chopped pecans, optional
  1. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in vanilla. Combine dry ingredients; fold into egg mixture.
  2. Spread batter evenly into prepared pan. Bake at 375° for 10-12 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.
  3. Spread cooled cake with ice cream; roll up again. Freeze until firm.
  4. For sauce, in a small saucepan, combine the sugars, salt and corn syrup. Cook and stir until mixture comes to a boil. Remove from the heat; cool slightly. Stir in cream. Serve with ice cream roll. Sprinkle with pecans if desired. Yield: 8-10 servings (2 cups sauce).
Variation: Use strawberry ice cream instead of vanilla and eliminate caramel sauce. Garnish with fresh strawberries and whipped cream.
Originally published as Old-Fashioned Ice Cream Roll in Grandma's Great Desserts Cookbook 1992, p67

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Joscy User ID: 2694585 74733
Reviewed Aug. 2, 2009

"This looks like a winner for sure. Have not made yet but picture says it all. Thank you for sharing your recipe."

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