Pumpkin Ice Cream Roll Recipe

5 4 4
Pumpkin Ice Cream Roll Recipe
Pumpkin Ice Cream Roll Recipe photo by Taste of Home
Publisher Photo

Pumpkin Ice Cream Roll Recipe

Read Reviews
5 4 4
Publisher Photo
This wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + freezing

Ingredients

  • 3/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • Dash salt
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • Confectioners' sugar
  • 1 quart butter pecan ice cream, softened
  • Whipped cream, optional
  • Toasted chopped pecans, optional

Directions

In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15x10x1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes.
Turn cake out onto a linen towel sprinkled with confectioners' sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze.
To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans. Yield: 10 servings.
If Cooking for Two: Wrap cake roll in heavy-duty aluminum foil an slice as needed. Cake will keep for about 1 month.
Originally published as Pumpkin Ice Cream Rolls in Reminisce November/December 1993, p51

Nutritional Facts

1 slice: 276 calories, 11g fat (5g saturated fat), 84mg cholesterol, 163mg sodium, 40g carbohydrate (31g sugars, 1g fiber), 6g protein.

  • 3/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • Dash salt
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • Confectioners' sugar
  • 1 quart butter pecan ice cream, softened
  • Whipped cream, optional
  • Toasted chopped pecans, optional
  1. In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15x10x1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes.
  2. Turn cake out onto a linen towel sprinkled with confectioners' sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze.
  3. To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans. Yield: 10 servings.
If Cooking for Two: Wrap cake roll in heavy-duty aluminum foil an slice as needed. Cake will keep for about 1 month.
Originally published as Pumpkin Ice Cream Rolls in Reminisce November/December 1993, p51

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 forPumpkin 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
Summy User ID: 1386846 238204
Reviewed Nov. 27, 2015

"Oh dear...what a mess I made of this! My cake cracked into pieces when I unrolled it, but I went and slapped on the ice cream, somehow managed to reassemble it, and laughed at the result. But later on I sliced it and it looked kind of pretty, and was delicious with whipped cream on top. I forgot to toast pecans, and I'm sure that would have been even better. I will attempt this creation again!"

MY REVIEW
cbachtel User ID: 3618273 16316
Reviewed Nov. 18, 2014

"I make a traditional pumpkin roll with cream cheese filling, but this is even easier than that recipe! I can even get no sugar added butter pecan ice cream, so it makes it even less calories and fat!"

MY REVIEW
ceastham User ID: 3208055 70499
Reviewed Nov. 20, 2011

"I have been making this recipe for the last ten years and is part of our Thanksgiving tradition."

MY REVIEW
lisahooley User ID: 2350503 41004
Reviewed Mar. 26, 2010

"YUM!"

Loading Image