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Old-Fashioned Ice Cream Roll

 Old-Fashioned Ice Cream Roll
—Darlene Brenden, Salem, Oregon
8-10 ServingsPrep: 40 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
  • 1/2 gallon vanilla ice cream, slightly softened
  • 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


  • Line a greased 15-in. x 10-in. x 1-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

2 of 2

Old-Fashioned Ice Cream Roll (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (calculated without pecans) equals 585 calories, 23 g fat (13 g saturated fat), 164 mg cholesterol, 296 mg sodium, 92 g carbohydrate, trace fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.